Tuna Patties are a true culinary delight, boasting an irresistibly crispy exterior that gives way to a tender, flavorful interior. These quick, easy, and undeniably family-friendly tuna cakes are a perfect weeknight meal, especially when paired with a fresh, simple slaw and a zesty, homemade tartar sauce. Forget bland, dry tuna patties – this recipe guarantees a succulent, satisfying experience that will become a staple in your household.
Author’s Note
From Can to Crave-Worthy: The Ultimate Tuna Patty Transformation!
I’ve long been convinced that a simple can of tuna is one of the kitchen’s best-kept secrets – a true ingredient hack for whipping up countless delicious meals. Its versatility is unmatched, transforming effortlessly into dishes like tuna sushi stacks, a comforting tuna casserole, or a vibrant Mediterranean tuna salad. It’s a pantry powerhouse that delivers on flavor and convenience every single time.
Given my passion for quick, flavorful meals, it’s no surprise that I’m often reaching for another can to create these incredibly easy and flavorful tuna patties. After perfecting my salmon burgers using canned salmon, I knew a tuna patty version was an absolute must. The goal was simple: create the best tuna patties imaginable – crispy on the outside, incredibly soft, juicy, and succulent on the inside, without any hint of dryness or blandness.
This recipe achieves just that. These are not your average, forgettable tuna cakes; they’re packed with nuanced flavors and boast an exceptional texture that will have everyone asking for more. Plus, the convenience factor is through the roof. They’re super quick to prepare, and you can even assemble the patties ahead of time, chilling them until you’re ready to cook and serve. This makes them an ideal choice for busy weeknights or impromptu gatherings, ensuring a delicious and stress-free meal.
Crafting the Perfect Tuna Patty: Essential Ingredients
While canned tuna is the star, the supporting cast of ingredients is what truly elevates these patties from good to exceptional. Here’s a deeper dive into the key components that give these tuna patties their incredible flavor and texture:
- Premium Canned Tuna Packed in Olive Oil: This is arguably the most critical ingredient. Opting for tuna packed in olive oil, like Genova’s® albacore tuna, makes a significant difference. Tuna in olive oil is inherently richer and boasts a fresher, more robust flavor profile compared to water-packed varieties. Crucially, high-quality olive-oil-packed tuna tends to maintain its chunky shape better within the patty mixture, contributing to a superior, more satisfying texture rather than disintegrating into a mush. Remember to drain it thoroughly to avoid overly wet patties.
- The Panko Advantage: When it comes to breadcrumbs, panko is your secret weapon for achieving that coveted crispiness. Unlike traditional breadcrumbs, panko breadcrumbs are lighter, flakier, and absorb less oil, resulting in a much crunchier, crispier, and more delicate exterior. They create an airy texture that perfectly complements the soft interior of the patties, preventing them from becoming dense or heavy.
- Freshly Grated Parmesan Cheese: Skip the pre-grated, powdery Parmesan from a can. While convenient, it’s often too salty and its flavor can be overpowering. For these patties, use freshly grated Parmesan cheese, ideally with a fine, sandy-like consistency. This adds a subtle yet complex umami depth and savory notes that canned versions simply cannot replicate. You can find excellent options like Bella Rosa or even Kraft’s grated Parmesan from the refrigerated section.
- Aromatic Fresh Herbs: Fresh herbs are essential for bright, vibrant flavor. Our favorite combination for these tuna patties includes fresh dill, green onions, and flat-leaf parsley. This trio creates a beautifully nuanced and incredibly delicious taste profile. Be sure to seek out flat-leaf parsley, as it offers a much more pronounced and fresher flavor compared to its curly counterpart. These herbs contribute a burst of freshness that balances the richness of the tuna and other ingredients.
- The Indispensable Egg: Yes, eggs are a crucial component in these tuna patties! They serve multiple vital functions:
- Binding: Eggs act as an excellent binder, holding all the ingredients together to prevent the patties from falling apart during cooking.
