Tuna Patties

5 from 2 votes

Tuna Patties are crispy on the outside, soft inside, and full of flavor. Quick and easy to make with canned tuna, they’re perfect for a family meal! Serve with a simple slaw and tasty tartar sauce.

Prep Time25

Cook Time6

Chilling Time15

Total Time46

Course: Dinner

Cuisine: American, Healthy

Keyword: tuna patties, tuna patties recipe, tuna patty

Servings: patties

Author: Chelsea Lords

Cost: $8.12

Equipment

Large sheet pan (15" x 21")
Parchment paper
Large pan

Ingredients

Tuna Patties

1 large yellow onion
1 cup panko breadcrumbs
1/2 teaspoon paprika
1/2 teaspoon garlic powder
6 tablespoons finely chopped herbs I love a combo of parsley, green onions, and dill
2 large eggs
1/2 cup grated Parmesan cheese see note 1
1 lemon
2 tablespoons mayo
3 (5-ounce) cans tuna in olive oil see note 2
Salt and pepper
Olive oil for cooking
Tri-colored coleslaw and Litehouse coleslaw dressing optional, see note 3

Tartar Sauce

1 lemon
1/2 cup mayo
1-1/2 tablespoons sweet pickle relish
1 tablespoon finely chopped fresh dill
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard

US - Metric

Instructions

Peel the onion and grate it using the large holes of a grater to get about 1 cup (200g). Finely dice parsley, green onions, and dill, measuring 2 tablespoons of each. Zest and juice lemon to get 1 teaspoon zest and 2 tablespoons juice. Thoroughly drain tuna and set aside. Line a large sheet pan with parchment paper and set aside.
In a large bowl, combine all patty ingredients except the drained tuna. Season to taste; I add 1/4 teaspoon each of salt and pepper. Mix well, then gently fold in the tuna, keeping it in flakes. See note 4 for troubleshooting. Using a 1/4 cup measure, scoop and pack the mixture, forming patties just under an inch thick on the prepared sheet pan. Repeat until you have about 12 patties. Freeze patties for 15–20 minutes.
Zest and juice lemon to get 1/2 teaspoon zest and 2 tablespoons juice. Combine juice and zest with all tartar sauce ingredients in a small bowl. Season to taste with salt and pepper (I add 1/8 teaspoon of each). Mix well, taste, and adjust to personal preference. Refrigerate until ready to use (great sauce to make ahead of time—it only gets more flavorful as it sits).
Optional Coleslaw: Combine coleslaw mix with prepared coleslaw dressing to your desired creaminess, toss with tongs, and refrigerate until ready to serve. Toss again before serving.
Heat 2 tablespoons olive oil in a large pan over medium-high heat. Using a metal spatula, transfer the frozen patties to the pan and cook for 3–4 minutes per side until browned. Place cooked patties on a paper-towel-lined plate and repeat, adding more oil as needed. (For baking patties, see note 5.)
Divide coleslaw onto plates and top with tuna patties and plenty of tartar sauce. Serve with lemon wedges if desired. Enjoy promptly!

Video

Notes

Note 1: Avoid canned Parmesan as it’s too salty and overpowering. Use freshly grated Parmesan with a sandy texture.

Note 2: Choose high-quality olive-oil-packed tuna for better flavor and texture. My favorite is Genova®. Olive-oil-packed tuna is richer and holds its chunky shape, unlike water-packed tuna, which can make the patties too moist if not drained thoroughly.

Note 3: Serving suggestions: Mix a bag of coleslaw with fresh, refrigerated coleslaw dressing for a quick and easy side.

Note 4: Trouble-shooting: If the mixture is too dry, add a bit more mayo or stir more. If it’s too wet, add more panko. The patties should be slightly moist and may fall apart if not compacted and handled carefully.

Note 5: For baking patties, preheat the oven to 425°F. Drizzle 2 tablespoons of vegetable oil (not olive oil) and heat the pan for 1 minute. Bake patties in a single layer for 12–15 minutes, flip, and bake another 4–6 minutes. Serve promptly.

Nutrition Note: Nutritional information does not include the tartar sauce as amounts will vary.

Storage: Refrigerate tuna patties in an airtight container for up to 3 days. For freezing, wrap tightly, place in a freezer bag, and freeze for 2 months. Reheat in a skillet to keep them crispy.

Nutrition