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These easy Tuna Patties turn a couple cans of tuna into a crispy, satisfying lunch or dinner in just 20 minutes. Panko breadcrumbs give the Tuna Cakes a golden crust while egg and mayonnaise keep the centers tender and help everything hold together. They’re quick, budget-friendly and made almost entirely with pantry staples.
Table of Contents
- Kellie’s Note Hooked On Tuna
- Why You’ll Love My Tuna Patties
- Ingredients for Tuna Patties
- How to Make Tuna Patties
- Tips for the Best Tuna Patties
- Tuna Patty Variations and Substitutions
- How to Store, Freeze and Reheat Tuna Patties
- Why Are My Tuna Patties Falling Apart?
- What to Serve with Tuna Patties
- More Easy Tuna Recipes
- Easy Tuna Patties Recipe
- Tuna Patties FAQs
Kellie’s Note
Hooked On Tuna
I feel like canned tuna gets unfairly pushed into the boring-lunch category. Most of us grew up eating tuna sandwiches, but there are so many better ways to turn a couple cans into something really satisfying.
These Tuna Patties are one of my favorites because they’re fast, inexpensive and feel a little more special than your average tuna lunch. They’re a bit like a budget-friendly crab cake with a crisp, golden exterior and tender center.
The lemon keeps everything tasting fresh while panko gives the Tuna Cakes just enough structure and crunch. Serve them with tartar sauce and lemon for lunch or add a few simple sides and call it dinner.
If this tuna patty recipe piques your interest, then you definitely need to check out my Tuna Salad Recipe and my Crispy Salmon Patties!
Why You’ll Love My Tuna Patties
- Ready in 20 minutes. Perfect for an easy lunch or quick weeknight dinner.
- Pantry-friendly. Canned tuna and a handful of everyday ingredients do most of the work.
- Crispy outside, tender inside. Panko creates a golden crust without making the patties heavy.
- Easy to customize. Add Dijon, garlic, hot sauce, Parmesan or fresh herbs to change up the flavor.
- Great for meal prep. They store and freeze well and crisp back up nicely in a skillet.
Ingredients for Tuna Patties
- Olive Oil: For pan-frying the Tuna Cakes until golden and crisp.
- Canned Tuna: I like solid white albacore or chunk light tuna packed in water. Drain it very well and break up any large pieces with a fork.
- Panko Breadcrumbs: Gives the Tuna Patties structure while keeping them light and crispy. Regular breadcrumbs or crushed crackers work, too.
- Egg: Helps bind the mixture so the patties hold their shape.
- Mayonnaise: Adds moisture and richness while helping bind everything together.
- Lemon: Fresh lemon juice and zest brighten the tuna and keep the flavor fresh.
- Parsley: Adds fresh flavor and a little color.
- Salt and Pepper: Simple seasoning that lets the tuna and lemon shine.
How to Make Tuna Patties
- Drain the tuna. Drain it very well, then break up any large pieces with a fork.
- Mix. Stir together the tuna, egg, panko, mayonnaise, lemon juice, lemon zest, parsley, salt and pepper. If the mixture seems too wet to shape, add a little more panko.
- Shape. Divide into 4 portions and gently press into compact patties.
- Chill. Refrigerate for 10–15 minutes if you have time. This helps the Tuna Cakes firm up and makes them easier to flip.
- Cook. Heat the olive oil in a skillet over medium heat. Cook for 2–3 minutes per side until golden and crisp.
- Serve. Serve warm with tartar sauce and lemon wedges.
Tips for the Best Tuna Patties
- Drain the tuna really well. Too much moisture is one of the biggest reasons Tuna Patties fall apart.
- Break up large pieces. Smaller flakes combine more evenly with the egg, mayonnaise and breadcrumbs.
- Adjust a wet mixture. If you can’t easily shape the patties, mix in a little more panko and let the mixture sit for a few minutes.
- Chill before cooking. Even 10–15 minutes in the refrigerator helps the patties firm up.
- Use medium heat. This gives the inside time to heat while the outside becomes golden instead of burning.
- Don’t overcrowd the skillet. Leave a little space between patties so they brown instead of steam.
- Wait before flipping. Let the first side develop a golden crust before carefully turning the patty.
Tuna Patty Variations and Substitutions
- No mayonnaise: Greek yogurt can be used in its place.
- More savory flavor: Add Dijon mustard and a little garlic powder.
- Make them spicy: Add hot sauce, cayenne or smoked paprika.
- Add cheese: Mix in a little finely grated Parmesan.
- Add fresh herbs: Try dill, parsley or chopped green onion.
- Swap the panko: Regular breadcrumbs or finely crushed saltine crackers work well.
- Make them gluten-free: Use gluten-free panko or breadcrumbs.
How to Store, Freeze and Reheat Tuna Patties
- Store: Let leftover Tuna Patties cool, then refrigerate in an airtight container for 2–3 days.
- Reheat: For the crispiest texture, warm them in a skillet for a few minutes on each side. You can use the microwave, but the exterior will be softer.
- Freeze: Cool the cooked patties completely, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat From Frozen: Bake at 450°F for about 15 minutes, flipping halfway through, until hot and crisp.
- Make Ahead: Shape the Tuna Patties ahead of time, cover and refrigerate until you’re ready to cook. Chilling also helps them firm up and hold together.
Why Are My Tuna Patties Falling Apart?
Too much moisture is usually the problem. Drain the tuna very well and break up any large pieces before mixing it with the other ingredients.
The egg, mayonnaise and panko help bind everything together, but the mixture should still be firm enough to shape. If it feels too wet, add a little more panko and let it rest for a few minutes.
Chilling the shaped Tuna Patties for 10–15 minutes also helps them firm up. Once they’re in the skillet, let the first side develop a golden crust before flipping so the patties have time to set.
What to Serve with Tuna Patties
For a quick lunch, I usually keep things simple with lemon wedges and tartar sauce. You can also tuck a Tuna Patty into a sandwich or serve it over greens.
For dinner, add an easy vegetable, rice, potatoes or salad to make them a full meal. Some of my favorite sides are:
More Easy Tuna Recipes
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Easy Tuna Patties Recipe
Equipment
- skillet
- measuring cup
Ingredients
- 2 5 ounce Solid White Albacore Tuna in water, drained very well and flaked
- 1 large egg, lightly beaten
- 1/4 cup panko bread crumbs, plus more if needed
- 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 fresh ground pepper
- 1 tablespoon olive oil
Instructions
- Drain the tuna very well and break up any large pieces with a fork.
- In a medium bowl, stir together the tuna, egg, panko breadcrumbs, mayonnaise, lemon juice, lemon zest, parsley, salt and pepper until combined. If the mixture seems too wet to shape, stir in a little more panko.
- Divide the mixture into 4 equal portions and gently shape into compact patties.
- Refrigerate for 10–15 minutes, if time allows.
- Heat the olive oil in a large skillet over medium heat.
- Add the patties and cook for 2–3 minutes, or until golden brown and crisp on the bottom. Carefully flip and cook for another 2–3 minutes.
- Serve warm with tartar sauce and lemon wedges, if desired.
Video
Notes
- Drain the tuna very well before mixing. Excess moisture can make the Tuna Patties difficult to shape.
- If the mixture seems too wet, add a little more panko and allow it to rest for a few minutes.
- The shaped patties can be refrigerated before cooking, which also helps them firm up and hold together.
- Store cooked Tuna Patties in an airtight container in the refrigerator for 2–3 days or freeze for up to 3 months. For the crispiest leftovers, reheat them in a skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tuna Patties FAQs
Can I make Tuna Patties ahead of time?
Yes. Shape the patties, cover and refrigerate them until you’re ready to cook. Chilling also helps the mixture firm up, so they may actually be easier to cook after resting in the refrigerator.
Can I freeze Tuna Patties?
Yes. Let cooked Tuna Patties cool completely, then freeze them in an airtight freezer-safe container or bag for up to 3 months.
What is the best way to reheat Tuna Patties?
A skillet is my favorite because it restores the crispy exterior. Heat the patties for a few minutes on each side until warmed through. The microwave works, but the crust will be softer.
Can I use tuna packed in oil?
Yes, but drain it very well before using it. Excess moisture or oil can make the mixture harder to shape. I prefer water-packed tuna because it gives me the most consistent results.
Can I make gluten-free Tuna Cakes?
Yes. Use gluten-free panko or gluten-free breadcrumbs in place of regular panko.
What can I substitute for mayonnaise?
Greek yogurt is a good alternative to mayonnaise and still adds moisture to the Tuna Patties.
Can I double this recipe?
Absolutely. Double all of the ingredients but cook the Tuna Patties in batches. Avoid overcrowding the skillet so the patties stay crisp.
How do I know when Tuna Patties are done?
The Tuna Patties are ready when both sides are golden brown and crisp and the centers are hot. They should take about 2–3 minutes per side.
What can I serve with Tuna Patties?
Serve them with tartar sauce and lemon for a simple lunch or add rice, roasted vegetables, potatoes or a fresh salad for dinner.
Love the recipe, giving idea for a different supper, but Kelly where I luve we can only buy Panco crumbs, and whilst everyone all over is now in a panic, don’t think panic bread rumbs are for sale as yet! Oops, you are forgiven fot finger fault because you work so hard and your recipes are just amazing-thank you
Ha ha! Thank you! Panic breadcrumbs can be hard to find. You can sub with Panko breadcrumbs without any panic.
wth are PANIC bread crumbs? LOL !
Ha! Auto-correct, definitely Panko bread crumbs.
Is the tuna supposed to be drained? The recipe doesn’t say, but most recipes that call for tuna or salmon say to use drained.
I went ahead and drained them, but the tuna mixture was very wet and could not be formed into Pattie’s. What did I do wrong?
Update…I let the tuna mixture sit for about 15 minutes and it was better. Still couldn’t handle with hands to form pattie’s. I just used a spoon and spooned it onto the skillet and the patted them in shape with a fork. The flavor was good.. I’ll just had a few more breadcrumbs next time.
Best ever. I am not one who usually eat fish , salmon and other kinds. But this recipe I really like. Thank you.
So glad you like it!
Panko bread crumbs, you mean.
Sounds delish and i will try soon!
Yep, definitely Panko!