Tuna Patties

Ingredients & Substitutions

Here I explain the best ingredients for my tuna patties recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Canned Tuna – I recommend using a mix of solid white albacore and chunk light tuna (and I like these brands because they are wild-caught). The solid white albacore adds firmness, while the chunk light tuna brings the flaky, juicy texture. You’ll need 3 cans of tuna, so you can pick which type you want more of. Don’t forget to drain them!
• Eggs – These hold the tuna and other ingredients together into a patty. I haven’t tested egg substitutes here, but let me know how it goes if you try one.
• Grated Parmesan Cheese – I use this as a binder instead of breadcrumbs. It’s nutty and savory, and crisps up beautifully. Don’t use shredded cheese, as it won’t hold together well.
• Mayonnaise – I usually have my homemade avocado oil mayonnaise on hand, but you can also use store-bought mayo (I like this natural brand without seed oils) or Greek yogurt instead.
• Dijon Mustard – For flavor. You can swap in spicy brown mustard or yellow mustard if you prefer.
• Fresh Parsley – Adds a fresh herby flavor to the tuna cakes. Feel free to use other fresh herbs, like thyme, dill, or chives. If you must use dried herbs, cut it back to 1 teaspoon.
• Lemon Zest – I use this instead of lemon juice to avoid watering down the mixture. You’ll need 2-3 fresh lemons, or more if you want to serve with lemon wedges (highly recommend!).
• Spices – Garlic powder, sea salt, and black pepper. You can also add other spices, like paprika, onion powder, or cayenne pepper for a kick.
• Olive Oil – For frying the tuna patties. Avocado oil works, too.

How To Make Tuna Patties

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Flake the tuna. Drain the cans well, then flake with a fork in a large bowl.
2. Combine the ingredients. Add the whisked eggs, parmesan cheese, mayonnaise, Dijon mustard, fresh parsley, lemon zest, garlic powder, salt, and pepper. Mix gently.
3. Form the patties. Divide the tuna mixture into 8 portions, shaping each into a 1/2-inch-thick patty. With this thickness, mine came out to roughly 2.5 to 3 inches in diameter.
4. Fry them up. In a large skillet, heat the olive oil over medium heat. Cook the tuna patties on both sides, until golden brown and crispy.

Serving Ideas

All you need for these tuna cakes is a simple side dish! Here are some of the ways I serve them:

• Sauces – I love these tuna patties with my spicy mayo, pictured above. They also go well with tzatziki sauce, hot sauce, tahini sauce, or tartar sauce.
• Sandwich Or Wrap – For a quick lunch, I like to wrap them in lettuce with one of the sauces above. You can also layer them inside your favorite bread with lettuce and tomatoes.
• Salads – Since these are such a wonderful light summer meal, I usually always pair them with one of my healthy salad recipes. My fresh Greek salad pairs nicely. You can also serve them on top of my arugula salad.
• Veggies – Not in the mood for salad? Whip up a side of roasted vegetables, like my balsamic glazed brussels sprouts or roasted asparagus, or for something more hearty, herb-roasted potatoes.

More Easy Tuna Recipes

Although salmon is usually my go-to fish, I can’t resist the simplicity and affordability of tuna. Try my other tuna recipes for more quick and easy meals:

Ahi Tuna Salad

Avocado Tuna Salad

Tuna Steak Recipe

Tuna Egg Salad