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A stack of crispy golden-brown Tuna Patties on a white plate, served with a fresh parsley garnish and a lemon wedge.

Tuna Patties

Rebecca Blumer
These tuna patties come together quickly, featuring a satisfyingly crisp panko exterior and a moist, flaky interior. Packed with savory Parmesan, bright lemon, and herbs, they are ready in under 20 minutes for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dinner, Lunch
Cuisine American
Servings 5 patties
Calories 360 kcal

Equipment

  • Large Skillet
  • Spatula
  • Mixing Bowl

Ingredients
 

Tuna Patty Mixture

  • 1 5 oz can tuna in water, drained very well
  • 1 12 oz can tuna in water, drained very well
  • 1/4 cup panko plus an additional 2 tbsp
  • 1/2 cup Parmesan
  • 1/2 cup chopped red onions
  • 3 tsp minced garlic
  • 2 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/4 tsp dried dill
  • 1/8 tsp crushed red pepper
  • 1/2 tsp celery seeds
  • 2 tsp pepper
  • 1 1/4 tsp salt
  • 3 tbsp mayonnaise
  • 2 tsp lemon zest
  • 3 tsp lemon juice
  • 3 eggs, lightly beaten

For Frying

  • 1/4-1/2 cups panko
  • 6 tbsp vegetable oil add more as needed

Instructions
 

  • Place all of the tuna patty mixture ingredients in a mixing bowl and stir until everything is evenly combined. The mixture should feel moist but not wet, and it should hold its shape when pressed together.
  • Scoop the mixture with a 1/4 measuring cup and shape it into patties. Keeping the patties a similar size helps them cook at the same pace.
  • Spread 1/4 cup of the panko for frying in a shallow dish, then lightly coat both sides of each patty, adding more panko if needed. A thin coating is enough to help the outside turn crisp and evenly golden.
  • Heat 3 tbsp of vegetable oil in a large skillet over medium high heat, adding more oil as needed for the second batch. When the patties hit the pan, you should hear a gentle sizzle rather than a harsh splatter.
  • Cook about 4 to 5 patties at a time and flatten them with a spatula to about 1/8 inch thick once they are in the skillet. Do not crowd the pan, or the patties will steam and lose some of their crust.
  • Fry for about 3 to 4 minutes per side, then turn carefully and cook the other side until golden brown. Wait for a deep golden brown color, not just pale yellow, before flipping.
  • Transfer the cooked patties to paper towel and repeat with the remaining oil and patties. They should come out crisp at the edges and still feel tender in the center.
  • Let the patties cool for a few minutes before serving. This short rest helps them firm up slightly so they hold together better on the plate.

Notes

Drain thoroughly: This is the most important step. Extra liquid makes the mixture loose and fragile. Press out as much moisture as you can before mixing.
Chill for stability: If your mixture feels soft, refrigerate the formed patties for 30 minutes before frying. This helps them firm up and makes flipping much easier.
Storage: Store cooled patties in an airtight container in the refrigerator. Placing a paper towel between layers can help absorb condensation.
Reheating: For the best texture, reheat patties in a skillet, air fryer, or oven until warmed through. The microwave will make the coating soft.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Keyword canned tuna recipe, tuna cakes, Tuna Patties