The BEST Tuna Patties (Quick + Crispy Recipe with Canned Tuna!)
These tuna patties come out perfectly fluffy on the inside and light and crispy on the outside, thanks to the golden brown bread crumbs. I usually have them with a simple crunchy salad or slaw and a few chubby lemon wedges.
Servings: 4
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
Calories: 161kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 44mg | Sodium: 407mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg