These tuna patties are the kind of weeknight win that makes everyone happy. They’re crispy on the outside, tender in the middle, and full of savory flavor without a lot of fuss. You can whip them up from pantry staples, fry them in minutes, and serve them with a simple salad or tucked into a bun.
Kids tend to love them, and adults appreciate how satisfying they are. If you’re looking for a budget-friendly, quick meal that still feels homemade, this is it.
What Makes This Special
These patties strike the right balance: crispy edges, a moist center, and clean, bright flavor from lemon and herbs. They’re made with simple ingredients you probably already have, like canned tuna, eggs, and breadcrumbs.
The recipe is flexible, so you can add veggies, switch up the seasonings, or make them gluten-free. And best of all, they cook fast—perfect for busy nights or last-minute guests. Serve them with a dipping sauce, in wraps, or over rice for an easy meal that feels complete.
What You’ll Need
- 2 cans (5 oz each) tuna, drained well (water-packed or oil-packed)
- 1 large egg
- 1/2 cup breadcrumbs (plain or panko; use gluten-free if needed)
- 1/4 cup finely chopped onion (or shallot)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (plus zest if you like)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- Salt and black pepper to taste
- Oil for frying (neutral oil like canola, vegetable, or light olive oil)
- Optional for coating: extra breadcrumbs or panko for the outside
- Optional for serving: lemon wedges, tartar sauce, spicy mayo, or a simple yogurt sauce
How to Make It
- Drain the tuna well. Press out extra liquid with the lid or a sieve.
Drier tuna helps your patties hold together and crisp up nicely.
- Mix the base. In a bowl, combine tuna, egg, breadcrumbs, onion, mayonnaise, Dijon, lemon juice, parsley, garlic powder, paprika, salt, and pepper. Stir until evenly combined.
- Adjust texture. The mixture should be moist but scoopable. If it’s too wet, add a bit more breadcrumbs.
If too dry, add a small spoon of mayo or a splash of lemon juice.
- Form patties. Scoop about 1/4 cup per patty and shape into compact rounds, about 1/2 inch thick. You should get 6–8 patties. For extra crunch, lightly dredge each patty in breadcrumbs or panko.
- Chill briefly (optional but helpful). Place patties on a plate and chill for 10–15 minutes.
This helps them stay firm in the pan.
- Heat the oil. Add a thin layer of oil to a large skillet and heat over medium to medium-high. The oil should shimmer before you add the patties.
- Fry in batches. Cook patties 3–4 minutes per side until golden brown and crisp. Don’t crowd the pan.
Adjust heat as needed to prevent burning.
- Drain and season. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt while hot.
- Serve warm. Add lemon wedges and your favorite sauce, or build tuna patty sandwiches with lettuce, tomato, and pickles.
Storage Instructions
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a tiny bit of oil for 2–3 minutes per side, or air-fry at 375°F (190°C) for 5–6 minutes. Avoid the microwave if you can—it softens the crust.
- Freeze: Freeze cooked patties on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in an oven or air fryer until hot and crisp.
Benefits of This Recipe
- Budget-friendly: Canned tuna keeps costs low while still giving you good protein.
- Kid-approved: Mild flavor and crispy texture make these an easy yes at the table.
- Quick to cook: From mixing to frying, you’re done in about 25 minutes.
- Versatile: Serve as a main, in sliders, on salads, or as a snack with dip.
- Pantry-friendly: Most ingredients are shelf-stable or common staples.
What Not to Do
- Don’t skip draining the tuna. Excess moisture leads to soggy patties that fall apart.
- Don’t crank the heat too high. You’ll burn the outside before the center sets.
- Don’t overmix. Stir just until combined.
Overmixing can make the patties tough.
- Don’t crowd the pan. Crowding lowers the oil temperature and prevents crisping.
- Don’t forget to taste the mixture. Adjust salt, pepper, and lemon before shaping.
Variations You Can Try
- Herb upgrade: Swap parsley for dill, chives, or cilantro.
- Veggie boost: Add 1/4 cup finely grated carrot or zucchini (squeeze out moisture first).
- Spicy kick: Mix in 1 teaspoon hot sauce, a pinch of cayenne, or chopped jalapeño.
- Cheesy crust: Stir 2 tablespoons grated Parmesan into the breadcrumbs.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
- Low-carb: Replace breadcrumbs with crushed pork rinds or almond flour (texture will vary).
- Air fryer method: Mist patties with oil and air-fry at 390°F (200°C) for 8–10 minutes, flipping halfway.
- Lemon-pepper style: Add extra lemon zest and 1 teaspoon lemon pepper seasoning.
FAQ
Can I use fresh tuna instead of canned?
Yes. Cook and flake fresh tuna before mixing. Make sure it’s cooled and fairly dry.
You may need a touch more mayo to help it bind.
What can I use instead of mayonnaise?
Greek yogurt works well and keeps things light. You can also use sour cream or a mix of yogurt and a splash of olive oil for richness.
How do I keep the patties from falling apart?
Drain the tuna thoroughly, don’t skimp on the binder (egg), and add enough breadcrumbs for structure. Chilling the shaped patties for 10–15 minutes helps too.
What oil is best for frying?
Use a neutral, high-heat oil like canola, vegetable, avocado, or light olive oil.
You only need a shallow layer for pan-frying.
Can I bake these instead of frying?
Yes. Brush with oil and bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes, flipping once. They won’t be as crispy as pan-fried but still tasty.
What sauces go well with tuna patties?
Tartar sauce, lemon-garlic aioli, spicy mayo (mayo plus sriracha), or a simple yogurt-dill sauce all pair nicely.
A squeeze of fresh lemon always helps.
Are these good for meal prep?
Absolutely. Cook, cool, and refrigerate for up to 3 days, or freeze. Reheat in a skillet or air fryer to bring back the crunch.
Can I make them without eggs?
Try a flax egg (1 tablespoon ground flax + 2.5 tablespoons water, rested 5 minutes) or 2 tablespoons of mashed potato.
Texture may be slightly softer.
What type of breadcrumbs should I use?
Panko gives the crispiest texture, especially if you coat the outside with it. Regular breadcrumbs are fine and make the patties a bit denser.
How do I serve them for a full meal?
Try them in buns with lettuce and tomato, over a green salad with lemon vinaigrette, alongside rice and steamed veggies, or with roasted potatoes and a simple slaw.
Final Thoughts
Crispy fried tuna patties are the definition of easy comfort food—simple ingredients, quick cooking, and family-friendly flavor. Keep a couple of cans of tuna in the pantry and you’re never far from a satisfying meal.
Customize them to your taste, serve them with your favorite sauce, and enjoy that golden, crunchy bite every time.