- Texture: They contribute to the moist, tender texture of the interior, ensuring the patties are never dry.
- Flavor: Eggs also subtly enhance the overall flavor profile, adding richness and helping to emulsify the other ingredients.
Without eggs, you risk crumbly, dry patties that lack structural integrity and flavor depth.
- Other Foundational Ingredients: Beyond these stars, don’t underestimate the power of other key elements like a large yellow onion (grated for even distribution and moisture), paprika and garlic powder for warmth and aroma, fresh lemon juice for brightness, and a touch of mayonnaise for extra moisture and richness. Properly seasoning with salt and pepper is also key to unlocking the full potential of these ingredients.
Step-by-Step Guide to Irresistible Tuna Patties
Making these flavorful tuna patties is a straightforward process, designed for efficiency without compromising on taste or texture. Follow these simple steps for perfectly cooked, delicious results:
- Prepare and Combine Ingredients: Begin by preparing all your fresh ingredients: grate the onion, finely chop the herbs, zest and juice the lemon. In a large bowl, thoroughly mix together all the patty ingredients *except* the drained tuna. This ensures a consistent base for your patties. Season the mixture well at this stage.
- Gently Fold in Tuna: Once the base mixture is ready, add the thoroughly drained tuna. The key here is to mix gently. You want to incorporate the tuna without breaking it down too much, preserving those desirable chunks that contribute to a superior, more substantial texture in the final patty.
- Form and Chill the Patties: Using a 1/4-cup measure to ensure uniform size, scoop and firmly pack the mixture into patties, aiming for a thickness just under an inch. Place them on a parchment-lined sheet pan. Chilling the formed patties in the freezer for 15-20 minutes is a crucial step – it helps them firm up, preventing them from falling apart during cooking. This is also the perfect opportunity to prepare your accompanying sides, like coleslaw and tartar sauce.
- Cook to Perfection: You have two excellent options for cooking your tuna patties:
- Sautéing: Heat olive oil in a large pan over medium-high heat. Carefully transfer the chilled patties to the hot pan and cook for 3-4 minutes per side, until beautifully golden brown and crispy.
- Baking: For a hands-off approach, preheat your oven to 425°F (220°C). Drizzle a baking sheet with vegetable oil (not olive oil, as it has a lower smoke point) and heat for 1 minute in the oven. Bake the patties in a single layer for 12-15 minutes, then flip and bake for another 4-6 minutes until golden and heated through.
Regardless of your chosen method, serve these delightful patties promptly to enjoy their optimal crispness and flavor!
Perfect Pairings: What to Serve with Your Tuna Patties
While delicious on their own, tuna patties truly shine when served with the right accompaniments. Our hands-down favorite way to enjoy these flavorful patties is over a bed of crisp two-ingredient coleslaw, topped generously with a quick, creamy homemade tartar sauce. This combination is a match made in culinary heaven, balancing the richness of the patties with refreshing crunch and tangy zest.
For the ultimate easy coleslaw, simply grab a bag of pre-mixed coleslaw and a bottle of your favorite fresh, refrigerated coleslaw dressing (we’re big fans of Litehouse, though this is not sponsored!). Toss the two together until the mix is perfectly coated to your desired creaminess. If you prefer to make everything from scratch, a classic homemade coleslaw recipe works beautifully too.
But the versatility of these patties doesn’t stop there! Here are other fantastic ways to enjoy them:
- On a Salad: Crumble the patties over a crisp green salad for a protein-packed and satisfying lunch.
- As an Appetizer: Serve smaller patties with a dollop of tartar sauce as elegant finger food for gatherings.
- As a Side Dish: They make a wonderful, flavorful addition to any meal, complementing roasted vegetables or rice.
- In a Quick Tuna Burger: For a heartier meal, transform them into a delicious tuna burger. Grab a soft brioche bun, add your favorite fresh veggies (lettuce, tomato, onion), top with a warm tuna patty, and swap out traditional mayo for a generous spread of that tangy homemade tartar sauce. It’s a delightful twist on a classic!
