These easy Tuna Patties are golden and crispy on the outside, soft and fluffy inside, and made with pantry staples I always have on hand. They’re fast and shockingly tasty for something that starts with a can of tuna. My kids devour them every time!
I love these easy, crispy tuna patties for so many reasons:
- Quick and easy to make: While I’ll always love fish cakes with potato, this tuna patty recipe comes together much more quickly! With just a few simple ingredients, you can create a flavorful meal or snack in minutes.
- My kids LOVE them! As a dietitian, I always love a way to get kids to eat more fish. Tuna is a great source of lean protein and healthy omega-3 fatty acids.
- Perfect “There’s-Nothing-For-Dinner” Dinner: I always have these simple ingredients on hand. This is one of my go-to saviors when I am on the brink of ordering take-out.
Here’s What You Need
Honestly, it’s only a handful of ingredients, plus this is a pretty low-mess recipe; you won’t need a ton of equipment, so there’s not a ton to wash up.
Ingredients
Here’s everything I used to make these tasty tuna patties. I always have a can of tuna in the cupboard, mayo in the fridge and breadcrumbs in the pantry.
- Canned tuna: Use two 5-ounce cans of tuna, drained thoroughly to avoid excess moisture. Either chunk light or albacore tuna works well.
- Panko breadcrumbs: These Japanese-style breadcrumbs help bind the patties while adding a light, crisp texture. Related: Panko Crusted Cod
- Egg: This is the main binder that holds the mixture together.
- Mayonnaise: Adds moisture and richness, keeping the patties tender and flavorful.
- Kosher salt and black pepper: Season your tuna mixture well for super tasty patties.
- Chopped green onions and/or fresh parsley: Brings freshness and a subtle pop of flavor. If I don’t have green onion, I’ll finely mince regular onion.
For Frying
- Olive oil: Not extra virgin. Used to pan-fry the patties, creating a golden, crispy exterior while adding richness. You can use any other high-heat cooking oil you like.
Ingredient quantities in the recipe card at the bottom of the article
Substitutions and Variations
You can absolutely swap out a few of the ingredients to make variations of this recipe. Here are few I’ve played around with:
- Breadcrumbs: Use gluten-free panko or crushed rice crackers to keep the patties gluten-free. You could also swap breadcrumbs for almond flour, crushed pork rinds, or coconut flour for a lower-carb option. If panko isn’t available, traditional breadcrumbs will work but they make the patties more dense.
- Spices: I’ll often add chillies, turmeric and cilantro to make one of my family’s favorite canned tuna recipes indian style.
- Tuna: Finely flaked cooked tuna steak or leftover grilled tuna can be used instead of canned. Canned or cooked salmon are a perfect swap to make salmon patties. Even shredded rotisserie chicken work well, too!
- Green onions or parsley: Go for dill, fresh chives, cilantro, or basil instead.
- Red onion or shallots: Finely chopped red onion or shallots are stronger in flavor than green onions. You could also add a little garlic or garlic powder.
- Olive oil: Try avocado oil, canola oil, or vegetable oil for pan-frying. Choose a neutral oil or one with a higher smoke point if you prefer.
Tools to Grab
You’ll need a sharp knife and a cutting board, a mixing bowl, a fork for stirring, and a frying pan or skillet and spatula.
How to Make Tuna Patties: An Easy Guide
You’ll be shocked at how easy these tuna cakes are to make. This is my simple method:
Make the patty mixture
In a large bowl, combine all ingredients except the oil and stir until well blended.
Make the tuna patties
Shape the mixture into 6 evenly sized patties.
Cook the tuna patties
Heat the oil in a skillet over medium heat. Cook the patties for 3 to 4 minutes on each side, or until golden brown and crisp.
Serve warm.
5 Common Mistakes When Making Tuna Patties
Here are a few issues that could creep up:
1. Not draining the tuna properly: If you don’t drain the canned tuna thoroughly, it can make the mixture too wet. The result will be soggy patties that fall apart while cooking. Always drain and press the tuna to remove excess moisture.
2. Overmixing the ingredients: While it’s important to mix the ingredients, overworking the mixture can lead to dense, tough patties. Stir until everything is combined, but don’t overdo it.
3. Skipping the binding agents: The egg and breadcrumbs are key for holding the patties together. If you skip these or use too little, your patties may crumble while frying. Make sure to use the right amount for proper binding.
4. Not heating the pan enough: Cooking the patties in a pan that’s too cold can cause them to stick or cook unevenly. Make sure the oil is heated to the right temperature (medium heat) before adding the patties to ensure a crispy, golden exterior.
5. Making patties too thick: If the patties are too thick, they may not cook through properly and could remain raw in the center. Keep the patties a uniform, moderate thickness to ensure they cook evenly.
Make Ahead and Storage
You can prepare the tuna patty mixture in advance and store it in the refrigerator for up to 24 hours.
Storing Leftovers
- If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days.
