Tuna Patties with Canned Tuna
Add Preferred SourceI have a confession: I like canned tuna far more than canned salmon. So, when I want a quick and easy pantry staple dinner, I make Tuna Patties with Canned Tuna.
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These patties are one of those recipes you’ll keep coming back to. They’re easy enough for busy weeknights, flexible for lunches, and light enough to serve with a salad or fresh sides. Whether you pan-fry them for dinner or meal prep them for the week, they always deliver.
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You can also easily double this recipe for heartier appetites or if you need to feed more people. It’s a great way to use up pantry staples, and it’s a budget friendly meal in case payday is too far away.
Ingredients
- Chunk light tuna in water – Drain well or the patties will be too wet and fall apart. Oil-packed tuna works, but it makes them greasier.
- Large egg – You can use an extra large egg if that’s what you have on hand.
- Green onions – You can use shallots if you have them.
- Fresh Italian parsley – Fresh parsley only. Dried parsley won’t add the same bright flavor.
- Mayonnaise – Full-fat mayo works best. Light mayo can make the mixture watery.
- Small lemon – Fresh lemon juice only. Bottled lemon juice tastes flat. Zest before juicing; it’s easier.
- Salt – I use Kosher salt.
- Spices – Garlic powder, onion powder, and paprika.
- Dry bread crumbs – Panko bread crumbs work too, but they’ll make the patties crunchier. Don’t use seasoned bread crumbs; plain crumbs are what you need in this recipe.
- Avocado oil or preferred cooking oil – Use a high-heat oil like avocado, vegetable, or canola. Olive oil can burn at medium heat.
How To Make Tuna Patties
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the drained tuna to a large mixing bowl and flake it thoroughly using a fork or a handheld potato masher. This breaks up any dense chunks and gives you a smoother texture. Add the sliced green onions and chopped parsley, then toss gently to distribute them evenly through the tuna.
In a separate bowl, beat the egg until smooth. Whisk in the mayonnaise, lemon zest, lemon juice, salt, garlic powder, onion powder, and paprika until fully combined. Pour the seasoned egg mixture over the tuna and use a silicone folding spatula to work it through without overmixing gently.
Sprinkle in the bread crumbs and fold just until the mixture holds together when pressed. If it feels too wet, add 1 to 2 tablespoons more crumbs. Use a large cookie scoop to portion the mixture into even mounds. This keeps all the patties the same size so they cook evenly.
Press each portion into a patty about 1 inch thick using a burger press or the bottom of a measuring cup lined with parchment paper.
Heat the oil in a heavy-bottomed skillet over medium heat. A cast-iron skillet works especially well for getting a crisp crust. Carefully place the patties in the hot oil and cook without moving them for 3 to 4 minutes, until the bottom is deeply golden.
Flip using a fish spatula for clean turning and cook the second side for another 3 to 4 minutes, until fully cooked and crisp. Transfer to a wire cooling rack set over a baking sheet so they stay crispy while you finish cooking the rest. Serve hot and enjoy!
Chef Jenn’s Recipe Notes
- I’ve tried this recipe with both water-packed and oil-packed tuna. I much prefer the flavor and texture of the water-packed, but that’s a personal choice. They both work. Just don’t use fresh/frozen tuna. The texture is all wrong.
- Skip the scoop; I grab a ball of mixture with super clean hands and form patties.
- Do not flip too early. Let the crust form first so it holds together, and cook them slowly so they cook through the middle.
- If the mixture feels soft, chill it for 15 minutes before shaping, but note that a cold mix will take a bit longer in the pan.
Serving Suggestions
Serve Tuna Patties with a squeeze of fresh lemon, tartar sauce, or garlic aioli. Pair them with creamy coleslaw, roasted vegetables, or a simple pasta salad for an easy, balanced meal. They’re also delicious tucked into buns with lettuce and tomato for quick tuna burgers.
Storage
Store leftover tuna patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through and crisp.
Tuna Patties
Ingredients
- 3 5-ounce cans of tuna drained
- 1 large egg
- 2 green onions sliced
- 2 tablespoons parsley chopped
- 1 tablespoon mayonnaise
- ½ small lemon zested and juiced
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ⅔ cup bread crumbs
- 3 tablespoons oil
Instructions
- Flake the drained tuna in a large bowl until no large chunks remain.
- Add the green onions and parsley and mix gently.
- In a separate bowl, whisk together the egg, mayonnaise, lemon zest, lemon juice, salt, garlic powder, onion powder, and paprika.
- Pour the mixture over the tuna and fold to combine.
- Stir in the bread crumbs until the mixture holds together.
- Using your hands or an ice cream scoop, portion the tuna mixture into four equal mounds and press into patties about 1 inch thick.
- Heat the oil in a skillet over medium heat until hot but not smoking, then add the tuna patties.
- Cook the patties for 3 to 4 minutes per side until golden and cooked through.
- Serve hot and enjoy.
Notes
Chef Jenn’s Tips
- Drain the tuna very well, or your patties will fall apart.
- A cookie scoop is the easiest way to keep the patties evenly sized.
- Do not flip too early. Let the crust form first so it holds together.
- If the mixture feels soft, chill it for 15 minutes before shaping.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
