This simple, flavorful meal uses economical canned tuna and comes together quickly. Serve these Tuna Patties on a platter as a party appetizer, pair them with a side salad for a light dinner, or tuck a patty into a roll or bun for school lunches—kids usually love them.
What are Tuna Patties?
Tuna patties start with canned tuna mixed with breadcrumbs, egg, diced vegetables, herbs, and seasonings. You shape the mixture into patties and pan-fry them until the exterior is golden and slightly crisp while the interior remains tender. A splash of lemon and a bit of jalapeño brighten the flavor and add a gentle kick. They’re a tasty, hands-on twist on a classic tuna sandwich and are easy to customize to your family’s tastes.
Ingredients & Substitutions
Below is a clear list of the ingredients used in these tuna patties and simple swap ideas to match what you have on hand.
- Solid white albacore tuna – Has a firm texture and mild flavor. Any canned tuna will work; drain oil or water before mixing.
- Nonfat Greek yogurt or mayonnaise – Greek yogurt lightens the recipe and adds protein; mayo gives a richer, familiar flavor.
- Panko breadcrumbs – Provides a light, airy texture and a crisp exterior. Regular breadcrumbs can be used instead.
- Celery – Adds fresh crunch. Finely chop for even distribution.
- Cilantro – Adds brightness and color. Substitute parsley if preferred or omit.
- Jalapeño – Optional. Use fresh for heat or chopped pickled jalapeños for tang.
- Onion – Finely chopped red, white, or yellow onion all work; red adds a milder, slightly sweet note.
- Egg – Binds the patties so they hold together while cooking.
- Lemon juice – Adds fresh acidity; lime is a fine substitute.
- Salt & black pepper – Basic seasoning to taste.
- Olive oil – For light pan-frying. Use your preferred neutral oil if you like.
How to Make Tuna Patties
Step 1: Mix the ingredients. In a bowl, combine drained tuna with Greek yogurt or mayo, panko, finely chopped celery, cilantro, jalapeño (if using), onion, the egg, lemon juice, salt, and pepper. Mix until evenly combined but avoid overworking the fish so the texture stays tender.
Step 2: Form patties. Scoop about 1/3 cup of the mixture and shape into a compact patty. Lightly coat each patty with extra panko to help form a crisp crust. Chill the patties briefly if you want firmer shapes before cooking.
Step 3: Cook patties. Heat a tablespoon of olive oil in a non-stick skillet over medium–low heat. Gently add the patties to the pan and cook until nicely browned, about 3–4 minutes per side. Adjust heat as needed so the patties brown without burning.
Step 4: Serve. Serve the patties hot between slices of bread or a bun, over a salad, or on a platter as bite-size appetizers. They’re delicious with a creamy avocado-lime crema, chimichurri, tomatillo avocado salsa, tartar sauce, mayo, ketchup, or your favorite hot sauce.
Expert Tips & Tricks
Extra breadcrumb coating: Lightly coat each patty in additional panko before cooking and chill briefly to help them hold their shape and develop a crisp crust.
Make-ahead and freeze: These patties can be formed ahead of time and stored in the refrigerator for a few days or frozen after cooking. They reheat well for quick lunches or dinners.
Optional Variations
Bake instead of fry: Place formed patties on a parchment-lined baking sheet and bake at 375°F for 18–20 minutes, flipping halfway through, for a lighter, hands-off method.
Serving & Topping Suggestions
Serve tuna patties as appetizers on a platter, as a main with a green salad, or in a sandwich for an easy lunch. Top with avocado-lime crema, chimichurri, tomatillo avocado salsa, tartar sauce, mayo, or hot sauce depending on the flavor profile you want.
Storage & Heating Instructions
Refrigerate: Store cooked patties in an airtight container in the refrigerator for up to four days. Reheat in the microwave or warm them briefly in a skillet.
Freeze: Cool cooked patties completely, freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to one month. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Include an egg and enough breadcrumbs to bind the mixture. Chilling formed patties before cooking also helps them hold together.
They’re made from canned tuna combined with egg, breadcrumbs, seasonings, and vegetables or herbs, then pan-fried until golden.
Enjoy them on buns or rolls, in pita, over grain bowls, or alongside salads. They also work well as party appetizers with dipping sauces.
Love tuna? Check out these other tuna recipes:
- Tuna Salad
- Seared Ahi Tuna Salad
- Seared Tuna on Baked Flour Tortilla Chips
If you make these tuna patties, leave a comment to share how they turned out. Photography by Jenna Sparks. Originally published: August 2020.