Tuna Patties Recipe

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Tuna Patties are perfect as an easy lunch or effortless weeknight meal made in minutes with a mix of canned tuna, herbs, mayonnaise and egg.

Prep Time15

Cook Time6

Total Time21

Course: Main Course

Cuisine: American

Keyword: homemade tuna patties

Servings: servings

Calories: 203kcal

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

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.

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.

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.

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.