Tuna Patties: Easy Crispy Canned Tuna Dinner in 25 Minutes
These tuna patties are my favorite way to turn a few cans from the pantry into a real dinner. Canned tuna gets mixed with panko, egg, mayo, mustard, lemon and fresh herbs, then shaped into little cakes and fried until crispy and golden. They’re crunchy on the outside, tender inside and ready in about 25 minutes.
I grew up eating tuna patties on busy weeknights, and now they’re on regular rotation in my house. Four servings cost about $7, and each plate has roughly 29 grams of protein.
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Serves: 4 | Diet: dairy-free option
Why You’ll Love These Tuna Patties
- Quick. Twenty-five minutes from can to plate.
- Pantry friendly. Canned tuna, breadcrumbs, eggs and mayo are all staples.
- Budget friendly. About $1.75 per serving.
- High protein. Around 29 grams per serving.
- Kid approved. Make them small and serve with a dipping sauce.
What Makes the Best Tuna Patties?
Good tuna patties need three things: well-drained tuna, the right amount of binder and enough flavor to keep them interesting. Wet tuna is the number one reason patties fall apart, so take a minute to squeeze out the liquid. Eggs and panko hold the mixture together without making it heavy or bready. Mayo adds richness and keeps the inside moist, while mustard, lemon and herbs keep the flavor bright. A quick chill helps the patties firm up, and a medium-hot skillet gives you that crunchy golden crust without burning. Follow these steps and your tuna patties will hold together every time.
Ingredients for Tuna Patties
Tuna packed in water gives a lighter patty. Tuna in oil is richer and works too, just drain it really well.
For the Tuna Patties
- 3 cans (5 oz each) tuna in water, very well drained (about 12 oz / 340g drained)
- 2 large eggs, beaten
- 3/4 cup panko breadcrumbs, plus 1/2 cup for coating (45g + 30g)
- 3 tablespoons mayonnaise (42g)
- 1 tablespoon Dijon mustard (15g)
- 1 lemon, zested, plus 1 tablespoon juice (15ml)
- 3 green onions, thinly sliced (30g)
- 2 tablespoons chopped fresh parsley or dill (4g)
- 1/2 teaspoon garlic powder (1.5g)
- 1/2 teaspoon Old Bay or paprika, plus salt and pepper to taste
For Frying and Serving
- 3 tablespoons neutral oil or olive oil (45ml)
- Lemon wedges
- Tartar sauce or lemon mayo, for serving
Ingredient Notes
Tuna: Chunk light tuna is the cheapest and has a mild flavor. Solid white albacore is firmer and meatier.
Panko: Japanese-style breadcrumbs make crispier patties than regular breadcrumbs. Crushed crackers work too.
Eggs: They bind everything. For a 3-can batch, two large eggs is just right.
Mayo and mustard: These keep the tuna patties moist and add tangy flavor. Use Greek yogurt for a lighter version.
Herbs: Parsley, dill or chives all work. Dried dill is fine in a pinch, use 1 teaspoon.
How to Make Tuna Patties
- Drain the Tuna. Press the tuna in a fine strainer or squeeze it in a clean towel to remove as much liquid as possible. Dry tuna holds together better.
- Mix. In a large bowl, combine the tuna, eggs, 3/4 cup panko, mayo, mustard, lemon zest and juice, green onions, parsley, garlic powder and Old Bay. Mix with a fork until evenly combined. Season with salt and pepper.
- Shape. Divide into 8 portions and press each into a 1/2-inch-thick patty. If the mixture feels wet, add a few more tablespoons of panko.
- Chill. Lightly coat the patties in the remaining panko and chill them for 10 minutes if you have time. This helps them hold their shape.
- Fry. Heat the oil in a large skillet over medium heat. Cook the patties in batches for 3 to 4 minutes per side, until deep golden and crispy.
- Serve. Drain briefly on a paper towel and serve hot with lemon wedges and tartar sauce.
Tips for Tuna Patties That Hold Together
Drain really well. Press the tuna hard in a strainer. Extra moisture makes the patties soft and crumbly.
Don’t overmix. Stir just until combined so the patties stay tender, not dense.
Chill before cooking. Even 10 minutes in the fridge makes them easier to flip.
Use medium heat. Too hot and they burn before warming through. Too low and they soak up oil.
Flip once. Let a crust form before turning. If a patty sticks, give it another minute.
