Tuna Patties are a versatile, satisfying dish that work well for a light lunch or a hearty dinner when paired with vegetables and rice. These easy tuna patties are flavorful, quick to prepare, and consistently popular at any meal.
Tuna often gets pigeonholed as a simple sandwich filler, but when prepared as patties it transforms into something special. These patties are similar to tuna burgers but are enjoyable on their own without heavy toppings. The combination of bright lemon, just enough mayo for richness, and panko for crispness makes them taste restaurant-quality, while still being quick and inexpensive to make.
The contrast of a tender interior and a golden, crunchy exterior is what makes these tuna patties stand out. They’re adaptable, too — you can keep the seasoning simple or add garlic powder, smoked paprika, or fresh herbs to tailor the flavor to your taste. Below you’ll find the ingredients, easy step-by-step instructions, storage tips, and suggested side dishes.
Ingredients for My Tuna Patties
Tuna – Use canned tuna packed in water. White albacore offers a mild, clean flavor, but chunk light tuna works well too.
Bread crumbs – Panko gives the best crunchy crust, but regular breadcrumbs, crushed crackers, or crushed ritz crackers are fine substitutes.
Egg – One large egg helps bind the mixture so the patties hold together while cooking.
Mayonnaise – Adds moisture and helps the patties bind; use a mayo you like for the best flavor.
Lemon – Fresh lemon juice and zest brighten the cakes and balance the richness.
Seasoning – Kosher salt and freshly ground black pepper are the basics. Optional additions include garlic powder, onion powder, smoked paprika, dijon mustard, or chopped green onions.
For a concise ingredient list, see the recipe section below.
How to Make Tuna Patties
These tuna patties come together quickly and are ideal when you want a fast, flavorful meal. Follow the simple steps below for tender, golden patties with a crisp exterior.
- Combine the ingredients. In a medium bowl, mix the drained tuna, beaten egg, panko breadcrumbs, mayonnaise, lemon juice, lemon zest, chopped parsley, salt, and pepper until evenly combined.
- Form patties. Divide the mixture into four equal portions and gently shape each into a patty, pressing the mixture together so it holds.
- Heat the pan. Warm the olive oil in a large skillet over medium-high heat.
- Cook. Reduce heat to medium, add the patties, and cook 2–3 minutes per side, or until each side is golden brown and crisp.
- Serve. Serve hot with lemon wedges and tartar sauce or your preferred condiment.
Optional flavor boosts: stir in 1/2 teaspoon garlic powder, 1 tablespoon dijon mustard, a splash of hot sauce, or a teaspoon of grated Parmesan. Chopped green onions or shallots add freshness.
How To Store Leftover Tuna Patties
Store cooked patties in an airtight container in the refrigerator for 2–3 days. To restore the crisp exterior, reheat them in a skillet over medium heat for a few minutes on each side rather than using the microwave.
How to Freeze Tuna Patties
Allow patties to cool completely, then place them in a freezer-safe container or bag. Properly stored, they will keep for up to three months. To reheat from frozen, bake at 450°F for about 15 minutes, flipping halfway through, until heated through and crisp.
How to Keep Tuna Patties from Falling Apart
The egg and mayonnaise act as binders to help the mixture stay together. When shaping, press the mixture gently between your hands to compact it, then chill the formed patties on a parchment-lined tray for 10–15 minutes before frying. Chilling firms them up and helps prevent breakage while cooking.
Best Sides to Serve with Tuna Patties
For a quick lunch, serve the patties with lemon wedges and tartar sauce. For a fuller dinner, pair them with lighter, fresh sides or comforting starches. Favorites include cilantro lime rice, mashed potatoes, garlic parmesan asparagus, a crisp wedge salad, or roasted green beans.
More Easy Tuna Recipes
If you enjoy these patties, try other simple tuna preparations like open-faced melts, classic tuna noodle casserole, one-pot Mediterranean tuna pasta, tuna tacos, or a California-style tuna eggs Benedict for variety.
Tuna Patties Recipe
By: Kellie
Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 4
Equipment
- Large skillet
Ingredients
- 2 (5-ounce) cans solid white albacore tuna in water, drained
- 1 large egg, lightly beaten
- 1/4 cup panko bread crumbs
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for frying
Instructions
- In a medium bowl, combine the drained tuna, beaten egg, breadcrumbs, mayonnaise, lemon juice, lemon zest, parsley, salt, and pepper until evenly mixed.
- Divide the mixture into four equal portions and shape each into a patty.
- Heat the olive oil in a large skillet over medium-high heat, then reduce to medium.
- Add the patties and cook 2–3 minutes per side, until golden brown and cooked through.
- Serve hot with tartar sauce and lemon wedges, if desired.
Notes
Tuna patties can be formed and refrigerated up to 48 hours in advance. Keep them covered in an airtight container until ready to cook or reheat.
Nutrition
Calories: 163 kcal; Carbohydrates: 3 g; Protein: 14 g; Fat: 10 g; Saturated Fat: 2 g; Trans Fat: 1 g; Cholesterol: 64 mg; Sodium: 555 mg; Potassium: 155 mg; Fiber: 1 g; Sugar: 1 g; Vitamin A: 159 IU; Vitamin C: 3 mg; Calcium: 24 mg; Iron: 1 mg. (Nutrition information is an approximation.)