Quick Tip: The History of Coleslaw
Have you ever wondered about the origin of the name “coleslaw”? It’s actually quite logical! The Latin word for cabbage is “cole.” Similarly, the Dutch word for cabbage is “kools.” Therefore, “Koolsla” in Dutch directly translates to “cabbage salad.” Now it makes perfect sense, doesn’t it?
The Ultimate Homemade Tartar Sauce: A Must-Have Accompaniment
The homemade tartar sauce is more than just a condiment; it’s the ultimate accompaniment that truly completes the tuna patty experience. Its creamy texture, vibrant flavors, and fresh taste perfectly cut through the richness of the patties, creating a harmonious and incredibly satisfying bite. What’s even better is that many of the fresh ingredients used in the patties overlap with those for the sauce, streamlining your prep!
- Fresh Dill is Key: While the recipe calls for fresh dill in both the patties and the sauce, if you decide to omit it from the patties, it’s fine to leave it out of the sauce. However, fresh dill adds a wonderful, distinct herbaceous note that is highly recommended. If fresh isn’t available, a touch of dried dill or another dried herb can be used as a substitute, but the fresh version truly shines.
- Choose Your Mayo Wisely: The quality of your mayonnaise dramatically impacts the flavor of your tartar sauce. This is not the time to skimp! We wholeheartedly recommend using a good-quality, full-fat mayonnaise like Hellman’s/Best Foods®. Its rich, creamy texture and balanced flavor provide the perfect base, making the sauce incredibly delicious.
- Lemon Zest and Juice: Fresh lemon juice and zest are crucial for that bright, tangy lift that characterizes a great tartar sauce. To make prep a breeze, we love zesting lemons with a microplane – it effortlessly yields fine, aromatic zest. Then, use a reliable citrus juicer to extract every last drop of fresh juice. These two tools are simple investments that elevate your cooking experience and guarantee maximum flavor!
- Sweet Pickle Relish and Worcestershire: Sweet pickle relish adds a delightful tang and a hint of sweetness, along with a pleasant textural contrast. A dash of Worcestershire sauce introduces a layer of savory depth and umami that rounds out the flavors beautifully.
Expert Tips for Flawless Tuna Patties: Preventing Them from Falling Apart
One common concern when making tuna patties is ensuring they hold together during cooking. Nobody wants a crumbly patty! Fortunately, with a few key techniques, you can guarantee perfectly intact and delicious tuna cakes every time:
- Utilize Strong Binders: Binders are crucial for holding the patty mixture together. In this recipe, we use two large eggs and a couple of tablespoons of mayonnaise. The eggs provide essential protein that coagulates when heated, creating a firm structure, while the mayo adds moisture and helps bind as well. Don’t skip these!
- Chill the Mixture Thoroughly: After forming your patties, a quick chill is a game-changer. Popping the formed patties into the freezer for 15-20 minutes allows the ingredients to firm up and meld together. This stiffens the patties, making them much more resilient and less prone to breaking apart when transferred to the pan or oven. This step is particularly important for achieving a crisp exterior as it prevents excess moisture from steaming the patty.
- Handle Delicately and with the Right Tools: Tuna patties, especially before they’ve fully cooked and firmed up, require a gentle touch. When transferring them from the tray to the skillet, use a sharp, thin metal turner or spatula. Slide it completely under one patty at a time, supporting its entire base. When cooking, flip the patties only once to minimize handling and disruption, ensuring both sides get a beautiful, even crust.
- Thoroughly Drain the Tuna: Excess moisture is the enemy of a sturdy patty. Whether your tuna is packed in olive oil or water, ensure it is thoroughly drained before adding it to the mixture. Overly wet tuna will result in a soggy patty mixture that is more challenging to form and far more prone to falling apart during cooking. Press out as much liquid as possible for best results.
