Tuna Patties
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Turn a humble can of tuna into my crispy, juicy tuna patties in under 10 minutes. They’re the perfect healthy lunch or dinner, and they’re so easy to make. Meal prep and freezer-friendly.
Growing up, my mom instilled in my sister and me that you should always have a can (or ten) of tuna on hand for last-minute dinners. This is where my tuna cakes were born.
Tuna patties aren’t anything new. I’m sure almost every family has some version of them, but today, I’m sharing my tried-and-true method that tastes like something you’d get from a restaurant. In recipe testing, I found that the trick to crisp and juicy tuna patties comes from the addition of eggs AND something with fat. In my case, I’m using a dash of mayo, which keeps the middle super juicy and rich, while keeping the sides and exterior nice and crispy.
They’re great for lunch, as a filling snack, or a foolproof weeknight dinner. In fact, I usually keep a few in my freezer for those days I can’t be bothered to make an elaborate meal.
Table of Contents
Why I love this recipe
- Kid-friendly. It’s an easy way to get the family to eat fish!
- Ready in 10 minutes. With minimal prep time, they’re ready before you know it.
- Affordable. Tuna is one of the cheapest and healthiest sources of protein, and this recipe transforms them into something extra special.
Key Ingredients
Find the printable recipe with measurements below.
- Canned albacore tuna. Choose water-packed tuna that contains only spring water and tuna, and is sustainably sourced (as indicated by the can or package). Tuna in brine will work, but you’ll need to omit the salt from this recipe. Tuna in olive oil works too, but you’ll need to reduce the mayonnaise by half.
- Spices. I’m using salt, pepper, and curry powder. The curry powder is my family’s secret ingredient that packs in so much flavor.
- Panko bread crumbs. Helps bind the patties together. Standard breadcrumbs will work.
- Eggs. Please use room-temperature eggs if possible.
- Mayonnaise. Full-fat, please. This keeps the patties moist while crisp on the outside.
- Worcestershire sauce. Adds a savory pop of flavor that perfectly complements the tuna.
- Fresh parsley. Finely chopped.
- Butter. For frying. I tested this with olive oil, too, and butter just added that extra layer of flavor.
Recipe variations
- Make them gluten-free. Use gluten-free breadcrumbs or blanched almond flour.
- Garnish the patties with fresh herbs, green onions, or chives for a pop of color. I like to add some crumbled feta (as pictured).
- Falvorful add-ins: Dijon mustard, lemon zest, or thinly sliced shallots.
How to make tuna patties
Step 1- Combine. In a large bowl, combine the tuna, garlic salt, pepper, and curry powder. Add the mayonnaise and egg.
Step 2- Mix. Add the remaining ingredients and mix until combined.
Step 3- Shape. Using slightly wet hands, form the mixture into 12 patties.
Step 4- Fry. Add butter to a large skillet over medium heat. Once hot, cook the patties for 3-4 minutes, flipping halfway through. Repeat the process until all the patties are cooked.
★★★★★ REVIEW
“Best tuna recipe ever! Loved by the whole family.Even my picky eater. Thank you!” – LaShawndra
Arman’s recipe tips
- Make ahead. I often prepare the tuna mixture a few hours in advance so the flavors can meld together. When it’s time to eat, the patties fry up quickly, making dinner prep even easier.
- Use a HOT pan. Always start with a hot skillet- if the pan isn’t hot enough, the patties will stick and fall apart. You’ll know the oil is ready when a drop of water sizzles on contact. This simple step guarantees a golden exterior.
- Press before flipping. Gently press down on the patties with a spatula before flipping. This helps them firm up, prevents crumbling, and ensures even browning on both sides. I demonstrate this in the video in the recipe card.
- Keep on a wire rack. I like to rest the tuna patties on a wire rack instead of paper towels because it helps air circulate them, keeping the bottoms from getting soggy and ensuring they remain crispy until we dig into them.
Storage and meal prep
To store: Leftover tuna patties can be stored in the refrigerator in an airtight container for up to five days.
To freeze: Place them in an airtight container and store them in the freezer for up to six months.
Reheating: Reheat the patties in a non-stick pan or in the air fryer until hot and crispy.
Frequently asked questions
Yes, I tested this in the oven. Once you shape the patties, place them on a greased baking sheet and bake at 400°F (200°C) for 15 minutes, flipping halfway through. For extra crispy sides, I recommend spritzing some cooking spray.
You can! It’s similar to my air fryer salmon patties, but with tuna. Shape the patties and place them in a greased air fryer basket. Air fry at 400°F (200°C) for 8 minutes, carefully flip, and air fry for another 5 minutes.
What to serve with tuna patties
I prefer my tuna cakes with a bit of spicy mayo and lemon juice, but there’s no limit to what you can do with them. Here are a few ideas to get you started:
- As a tuna sandwich or tuna burger on a roll with sauces, fresh tomatoes, and lettuce. My family loves this for a healthy dinner.
- Served with dipping sauces, like hot honey, garlic yogurt sauce, or sugar-free ketchup.
- Crumbled on top of salads like green goddess salad or healthy pasta salad
More canned tuna recipes
10-Minute Tuna Patties
Video
Ingredients
- 15 ounces canned tuna in springwater
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 tablespoon curry powder optional
- 1 cup Panko bread crumbs
- 2 large eggs beaten
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 cup parsley finely chopped
Instructions
- In a mixing bowl, combine the tuna, garlic salt, pepper, curry powder, egg, and mayonnaise, mixing well. Stir in the panko bread crumbs, Worcestershire sauce, and parsley, mixing until a thick batter remains.
- Using slightly wet hands, form the mixture into 12 patties.
- Add butter or oil to a non-stick pan. When hot, Cook for 3-4 minutes, flipping halfway through. Continue the process until all the patties are cooked, golden brown, and crispy.
Notes
- Wire rack: Keep the cooked tuna patties on a wire rack while you cook the remaining ones to remain crispy.
- Tuna: Albacore tuna packed in spring water is best. If the tuna is in brine, omit the salt. If it’s in oil, reduce the mayonnaise by half.
- Leftovers: Keep in the fridge for up to 5 days or the freezer for up 6 months.
- Reheating: Add patties in a non-stick pan or in the air fryer until hot and crispy (400°F for 5 minutes).
can I use yogurt or cottage cheese instead of mayo?
thx
You can definitely try! This might impact how moist the patties are in the middle but should be ok!
My go to for tuna patties, easy, moist and tasty! Everyone loves them….thankyou!
Its good that I bought before panko bread crumbs and never knew how to use them. Now I do. Thanks!
Amazing look. I just bought panko crumbs for this recipe.
Uu it is very good that you use canned tuna in “water” not oil. It is much better!
Really, really good. Even hubby, who doesn’t usually care for tuna liked it. Not a big fan of curry, so I used paprika. One question – garlic was not listed in the ingredients, but was in the directions. Where does the garlic come in? I used 1/2 teaspoon each of sea salt, garlic powder and pepper. Really stepped up the flavor profile. BTW, I love your recipes. I have several on file since going gluten and dairy free.
How much butter/oil do you use. thank you
Just a spritz is fine.
Hello, thank you for your recipe. I live at EU could you please tell me how much drained tuna you use in grams? Totally is it 425grams? Sorry but I got confused…
Yes, but before draining 🙂
Hi, I want keto version but can’t eat pork! Would this work without any breadcrumbs? Or any other suggestions?
Thank you