Baked and Air Fryer Options
Prefer less oil? Bake the tuna patties on a parchment-lined sheet at 400F for 15 to 18 minutes, flipping halfway, after brushing or spraying them lightly with oil. In the air fryer, cook at 380F for 8 to 10 minutes, flipping once. Both methods give a lighter result that’s still crispy on the outside. I often use the air fryer when I’m making a double batch, because I can cook one round while I shape the next. The skillet still gives the deepest golden crust, so I save it for nights when I want the classic version.
Easy Variations
- Spicy: Add a minced jalapeno or a teaspoon of sriracha.
- Cheesy: Mix in 1/2 cup of shredded cheddar or Parmesan.
- With rice: Add 1/2 cup of cooked rice for softer, heartier patties.
- Salmon: Use canned salmon instead of tuna.
- Mediterranean: Add chopped olives, sun-dried tomatoes and feta.
Fish like tuna is a great source of lean protein, and adding it to your weekly meals is a smart habit. The Harvard T.H. Chan School of Public Health explains the benefits and how to choose lower-mercury options in its guide to fish and health.
Choosing Canned Tuna
The tuna aisle can be confusing, so here’s how I shop. Chunk light tuna, usually made from skipjack, is the most affordable and has a mild flavor that works well when mixed with other ingredients. Solid white albacore has bigger, firmer flakes and a richer taste, but it costs more and tends to be higher in mercury, so I save it for sandwiches. Tuna packed in water keeps the mixture lighter and lets the lemon and herbs come through. Tuna packed in olive oil makes a richer, moister result, though you’ll need to drain it well. Pouches are handy because they have less liquid to squeeze out. Whichever you buy, look for cans without added flavors, since things like lemon pepper or jalapeno can clash with your seasonings.
What This Recipe Costs
Here’s what I paid this fall: 3 cans of tuna $3.75, eggs $0.55, panko $0.65, mayo and mustard $0.45, lemon $0.60, green onions and parsley $0.80, oil and spices $0.40. That’s about $7.20 for 8 tuna patties, or roughly $1.80 per serving.
What to Serve with Tuna Patties
Serve them with a simple green salad, roasted potatoes or steamed vegetables. They’re also great tucked into a toasted bun with lettuce and tartar sauce like a fish burger. For a fresh side, try my Asian sesame noodle salad, or keep it simple with my Mexican street corn on the side.
Fun Ways to Serve Them
These are more versatile than you might think. Make mini versions for appetizers and serve them on a platter with toothpicks and a bowl of remoulade. Crumble a warm patty over a Caesar salad for an easy lunch. Stack two in a toasted brioche bun with lettuce, tomato and pickles for a fish burger. Or serve them breakfast style with a fried egg on top and a side of fruit. Kids love them shaped into small rounds for dipping in ketchup.
Storage and Reheating
Fridge: Store cooked patties in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat or in the air fryer at 375F for 4 to 5 minutes to bring back the crunch.
Freezer: Freeze cooked, cooled patties on a tray, then bag them for up to 2 months. Reheat from frozen at 375F for 10 minutes.
Make ahead: Shape the patties, cover and chill for up to 24 hours before cooking.
Frequently Asked Questions
Why do my tuna patties fall apart?
Usually the tuna wasn’t drained well or the mixture needs more panko. Chill the patties before cooking for extra hold.
Can I make tuna patties without eggs?
Yes. Use 3 tablespoons of extra mayo plus 2 tablespoons of flour as the binder.
Can I use regular breadcrumbs?
Yes. Use the same amount. The patties will be slightly less crispy.
Are tuna patties healthy?
They’re high in protein and made with simple ingredients. Baking them reduces the oil.
What sauce goes with tuna patties?
Tartar sauce, lemon mayo, remoulade or a simple mix of Greek yogurt, lemon and dill.
Make Them Tonight
Tuna patties prove that a few humble cans can become a crispy, satisfying dinner. Drain, mix, shape and fry, and you’ll have a cheap, high protein meal on the table in 25 minutes. For more budget meals, browse my dinner recipes.
If these patties saved your weeknight, share the recipe with a friend who loves pantry dinners, and follow me on Pinterest for more cheap and cozy dinners. After you make them, scroll down to the recipe card and leave a star rating, then tell me in the comments which sauce you served. Happy cooking!