- Troubleshooting Dry or Wet Mixture:
- Too Dry? If your patty mixture feels too dry and crumbly, add a bit more mayonnaise, a tablespoon at a time, or a splash of lemon juice until it reaches a moist, pliable consistency that holds together when pressed.
- Too Wet? If the mixture seems overly wet or sticky, incorporate an additional tablespoon or two of panko breadcrumbs. The panko will absorb the excess moisture and help firm up the mixture.
The ideal consistency is slightly moist and easy to form, compacting well without being either too crumbly or too sticky.
More Tasty Tuna Recipes to Explore
If you’ve enjoyed the versatility and flavor of these tuna patties, you’ll love exploring other delicious ways to incorporate canned tuna into your meals. Here are some more of our favorite tuna-centric recipes:
- One-Skillet Cheesy Tuna Pasta: A comforting and easy meal made all in one pot.
- Avocado Tuna Salad Lettuce Wraps: A light and refreshing salad with pickles and red onion, perfect for a healthy lunch.
- Classic Tuna Melts: The ultimate comfort food, gooey with sharp Cheddar cheese.
- Tuna-White Bean Salad: A Mediterranean-inspired salad with a zippy vinaigrette.
- Creamy Tuna Pasta: A simple, satisfying pasta dish enriched with frozen peas for a touch of freshness.
Tuna Patties
Video Overview
For a visual guide on making these delicious tuna patties, please refer to the video on the original recipe page.
Equipment
- Large sheet pan (15″ x 21″)
- Parchment paper
- Large pan
Ingredients
- 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 flat-leaf parsley, green onions, and fresh dill
- 2 large eggs
- 1/2 cup grated Parmesan cheese (see note 1)
- 1 lemon (for zest and juice)
- 2 tablespoons mayo
- 3 (5-ounce) cans tuna in olive oil (see note 2, thoroughly drained)
- Salt and pepper to taste
- Olive oil for cooking
- Tri-colored coleslaw and Litehouse coleslaw dressing (optional, see note 3)
- 1 lemon (for zest and juice)
- 1/2 cup mayo (good quality, like Hellmann’s/Best Foods)
- 1-1/2 tablespoons sweet pickle relish
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon-style mustard
- Salt and pepper to taste
Instructions
- Peel the yellow onion and grate it using the large holes of a grater to yield approximately 1 cup (200g) of grated onion. Finely dice the flat-leaf parsley, green onions, and fresh dill, measuring out 2 tablespoons of each. Zest one lemon to get about 1 teaspoon of zest, then juice it to obtain 2 tablespoons of lemon juice. Thoroughly drain the canned tuna, pressing out as much liquid as possible, and set it aside. Line a large sheet pan (approx. 15″ x 21″) with parchment paper and set aside for forming the patties.
- In a large mixing bowl, combine all the patty ingredients *except* the thoroughly drained tuna. Add 1/4 teaspoon each of salt and pepper, or season to taste. Mix these ingredients very well until fully incorporated. Next, add the drained tuna and gently fold it into the mixture. The goal is to keep the tuna in discernible flakes and chunks, which will result in a superior texture. Avoid overmixing. (Refer to note 4 for troubleshooting if the mixture consistency isn’t quite right.) Using a 1/4 cup measuring scoop, portion and firmly pack the mixture to form patties, each just under an inch thick. Place the formed patties onto the prepared sheet pan. You should get about 12 patties. Transfer the sheet pan to the freezer and chill the patties for 15–20 minutes. This crucial step helps them firm up and prevents them from falling apart during cooking.
- While the patties are chilling, prepare the tartar sauce. Zest the second lemon to get about 1/2 teaspoon of zest, then juice it to yield 2 tablespoons of fresh lemon juice. In a small bowl, combine the lemon juice and zest with the mayonnaise, sweet pickle relish, finely chopped fresh dill, Worcestershire sauce, and Dijon-style mustard. Season the sauce to taste with salt and pepper (we typically add about 1/8 teaspoon of each). Mix all ingredients thoroughly until smooth and well combined. Taste and adjust seasonings to your personal preference for tanginess and saltiness. Refrigerate the tartar sauce until you’re ready to serve. This sauce can be made ahead of time; its flavors tend to deepen and become even more delicious as it sits.
