Golden tuna patties with lemon wedges and a simple dipping sauce.
These Tuna Patties are crispy on the outside, tender in the middle, and so easy. They’re made with pantry staples, which makes them perfect for busy weeknights. A squeeze of lemon keeps the flavor fresh, not fishy. Serve them with a simple salad and you’ve got a cozy, satisfying meal.
When you need a quick dinner that doesn’t break the budget, Tuna Patties are a lifesaver.
They cook fast in a skillet and come out golden and crunchy — better than any freezer version.
Tuna Patties are also great for meal prep because they reheat well and make easy sandwiches.
Why You’ll Love This Tuna Patties
- Budget-friendly: Uses pantry ingredients you likely already have.
- Fast weeknight dinner: Ready in about 20 minutes.
- Crispy outside: Pan-fry gives the best texture.
- Family-friendly: Mild flavor with lemony brightness.
- Great leftovers: Perfect for lunch bowls or sandwiches.
Ingredients for the Best Tuna Patties
For the patties
- Canned tuna (2 cans, drained well) – the base; draining prevents soggy patties.
- Eggs (2) – binds everything together.
- Breadcrumbs (1/2–3/4 cup) – helps hold shape and adds crispiness; use panko for extra crunch.
- Mayo (2 tablespoons) – adds moisture; Greek-style yogurt works too.
- Dijon mustard (1 teaspoon) – adds a little zip; optional.
- Onion (2 tablespoons, finely chopped) – savory flavor; swap with green onions.
- Parsley (2 tablespoons, chopped) – freshness; optional.
- Salt + black pepper – to taste.
- Lemon wedges – bright finish.
How to Make Tuna Patties
- 1. Mix. In a bowl, combine tuna, eggs, breadcrumbs, mayo, mustard, onion, parsley, salt, and pepper until it holds together.
- 2. Shape. Form into 6–8 patties and press gently so they’re even thickness.
- 3. Chill briefly (optional). If the mixture feels soft, chill 10 minutes so patties hold shape better.
- 4. Pan-fry. Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden and crisp.
- 5. Serve. Drain briefly on a paper towel and serve with lemon wedges.
Tips for Perfect Tuna Patties
- Drain tuna very well: Extra liquid makes patties fall apart.
- Don’t flip too soon: Let the first side get crisp before turning.
- Keep heat medium: Too hot browns outside before middle warms.
- If mixture is loose: Add 1–2 more tablespoons breadcrumbs.
Variations & Substitutions
- Spicy: Add a pinch of cayenne or hot sauce to the mix.
- Herb swap: Use dill instead of parsley.
- Gluten-free: Use gluten-free breadcrumbs.
- Sandwich idea: Serve on buns with lettuce and a lemony mayo.
Make-Ahead & Freezing
Fridge: 3–4 days in an airtight container. Reheat in a skillet over medium-low or bake at 375°F until hot to keep them crisp. Freeze cooked patties up to 2 months; thaw overnight and re-crisp in the oven.
Serving Suggestions
- With a side salad
- With roasted potatoes
- As a sandwich or wrap
- With coleslaw
Reader Review
Made this on a busy night and it turned out perfect — so flavorful and easy. We’re adding it to our regular rotation!
Tuna Patties Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6–8 patties
Category: Dinner
Method: Pan-Fry / Skillet
Cuisine: American
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