Tuna Patties Recipe

Honestly, I love how you can turn a can of tuna into something warm, flavorful, and actually satisfying. Tuna patties are my go-to for a quick meal, especially on those days that just feel too busy.

You can whip up tasty, golden-brown patties in minutes with just a few everyday ingredients.

The first time I tried making tuna patties, I was honestly surprised by how much flavor came from such simple steps. This recipe shows you how to mix, shape, and cook them without any fuss at all.

You’ll pick up little tips that make the outside crisp and the inside tender—always a win in my book.

If you’re into seafood recipes or just looking for new ways to use pantry staples, this guide helps you master tuna patties that taste fresh and homemade.

The next sections walk through easy tuna recipes and share the tasting notes that make each bite so satisfying.

Tuna Patties Recipes

I like how easy tuna patties are to make with a few pantry staples. I just mix canned tuna with a handful of simple ingredients to form crispy, flavorful patties—perfect for lunch or dinner.

The whole process takes barely any time and uses tools you probably already have in your kitchen.

Equipment

To make tuna patties, I stick to basic kitchen tools that help shape and cook them evenly.

• Mixing bowl – for combining tuna and other ingredients.
• Fork – to flake the tuna and mix everything smoothly.
• Measuring cups and spoons – to keep ingredient amounts consistent.
• Nonstick skillet or frying pan – for frying the patties until golden.
• Spatula – to flip the patties gently without breaking them.
• Paper towels – to drain extra oil after cooking.
• Plate or tray – for resting the cooked patties before serving.

I skip fancy equipment—simple tools make cleanup quicker and keep things easy.

Ingredients

I usually go for light tuna or albacore tuna packed in water because the flavor is cleaner. I always drain it well so the patties actually hold together.

• 2 cans of canned tuna, drained
• 1 large egg
• 1/4 cup mayonnaise
• 1/2 cup crushed saltine crackers or breadcrumbs
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped onion or green onion
• 2 tablespoons oil for frying

These ingredients make tender but crispy tuna patties with a light lemony kick. Sometimes I toss in a bit of chopped parsley for color—why not?

Instructions

I start by flaking the tuna in a bowl with a fork. Then I mix in the egg, mayonnaise, lemon juice, and zest until it all comes together.

• Add the crushed crackers, salt, pepper, and onion next.
• Stir until the mixture holds together but doesn’t get too wet.
• Shape into small tuna cakes or tuna burgers, about half an inch thick.
• Heat oil in a skillet over medium heat.
• Cook the patties for 3–4 minutes per side until they’re golden brown.
• Set them on paper towels to drain off any extra oil.

I like to serve them warm, maybe with a squeeze of lemon or a spoonful of tartar sauce.

Notes

Chilling the mixture for 15 minutes before cooking really helps the patties stay firm. Draining the tuna well is key if you don’t want them falling apart in the pan.

If I’m craving extra crunch, I’ll coat the patties lightly in breadcrumbs before frying. For a lighter version, I just bake them at 400°F for about 15 minutes.

Leftover patties keep well in the fridge for up to three days. I usually reheat them in a skillet so that crisp texture comes back.

Tasting Notes

I really love how crispy the outside of these tuna patties gets after cooking. That light crunch always surprises me, then it gives way to a soft and flaky center that tastes fresh and pretty mild.

Each bite feels balanced—never too heavy or oily. It’s honestly hard not to reach for another.

When I dip a patty in tartar sauce, the flavor just pops. The tangy sauce adds a little lemony zing and a touch of sweetness that works so well with the savory tuna.

Sometimes I squeeze fresh lemon juice over the top for even more brightness. I can’t help myself—it just wakes everything up.

The texture is probably my favorite part. That mix of crispy edges and tender filling makes each patty so satisfying.

The seasonings blend in nicely—nothing overpowers, just enough salt, pepper, and herbs to let the tuna shine. I always appreciate that subtlety.

If I serve the patties warm, they feel comforting and rich. Even after they cool down, they keep their flavor and make a quick snack.

I usually enjoy them with a small salad or a spoonful of tartar sauce on the side. It’s a simple meal, but honestly, it hits the spot.

---