Tuna Patties – Crispy on the outside and tender on the inside, these tuna patties are sure to become a family favorite quickly! The humble tuna patty gets revamped with help from tangy Dijon mustard, creamy mayonnaise, and bold Parmesan cheese. They’re full of flavor combinations that are both unique and nostalgic.
We’ve all had one of those days when we arrive home after a long day of work and find the fridge empty! It happened to me last week, and as the hunger pangs hit, I was desperate to get something on the table. Then I saw a couple of cans of tuna next to the Dijon mustard, and inspiration hit me!
Less than 30 minutes later, dinner was served in the form of savory, succulent tuna patties! An apparently simple dish with unexpectedly complex flavors made for a memorable meal. So simple yet tasty that it officially found its way into our meal rotation.
Why Are Tuna Patties Popular?
The key is simplicity and versatility! Tuna patties use ingredients that most people have on hand and can be served over a bed of grains, with a side of salad, or as a sandwich. Equally important is the fact that they are budget-friendly. You can feed your entire family with a couple of cans of tuna!
Recipe Ingredients
- Tuna – This easy, healthy fish is the star of the show. Any canned tuna is OK, as long as it is drained well.
- Garlic, Onion, and Celery – A great way to sneak some more veggies into your meal. The celery also adds texture and crunch!
- Eggs – Eggs work as a binding agent and help make a nice firm patty.
- Bread Crumbs – I used regular breadcrumbs, but feel free to use gluten-free. Crushed crackers can also be used as a substitute.
- Mayonnaise – Gives the patties a tangy flavor and helps keep them moist.
- Dijon Mustard – Another ingredient full of zest and tang! Regular yellow mustard can be subbed if you don’t have Dijon.
- Parmesan Cheese – I like the robust and bold flavor of Parmesan. Other cheese options are shredded mozzarella or provolone.
- Seasonings – Fresh lemon juice and zest, fresh parsley, and Italian seasoning give the tuna patties a flavor kick. However, dried parsley can be used instead of fresh.
How to Make Tuna Patties
- Sauté the Vegetables – Drizzle a little oil into a small saucepan, and bring to medium heat. Add onions, garlic, and celery. Sauté for about a minute or two to let the flavors bloom, be careful not to let it burn. Set aside and cool.
- Drain tuna and add it to a large bowl.
- Mix – Add all other ingredients to the tuna, including the sauteed onion and garlic mixture. Stir until thoroughly combined; you can use clean hands for this process.
- Make the Patties – Divide the mixture into about 6 equal portions, about ¼ cup each. Then shape each portion into patties about 1 inch thick. Place patties on a plate and refrigerate for at least an hour; this will help them stay together better during frying.
- Cook Them – Heat the oil in a skillet or Dutch oven over medium heat. Using a fish turner, gently lay the tuna patties in the pan and fry until browned, 3-4 minutes on each side.
- Serve warm.
Recipe Variations
- Get creative with the seasonings by adding a dash of Worcestershire sauce or a pinch of red pepper flakes to the tuna mixture.
- Try swapping the parsley for cilantro for a citrusy, slightly spicy flavor.
- Convert your tuna patty into a burger by serving it on a bun with your favorite burger toppings.
Tips and Tricks
- If you’re running out of time, you can skip the refrigeration. Or pop the patties in the freezer for 5 minutes for a quick cold blast.
- You can double the recipe if you want leftovers. It’s easy to store them in the fridge or freezer.
- Why not try making your own breadcrumbs instead of using store-bought? Place slices of bread on a cookie sheet and bake at 300℉/150℃ until the bread crumbles easily. Let cool, then crumble in a plastic bag and store in an airtight container.
Make-Ahead Instructions
If you skip the refrigeration process, this meal can be on the table in less than 30 minutes! On the other hand, if you like to get a jump on meal prep, the patties can be formed up to 6 hours ahead of time and stored in the fridge until cooking time.
Serving and Storage Instructions
Tuna patties are best served hot, right out of the skillet. Additionally, you can dip them in ketchup, hot sauce, or your favorite salsa. Surprisingly, these patties are also delicious served cold! I often serve them right out of the fridge as a quick snack or cold sandwich filling.
These are hearty little guys. You can store tuna patties in the fridge for three days or in the freezer for three months once fully cooled.
To reheat, put them in a skillet over medium heat until heated through. And although it isn’t my favorite option, you can also reheat them in the microwave in 30-second intervals until heated.
