Golden, crispy Tuna Patties are a budget-friendly dinner that always hits the spot on hot summer nights! This 30-minute recipe is made with pantry staples that you likely already have on hand. Serve them with tartar sauce and lemon juice for a simple, filling, and satisfying meal!
Tuna Patties
Everyoneโs got a trusty tuna patty recipe, and this oneโs mine. Andโฆ itโs about to be yours, too! Iโve yet to try tuna patties that best this recipe. Theyโre moist from the mayo without being soggy, the outsides crisp up to tbe best satisfying crunch, and thereโs a ton of flavor from ingredients like parmesan cheese and cajun seasoning. They may not be as fancy as a lobster dinner, but you know what? This family-friendly seafood recipe might be even better. If youโve got some canned tuna in the pantry, this is the BEST way to dress it up!
Put those cans of tuna to good use with more accessible recipes like tuna casserole, homemade tuna helper, and my favorite tuna melt!ย
Why are my tuna patties falling apart?
The tuna may not have been drained completely, or the mixture may need more time to absorb the moisture. Let it rest for five to ten minutes before shaping into patties. You can also add another small handful of breadcrumbs if the mixture is too wet.
How to Make Tuna Patties
- Mix the filling. Add the tuna, panko breadcrumbs, parmesan cheese, mayonnaise, lemon juice, Dijon mustard, Cajun seasoning, garlic powder, black pepper, hot sauce, green onions, and egg to a large bowl and mix.
- Make the patties. Form the mixture into 6 evenly sized patties and place them on a plate.ย
- Cook the patties. Heat the olive oil in a large skillet over medium heat. Add the patties to the skillet and cook for 4-5 minutes per side or until golden brown and heated through.ย
- Let them cool. Transfer the patties to a paper towel-lined plate briefly if needed.ย
- Enjoy! Serve warm with lemon wedges, tartar sauce, and fresh minced parsley if desired.ย
Storing and Reheating
Once they cool to room temp, you can store your leftover tuna patties in an airtight container in the fridge for up to 3 days. I recommend reheating back on your stove top or in the air fryer to get the best crispy texture. The microwave might make them soggy.
Ingredient Notes
- Chunk Light Tuna – Make sure to thoroughly drain it so you donโt end up with soggy patties. If thereโs any large chunks of tuna, flake it with a fork so all the meat is about the same size.ย
- Panko Breadcrumbs – These hold the patties together AND give them the very best crunch.ย
- Parmesan Cheese – For the very best flavor and texture, grate the cheese right off the block.ย
- Mayonnaise – Mayo adds moisture and richness, which keeps the tuna patties from drying out. Use full-fat mayonnaise for the best texture!ย
- Lemon Juice – Fresh is best! Try to avoid using bottled juice if you can help it.ย
- Dijon Mustard – Do NOT swap this with regular yellow mustard.ย
- Seasonings – I like to use a simple blend of no-salt cajun seasoning, garlic powder, and black pepper.ย
- Hot Sauce – Use your favorite brand and add more or less as you see fit.ย
- Green Onions – These add the best pop of fresh flavor. Chop them finely so you donโt end up with big chunks.ย
- Egg – This is the binding ingredient that holds everything together.ย
- Olive Oil – Avocado oil also works just as well!ย
Enjoy!
~Nichole
Tuna Patties
Ingredients
- 2 Cans Chunk light tuna drained well
- 3/4 Cup Panko breadcrumbs
- 1/3 Cup Grated Parmesan cheese
- 1/4 Cup Mayonnaise
- 1 Tbsp Fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp No-salt Cajun seasoning
- 1/2 tsp Garlic powder
- 1/2 tsp Black pepper
- 1-2 tsp Hot sauce
- 3 Green onions minced
- 1 Large egg
- 2-3 Tbsp Olive oil
Instructions
- Add the tuna, panko breadcrumbs, parmesan cheese, mayonnaise, lemon juice, Dijon mustard, Cajun seasoning, garlic powder, black pepper, hot sauce, green onions, and egg to a large bowl and mix until fully combined.
- Form the mixture into 6 evenly sized patties and place them on a plate.
- Heat the olive oil in a large skillet over medium heat.
- Add the patties to the skillet and cook for 4-5 minutes per side or until golden brown and heated through.
- Transfer the patties to a paper towel-lined plate briefly if needed.
- Serve warm with lemon wedges, tartar sauce, and fresh minced parsley if desired.
Notes
These tuna patties can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