- Optional Coleslaw: For a quick and easy side, combine a bag of pre-mixed coleslaw mix with your preferred amount of prepared refrigerated coleslaw dressing. Toss with tongs until the mix is sufficiently coated and creamy. Refrigerate until ready to serve, giving it another toss just before plating.
- To Sauté Patties: Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat. Using a thin, sharp metal spatula, carefully transfer the chilled patties one by one to the hot pan. Cook for 3–4 minutes per side, or until they are beautifully golden brown and crispy on both sides. Once cooked, place the patties on a paper-towel-lined plate to absorb any excess oil. Repeat the cooking process in batches, adding more olive oil to the pan as needed for subsequent batches. (For instructions on baking the patties, please refer to note 5 below.)
- To serve, divide the prepared coleslaw onto individual plates. Top each portion with a couple of hot tuna patties and a generous dollop (or more!) of the homemade tartar sauce. Garnish with extra lemon wedges if desired, for an added burst of freshness. Enjoy these flavorful and crispy tuna patties promptly for the best taste and texture!
Recipe Notes and Expert Tips
Note 2: The Importance of High-Quality Tuna: Selecting high-quality tuna packed in olive oil is a game-changer for this recipe. Brands like Genova® are excellent choices. Tuna packed in olive oil offers a richer, more nuanced flavor and superior texture compared to water-packed tuna. It holds its chunky integrity better, which is crucial for the patty’s structure. If you only have water-packed tuna, ensure it is exceptionally well-drained—squeeze out as much moisture as possible—otherwise, your patties may be too moist and fall apart easily.
Note 3: Quick Coleslaw Serving Suggestion: For a convenient and delicious side, simply combine a bag of tri-colored coleslaw mix with your favorite fresh, refrigerated coleslaw dressing. Toss until it reaches your desired creaminess. This minimizes prep time while still providing a refreshing contrast to the rich tuna patties.
Note 4: Troubleshooting Patty Mixture Consistency: The key to perfect patties is the right mixture consistency. If the mixture feels too dry and crumbly to form easily, add a small amount (1-2 tablespoons) of extra mayonnaise or a touch more lemon juice, mixing until it comes together. Conversely, if the mixture is too wet or sticky, incorporate an additional tablespoon or two of panko breadcrumbs to absorb excess moisture. The mixture should be moist enough to hold its shape when compacted but not overly sticky or falling apart. Gentle handling is always advised.
Note 5: Baking Tuna Patties (Alternative Cooking Method): For a hands-off approach or a slightly lighter option, you can bake your tuna patties. Preheat your oven to 425°F (220°C). Drizzle about 2 tablespoons of a high smoke point vegetable oil (such as canola or grapeseed oil; avoid olive oil for high-heat baking) onto a large sheet pan and place it in the preheated oven for 1 minute to heat the oil. Carefully transfer the chilled patties to the hot pan in a single layer. Bake for 12–15 minutes, then gently flip each patty and continue baking for another 4–6 minutes, or until both sides are golden brown and the patties are cooked through. Serve immediately.
Nutrition Note: Please be aware that the provided nutritional information is automatically calculated and serves as an approximation only. It does not include the tartar sauce, as the amount consumed can vary significantly. Factors such as exact ingredient brands, preparation methods, and serving sizes can influence actual nutritional values.
Storage and Reheating: Leftover tuna patties can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual patties tightly in plastic wrap, then place them in a freezer-safe bag or container and freeze for up to 2 months. To reheat, the best method is to gently warm them in a skillet over medium heat with a little oil until crispy again, or bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, flipping halfway. Avoid microwaving, as it can make them soft and less appealing.
Nutrition Information
Nutrition information is automatically calculated and should only be used as an approximation. It does not include tartar sauce.
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