Tuna Patties
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Tuna Patties versatility shines on any table, perfect as an easy lunch or effortless weeknight meal. In just minutes, you can press together a mix of canned tuna, herbs, mayonnaise and egg for a plate full of golden, crispy bites.
Tuna patties prove that a handful of pantry staples can deliver comfort and variety in a hurry. Their mix-and-match nature lets you use what you have, tweak seasonings, and shape each batch for your own schedule and tastes.
Why You’ll Love This Recipe
- Quick and easy to make
- Freeze well
- Healthy, gluten-free meal
- Versatility: The flavor combinations are endless, and you can make them in an air fryer or pan fry on the stove.
You’ll Also Love: Healthy Tuna Stuffed Avocado
Key Ingredients
- Canned tuna: The star. Go for solid white or chunk light for meatier, less fishy flavor. Tuna packed in oil has richer taste, while tuna packed with only salt is much drier to start with. Always drain it well to prevent soggy patties.
- Mayonnaise: Binds the mix, keeps moisture in, and adds creamy texture.
- Dijon mustard: Sharpens and brightens flavors without overwhelming. Classic yellow mustard or even a spoonful of horseradish can be used instead.
- Egg: Holds everything together so we can keep them gluten-free.
- Fresh Garlic: Adds depth and a gentle bite. Feel free to substitute garlic powder.
- Onion: Scallions or shallots delivers a savory punch. Red onion works too.
- Parsley: Freshness and color in every bite. No fresh parsley? Use dill, chives, or even cilantro.
- Lemon juice: Drizzle tuna patties just before serving. It cuts through richness and goes perfectly with the fish.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Tuna Patties
Whisk together the egg, mayonnaise, Dijon (or your favorite condiment) in a mixing bowl.
Stir in onion, garlic, and fresh parsley – or herbs of your choice.
Gently fold in the tuna. Break up bigger chunks with a fork, but leave some texture – don’t mash it to a paste.
Divide the mixture into even portions using your hands or a scoop. Aim for patties about 3 to 4 inches wide and about ¾-inch thick. Too thin, and they’ll dry out. Too thick, and you risk a soggy middle.
Handle the patties gently when shaping and adding them in the pan. Press just enough to form each patty, overworking the mix can make tuna patties tough instead of tender.
Air Fryer Tuna Patties
Preheat your air fryer to 350°F (175°C). Lightly brush or spray both the air fryer basket and the patties with oil. This stops sticking and boosts browning.
Set patties in a single layer with space in between each one.
Bake tuna patties for 5 to 6 minutes, until lightly browned.
Thicker patties may need an extra minute or two, watch for even coloring and a firm feel.
Pan-Fried Tuna Patties:
Chill the patties for 15 to 30 minutes, or up to 24 hours before frying. This firms them up and reduces breakage.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Gently place the tuna patties into the hot oil.
Cook the patties 3 to 4 minutes per side, until golden. Carefully flip once using a thin spatula to keep the crust intact.
Serve immediately.
You’ll Also Love: Albacore Tuna Melt
Serving Suggestions
- Over Fresh Greens: Lay warm tuna patties over a bed of peppery arugula or mixed salad greens. Drizzle with lemon juice and add a spoonful of herby yogurt for a fresh, balanced lunch.
- In a Sandwich or Burger: Tuck a patty into a toasted brioche bun or pita. Add lettuce, tomato, red onion, and a generous swipe of aioli or spicy Sriracha mayo. Serve with a side of sweet potato fries.
- Appetizer-Style: Serve mini tuna patties as finger food at parties. Offer dipping sauces like classic tartar, creamy comeback sauce, or a tangy remoulade. Add lemon wedges for squeeze-over freshness.
- One-Bowl Dinner: Place patties on top of fluffy steamed rice, couscous, or cauliflower rice. Pair with coleslaw or roasted vegetables for a full meal.
You’ll Also Love: Tuna Noodle Casserole
How to Store
Refrigerator
- Place cooked tuna patties in an airtight container.
- Store in the refrigerator up to 4 days. For best texture, separate layers with parchment paper.
Freezer
- Freeze cooked or raw, uncooked patties. For raw storage, flash-freeze shaped patties on a sheet pan until solid, then pack in freezer bags.
- For cooked patties, cool completely before freezing. Place in a single layer to avoid sticking.
- Tuna patties keep well in the freezer for up to 2 months.
To Reheat
- Thaw frozen patties overnight in the refrigerator.
- To revive crunch, reheat in a 350°F oven for 8-10 minutes, or pan-sear in a little oil on medium heat.
- Air fryers work well for a fast, crispy finish – around 3-4 minutes per side.
- If you’re rushed, use the microwave in short bursts, but the exterior may turn soft instead of crisp.
More Quick & Easy Seafood Recipes
- Crab Stuffed Salmon
- Shrimp Stir Fry
- Air Fryer Salmon
- Air Fryer Bruschetta Cod
- Lemon-Garlic Mahi-Mahi
Did you try this recipe? I’d love to see it!
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Enjoy!!
Tuna Patties Recipe
Ingredients
- 2 cans tuna drained thoroughly – I used Wild Planet, wild caught 100% tuna with salt
- 1 large egg lightly beaten
- 1 heaping tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 1 clove fresh garlic mince or pressed
- 1 tablespoon minced green onion or shallots
- 0.25 cup chopped Italian parsley dill or thyme
- 0.25 teaspoon kosher salt
- pinch black pepper
- pinch cayenne pepper optional – adds a subtle kick in the background
- lemon wedges for serving
- 2 tablespoons olive oil if frying
Instructions
- Whisk together the egg, mayonnaise, Dijon (or your favorite condiment) in a mixing bowl. Stir in onion, garlic, and fresh parsley – or herbs of your choice.
- Gently fold in the tuna. Break up bigger chunks with a fork, but leave some texture – don’t mash it to a paste.
- Divide the mixture into even portions using your hands or a scoop. Aim for patties about 3 to 4 inches wide and about ¾-inch thick. Too thin, and they’ll dry out. Too thick, and you risk a soggy middle.
- Handle the patties gently when shaping and adding them in the pan. Press just enough to form each patty, overworking the mix can make tuna patties tough instead of tender.
Air Fryer
- Preheat your air fryer to 350°F (175°C) using the Bake setting. Lightly brush or spray both the air fryer basket and the patties with oil. This stops sticking and boosts browning.
- Set patties in a single layer with space in between each one. Bake tuna patties for 5 to 6 minutes, until lightly browned. Thicker patties may need an extra minute or two, watch for even coloring and a firm feel.
Pan-Fried
- Chill the patties for 15 to 30 minutes, or up to 24 hours before frying. This firms them up and reduces breakage.
- Heat 2 to 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Gently place the tuna patties into the hot oil.
- Cook the patties 3 to 4 minutes per side, until golden. Carefully flip once using a thin spatula to keep the crust intact.
- Serve immediately.
Notes
- Place cooked tuna patties in an airtight container. Store in the refrigerator up to 4 days. For best texture, separate layers with parchment paper.
- Freeze cooked or raw, uncooked patties. For raw storage, flash-freeze shaped patties on a sheet pan until solid, then pack in freezer bags.
- For cooked patties, cool completely before freezing. Place in a single layer to avoid sticking.
- Tuna patties keep well in the freezer for up to 2 months.
- Thaw frozen patties overnight in the refrigerator.
- To revive crunch, reheat in a 350°F oven for 8-10 minutes, or pan-sear in a little oil on medium heat.
- Air fryers work well for a fast, crispy finish – around 3-4 minutes per side.
- If you’re rushed, use the microwave in short bursts, but the exterior may turn soft instead of crisp.
