These lemony Tuna Patties are a protein-rich, satisfying, and economical lunch you’ll turn to again and again. They have a beautifully browned crisp exterior and flaky, tender interior, featuring well-seasoned flavor throughout.
Humble canned tuna patties (AKA “tuna cakes”) are the dish to make when you don’t know what to make and don’t have many ingredients on hand.
They are near effortless, adaptable, inexpensive, and yet full of flavor. These easily surpass expectations, far beyond what we have in mind when we think of canned tuna.
Plus they pair well with a wide variety of things: toast and cheddar (great with sourdough), buns, orzo and other pastas, lettuce wraps, rice, mashed potatoes, cucumber salad, green salad, creamy coleslaw, or fries (like the fish and chips duo).
Plan on two per person for a heartier, more filling serving, but if you have several sides then one will suffice. Serve them warm for the ideal texture and top with a spread like tzatziki for an extra upgrade if you’d like.
Tuna Patties Recipe Ingredients
Canned tuna in water: You can use chunk or solid canned tuna. Tuna in oil is not recommended unless you reduce the amount of mayo added so the patties don’t turn out overly greasy.
Panko bread crumbs: These are a Japanese bread crumb — they’re a good choice because they don’t have lots of additives like standard store-bought bread crumbs. Quick oats work well as a substitute, and gluten-free bread crumbs will also work.
Egg: A key ingredient for binding the patty mixture and holding everything together.
Mayonnaise: Added for moisture and rich flavor.
Dijon mustard: Just a tiny dash is used, as a little goes a long way — it adds a hint of background flavor.
Lemon: You’ll use both the zest and some juice. Save any extra lemon and cut into wedges for serving.
Green onion: Adds a great boost of fresh flavor.
Fresh parsley: Another boost of freshness.
Salt and black pepper: Key ingredients to enhance the overall taste.
Olive oil: Needed for frying the patties. Avocado oil or refined coconut oil also work well. Use more as needed.
How to Make Tuna Patties with Canned Tuna
Mix the patty ingredients: In a medium mixing bowl, use a fork to stir together drained tuna, panko, egg, mayonnaise, Dijon mustard, lemon zest, lemon juice, green onion, parsley, and salt and pepper to taste. Stir until evenly combined.
Rest the mixture: Cover the bowl and transfer to the fridge. Let rest for 30 minutes or up to 1 day.
Heat the pan: Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Form the tuna patties: Shape the tuna mixture into 4 patties, about 3 to 3½ inches each. If the mixture seems runny, mix in a little more panko — it should be fairly damp, which keeps the interior moist.
Pan fry the tuna patties: Use a thin metal spatula to transfer the patties to the skillet. Once placed, press down gently with the spatula to ensure good, even contact with the pan. Cook until each side is golden brown and the patties are cooked through, then serve warm.