FAQs
There are a couple of tricks. First, press the edges of the patties together tightly when forming them. Additionally, try not to flip the patties too much while cooking. Let them brown on one side before flipping.
Obviously, I recommend frying both for taste and texture. But yes, you can bake the patties on a greased baking sheet at 400℉/204℃ for 20 minutes, turning them halfway through. You’ll know they are done when they turn a beautiful golden brown.
It’s really a matter of personal preference. Your preferred canned tuna will work for this recipe. Of course, I always recommend canned tuna from a sustainable source.
What to Serve With Tuna Patties
I enjoy mine on potato bread rolls with homemade tartar sauce. Sauteed Brussels sprouts on the side are also fantastic. Turnip greens or kale salad make perfect sides.
More Fabulous Tuna Recipes to Try
Tempted by tuna? Here are some more tantalizing tuna recipes to work into your meal rotation:
Conclusion
These guys are easy, versatile, and economical, the deceptively simple. I’m sure you’ll enjoy making them for your family! Leave me a comment and let me know how you served tuna patties in your home!
Watch How to Make It
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Tuna Patties
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup white onion, finely chopped
- 3 5-ounce cans tuna, in water and well drained
- ¼ cup celery, finely diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ lemon, juice and zest
- 2 eggs
- ½ cup bread crumbs, plain
- 2 tablespoons mayo
- 1 tablespoon Dijon mustard
- ¼ cup Parmesan cheese, grated
- 1 tablespoon parsley, finely chopped
- 1 teaspoon Italian seasoning
Instructions
- Drizzle a little oil into a small saucepan, and bring to medium heat. Add onions, garlic, and celery. Saute for about a minute or two to let the flavors bloom, be careful not to let it burn. Set aside and let it cool.
- Drain tuna and add it to a large bowl. Then add all other ingredients, including the sauteed onion and garlic mix. Stir together until fully combined; you can use clean hands for this process.
- Divide the mixture into 5-6 equal portions, about ¼ cup each. Shape into patties about 1 inch thick. Place patties on a plate and refrigerate for at least an hour; this will help them stay together better during frying.
- Heat the oil in a skillet or Dutch oven over medium heat. Using a fish turner, gently lay the tuna patties in the pan and fry until browned, 3-4 minutes on each side. Serve warm.
Tips & Notes:
- If you’re running short of time, you can skip the refrigeration or pop the patties in the freezer for 5 minutes for a quick cold blast.
- You can double the recipe if you want leftovers. It’s easy to store them in the fridge or freezer.
- Why not try making your own breadcrumbs instead of using store-bought? Place slices of bread on a cookie sheet and bake at 300℉/150℃ until the bread crumbles easily. Let cool, then crumble in a plastic bag and store in an airtight container.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
teachermrw says
I have cooked this dish several times. My brother LOVES it! It’s part of our meal rotation. Thank you, Imma!
Imma says
You are so welcome! Thanks for sharing!
Anquornita says
First time using tuna and know one could tell that it wasn’t salmon. There were no leftovers, so I’m going to have to make a double batch!! Great recipe!!
Imma says
Oh great to hear that. Thank you so much!
Norma says
Made this for our dinner last night. My husband wasn’t thrilled when I said I was making tuna patties, but changed his tune when he tasted them! We both really enjoyed these. They are very flavorful and the texture is perfect. Your tip to leave in the fridge to firm up is great as they held together very nicely and looked lovely. I made these in the mid afternoon and refrigerated which made dinner prep time go quickly since all I had to do was fry them. Served with two sauces: homemade tartar sauce and homemade cocktail sauce. Both went with the patties so well we couldn’t decide which we liked better! Thanks for a great recipe!
Imma says
Hey Norma, thank you so much for sparing time to write these beautiful words for me. Very garteful to help you have an amazing dinner for your family. Stay tuned to have more amazing recipe:)
Jacquie Willians says
I was surprise how good tuna patties are! A new fave for my family!
Imma says
Amazing, Thank you for your love and support:)
Gerry Tappins says
Very easy to make lovely recipe great for fish Friday made enough to freeze for another meal
Imma says
Great to hear that, Thank you so much for sharing your experience, browse the blog for the more amazing recipes 🙂
Andre Tidwell says
I love this recipe 🙂 and so did my wife and son
Imma says
Aww great to hear that. Thank you so much for your love and support. Kepp scrolling the blog to have more fun with the family:)
Christine Brusseau says
Fabulous recipe! As close to crab cakes as possible but a fraction of the cost!
Imma says
Thank you for your feedback. Stay tuned to have more good and economical recipes:)