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My Tuna Patties Recipe Is Crispy, Cheesy, And Oh-So-Easy
When I need a quick, budget-friendly meal without sacrificing flavor, these tuna patties save the day. I particularly love them in the summer when I want a lighter meal, but here’s why they’re definitely worth making year round:
- Crispy on the outside, soft on the inside – You’re going to love the texture! The outside is crisp and golden, while the inside is nice and tender.
- Healthy ingredients – You won’t find any flour or breadcrumbs in my tuna patty recipe! I use parmesan cheese as binder instead, which I actually think is more delicious and gets extra crispy. Plus, these are gluten-free and packed with protein.
- Easy and budget friendly – Tuna patties are perfect for stretching your grocery budget, and you can get dinner on the table in less than 20 minutes on your busiest weeknights. A money saver and a time saver!
- Versatile – I serve these for family dinners, quick lunches, and meal prep.
Just think of my tuna patty recipe as a combination of tuna salad and salmon patties, ready to enjoy anytime. Whip up a batch with me!
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.
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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.
- Flake the tuna. Drain the cans well, then flake with a fork in a large bowl.
- Combine the ingredients. Add the whisked eggs, parmesan cheese, mayonnaise, Dijon mustard, fresh parsley, lemon zest, garlic powder, salt, and pepper. Mix gently.
- 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.
- 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.
My Recipe Tips
- Mix the ingredients gently. You want them incorporated well, but don’t want the mixture to be complete mush. I use a folding motion to keep some distinct tuna pieces in there.
- The patties will be a bit wet and fragile when forming. This is how they should be! Once they are cooked, they hold their shape and are a lot firmer.
- Adjust the temperature if needed. The amount of time to cook the fried tuna patties will vary depending on their thickness and the pan you use. I aim for 1/2 inch thickness (2.5 to 3 inches in diameter), and I like a cast iron skillet for nice browning (but make sure to use enough oil to prevent sticking). Lower the heat if they brown too much before they feel firm.
- Don’t flip the patties too soon. They will stick and fall apart if you do. Let them cook undisturbed until they have a nice golden brown crust on the bottom.
- Avoid crowding the pan. If your pan isn’t very big, you may need to fry the patties in 2 batches to ensure they cook evenly and make them easier to flip.
- Want to bake or air fry these tuna patties? You can, but they don’t get crispy at all in the oven and only a little in the air fryer. I recommend 10-15 minutes in the oven or 5-8 minutes in the air fryer.
Tuna Patties
By
My tuna patties recipe is crispy on the outside, soft inside, and so easy to make. It's a quick, tasty, and affordable lunch or dinner!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Add the tuna to a large bowl and flake with a fork.
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Add the whisked eggs, parmesan cheese, mayonnaise, Dijon mustard, fresh parsley, lemon zest, garlic powder, sea salt and black pepper. Mix gently until combined.
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Divide the mixture into 8 portions and form into patties (approximately 1/4 cup mixture each, mine were 64 grams each). Make them 1/2 inch thick, which turns out to be about 2.5 to 3 inches in diameter.
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In a large skillet, heat the olive oil over medium heat. Cook the tuna patties for 3-4 minutes per side, until golden brown and crispy. Reduce the heat if you find they are browning too fast. If they don't all fit in the pan easily, cook them in 2 batches to avoid overcrowding.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 tuna patties
- Tips: Check out my recipe tips above to help you get the right texture in your tuna patties, flip them easily, alternatives for the oven or air fryer, and more.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. I like to crumble them over a fresh Mediterranean salad for a protein boost.
- Meal prep: You can form the patties 1-2 days in advance and keep them in the fridge until ready to cook. I keep them in a glass container with parchment paper between them to prevent sticking.
- Reheat: For the best texture, reheat the tuna patties in a skillet with a little oil, until they’re crispy again.
- Freeze: After cooling, freeze the patties on a parchment-lined baking sheet until solid. Then, transfer to a zip lock bag or container and keep in the freezer for up to 3 months.
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Tuna Patties
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:
62 Comments
Kim
0These were very good…I didn’t measure very well, though, and mine were a little too “creamy” so they were hard to hold together, but the flavor was wonderful.
Maya | Wholesome Yum
0I’m glad you liked them, Kim! Next time if you notice they are too creamy, you can refrigerate the mixture for about an hour and it will firm up to stay together better. (I do this for my chicken fritters.) Hope this helps!
Wendy
0I thought these were really good. I love the lemon zest, it just brought so much fresh flavor to the patties. I also made sriracha mayo as we eat that with a lot meals like your salmon patties. I also made your zucchini fries. Just delish! Thx as always for all of your great recipes.
Maya | Wholesome Yum
0Thank you, Wendy! Love the combo with sriracha mayo and zucchini fries. Yum!
Aster
0Such a light and easy meal. The kids loved them and were gone fast. I have a recipe similar like this but the the parmesan and lemon zest was new for me and tasted great as a variation.I paired it with some soup and salad.
Maya | Wholesome Yum
0So glad you liked these tuna patties, Aster! Yes, I think the parm and lemon zest add a lot of flavor to these. Enjoy!
Primrose Bohne
0Should have gone with my gut instinct and use breadcrumbs or something starchy to bind this. Definitely a disaster, did not hold at all and got a mushy mess!
Maya | Wholesome Yum
0Hi Primrose, Sorry to hear you had issues with these. It’s normal for the mixture to be a little wet when forming the patties, but they should hold together as long as you fry them for long enough before flipping. Did you review my tips above? That might help for next time.
Patti Barnes
0The ingredients in the recipe above call for 2 eggs; however, I do not see when to add them in the instructions. I imagine it would be to mix in with the tuna.
Maya | Wholesome Yum
0Sorry about that, Patti! I just updated the recipe card to clarify. Yes, you mix them with the rest of the ingredients before forming the patties.
Matthew Murray
0Great! I did this one for years. Very similar ingredients. Mustard & Saltines. I’d love for you to do a dumpling recipe, or a link to it if you already did. Multi-purpose Dumplings. Mom always made Pork & Dumplings with sauerkraut & potatoes. I can make everything, but when it comes to the homemade dumplings…. “Forget about it”. I’d like a recipe for it, but, ‘keto’ friendly, or just ‘low carb’. Thanks. Matt
Maya | Wholesome Yum
0Thank you for sharing, Matthew! I don’t have a dumpling recipe yet, but will add it to my list.
Andi
0The mix of solid white albacore and chunk light tuna created a perfect texture. Adding eggs, parmesan cheese, and mayonnaise made the patties hold together wonderfully. I fried them in olive oil until golden brown, and they were absolutely delicious. My family loved them, and they were gone in no time. This will definitely become a regular in our meal rotation!
Scott Tolbert
0I am interested in trying your Tuna patties recipe. Your recipe calls for eggs in the ingredients, but not referenced in the instructions. My guess would be adding the eggs with the rest of the ingredients in step 2. Or perhaps brushing the patties prior to cooking. Please clarify.
Maya | Wholesome Yum
0Hi Scott, Sorry about that! Yes, you add the eggs with the other ingredients in step 2. I fixed it on the recipe card.
Tiffany Cody
0Can I use blended cottege cheese instead of mayo?
Maya | Wholesome Yum
0Hi Tiffany, That might work, but I haven’t done this. Please let me know how it goes if you try it.
Claudine
0Hi, Can this be made in the air fryer?
Maya | Wholesome Yum
0Hi Claudine, I’ve only made these on the stovetop, but you probably can use your air fryer. I would try it at 350 degrees F and check on them after 5 minutes. Please let me know how it goes if you try!