Freezing Tuna Patties
- For long-term storage, freeze the patties before cooking. Lay them flat on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
- Then, transfer the frozen patties to an airtight container or freezer bag for up to 3 months.
Reheating
- You can easily microwave the fish patties to reheat them, or pop them in the air fryer if you want to keep their crispy finish.
How to Serve these Tuna Patties
Pop them into a burger bun for the most incredible tuna burger. I love this with a side of my easy coleslaw recipe. Don’t forget the tartar sauce, lemon zest, hot sauce and/or Dijon mustard.
- For a lighter meal, serve the fish patties on a bed of mixed greens or an instant tuna salad in mins. Add sliced avocado, cucumbers, and a lemon vinaigrette dressing to go with the flavors of the patties.
If you want to mix it up, serve the tuna patties in a wrap or taco. If you have the patties ready to go in the fridge, this is a meal with almost NO prep time!
Tuna patties are also great when served with simple basmati rice or quinoa and loads of fresh herbs.
Final Notes, Pro Tips + Science-Based Secrets
You know I love to share my tips and tricks as a food scientist. I gotcha!
- Chill the patties before cooking: After shaping the patties, refrigerate them for at least 15 minutes before frying. This helps them hold together better and reduces the risk of them falling apart while cooking.
- Use a non-stick skillet or cast-iron pan: For the crispiest patties, use a non-stick or cast-iron skillet with a bit of oil. These types of pans help create a golden, crispy exterior without sticking.
- Don’t overcrowd the pan: If you’re frying multiple patties, do so in batches to avoid overcrowding. Overcrowding the pan can lower the temperature of the oil, which will result in soggy patties.
FAQs About Tuna Patties
Skimming through this recipe? Here’s what you don’t want to miss out on:
The key to keeping tuna patties intact is proper binding. Make sure to drain the tuna thoroughly and use the right amount of breadcrumbs and egg to help the mixture stick together. Chilling the patties before frying can also help them hold their shape.
To prevent dry patties, make sure you don’t overcook them, as this will dry them out. Adding enough mayonnaise or a little extra moisture from ingredients like grated zucchini or a touch of lemon juice can help keep them moist.
Yes, you can bake tuna patties for a healthier alternative. Preheat the oven to 400°F (200°C) and place the patties on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until golden brown and crispy.
Other Fast Fish Recipes You’ll Love
- Tuna Poke bowls with Coconut Rice
- Sushi Muffins with Canned Salmon
- Baked Salmon Mayo Recipe
- Quick & Easy Fish and Vegetable Curry with Coconut
- Yummy Salmon Satay with Peanut Sauce
The BEST Tuna Patties (Quick + Crispy Recipe with Canned Tuna!)
Ingredients
- 2 cans 5 oz each tuna, drained
- ½ cup panko breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp chopped green onions or parsley
For Frying:
- 2 tbsp olive oil
Instructions
- Mix all ingredients except oil in a bowl.
- Form into 6 patties.
- Heat oil in a pan over medium heat. Cook patties for 3-4 minutes per side until golden.
- Serve warm.
Notes
- Drain Tuna Well: Press out as much liquid as possible to avoid soggy patties. This helps them hold their shape and crisp up.
- Panko Substitutes: Swap with crushed pork rinds, almond flour, or coconut flour for a lower-carb option. Adjust quantity slightly—start with less and add as needed.
- Make-Ahead Tip: You can shape the patties and refrigerate them (uncooked) for up to 24 hours before frying.
- Pan Choice: A nonstick or cast iron skillet works best for a golden, crisp crust without sticking.
- Chill for Best Results: If you have time, chill shaped patties for 15–30 minutes before cooking. It helps them stay firm and cook evenly.
- Flavor Variations: Try adding Dijon mustard, lemon zest, or a pinch of chili flakes for extra zip. Fresh dill or capers are great too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe is very good, thank you!
Delish and easy! I wonder if these can be cooked in an air fryer?
Hi Elisha, I’m sure they can! Just spray or brush both sides with cooking oil and air fry at 375ºF for about 5 minutes per side.
Easy and tasty recipe. I substituted red onion for green onion/parsley, lemon pepper for kosher salt/pepper, and added Dijon mustard. I don’t understand how you can make 6 patties though (must be the size of meatballs). It was a stretch to make 4 patties
I’m not a gourmet, but I know what I like. I like this.
I almost included some fresh green pepper – next time.
Greetings from La Estrella (the star), Colombia. 68yo guy (gringo) from Chicago.
Added some chopped green olives & cheddar cheese
Made these tonight, turned out delicious. This recipe is a definite keeper. Thank you!
Would this work with salmon?
Yes it will!
These are perfection! Love them and will make again soon.
These are wonderful. I left out the onion because my mom is allergic to them and used the parsley as suggested and added cilantro.
Oh yes, I did not have Panko so I had to sub finely crushed soda crackers as well.
All the tips and suggestions were great to ensure a good outcome.