Description
These tuna patties offer a crispy, golden exterior and a tender, savory interior. They are a pantry-friendly and budget-conscious option, perfect for quick lunches, casual dinners, or as sliders. The recipe is flexible and can be pan-fried, baked, or air-fried.
Ingredients
Scale
- 2 cans tuna, 5 oz/142 g each, drained very well (about 10 oz total)
- 1/2 cup (60 g) panko breadcrumbs
- 1/4 cup (60 g) mayonnaise
- 1 large egg
- 2 tbsp finely chopped green onion
- 2 tbsp finely chopped celery
- 2 tbsp chopped fresh parsley
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2–3 tbsp olive oil or neutral oil, for frying
- Lemon wedges, for serving (optional)
Instructions
- Drain tuna thoroughly, pressing out excess liquid. Add to a mixing bowl and flake with a fork.
- Add mayonnaise, egg, green onion, celery, parsley, Dijon, lemon juice and zest, Worcestershire, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
- Fold in the panko breadcrumbs until evenly moistened. Scoop about 1/4 cup of mixture per patty, then press into 1/2-inch-thick rounds. Chill the patties in the fridge for 10 minutes to help them hold together.
- Heat 1.5 tbsp oil in a 12-inch skillet over medium heat. Add half the patties and cook for 3–4 minutes per side until deep golden and heated through. Repeat with remaining oil and patties.
- For oven baking: Preheat to 425°F (220°C). Place patties on a lightly oiled, parchment-lined sheet. Bake 12–15 minutes, flipping at 8 minutes, until golden.
- For air frying: Preheat to 400°F (205°C). Mist basket and patties with oil. Air fry 7–9 minutes, flipping at 5 minutes, until crisp and heated through.
Notes
- Cook seafood to a safe minimum internal temperature of 145°F (63°C).
- For extra crunch, preheat the pan fully and avoid overcrowding.
- Adjust breadcrumbs if the mixture is too wet (add more) or too dry (add mayo or lemon juice).
- Variations include Mediterranean (add capers, olives, oregano) and Spicy Sriracha (add sriracha, jalapeño).
- For Gluten-Free tuna patties, use certified GF panko or almond flour and chill for 15 minutes.
- Store cooled patties in an airtight container for 3-4 days in the refrigerator or freeze for up to 2-3 months.
- Reheat leftovers thoroughly to 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-Frying, Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty