Open a can of tuna, and the briny aroma is sure to whet your appetite. While canned tuna is nutritious, it can sometimes lack excitement. With just a few supermarket staples, you can transform plain tuna into scrumptious, protein-packed easy tuna patties that everyone will love.
These crispy golden patties are made by combining tender chunks of tuna with grated onion, breadcrumbs, eggs, parsley, garlic powder, salt, and pepper. Preparation takes only minutes. Simply drain and flake the tuna into a mixing bowl. Add the grated onion to infuse its sweetness into the mix. Crack in one or two eggs for richness and binding, then toss in breadcrumbs to absorb moisture and add crispness when fried. Finally, season with garlic powder, salt, pepper, and chopped parsley for a flavorful boost.
Mix everything by hand until well combined, ensuring the ingredients come together. Shape the mixture into round patties about an inch thick. The texture should be moist yet hold together, with flecks of tuna, onions, and breadcrumbs. Heat olive oil in a skillet and fry the patties for 2-3 minutes on each side until they are golden brown and crunchy on the outside while remaining moist inside. The aroma of olive oil mingling with the cooking onions and tuna will fill your kitchen.
Serve these delicious tuna patties between sesame buns or slider rolls, or plate them over fresh greens for a satisfying salad. No matter how you serve them, these easy tuna patties will make canned tuna the star of your meal!
Tips for the Best Tuna Patties
What type of tuna works best?
For these patties, use tuna packed in oil or water; both work well. Oil-packed tuna offers more flavor, while water-packed is lower in calories. Avoid flavored tuna, as it can clash with the seasoning.
Can I freeze uncooked patties?
Absolutely! Prepare the patties in advance and place them on a parchment-lined baking sheet. Freeze until solid, then transfer them to a resealable bag. When you’re ready to cook, fry the frozen patties for 1-2 minutes longer on each side without thawing.
How can I achieve crispy patties?
To ensure crispiness, dry the tuna completely before mixing and squeeze out any moisture when forming the patties. Avoid pressing down with a spatula while frying to allow a crust to develop.
How can I make these patties family-friendly?
Kids love fun shapes! Use cookie cutters to shape the mixture into rounds or fish shapes. Serve with dipping sauces like tartar or barbecue for extra appeal.
What’s the healthiest way to serve tuna patties?
For a balanced meal, serve these protein-packed patties on a fresh salad with crisp greens and vegetables. The healthy fats from tuna and fiber from the veggies create a nutritious dish. They are also delicious in whole grain buns.
Can I prepare and cook the patties ahead of time?
Yes! Form the patties up to 24 hours in advance and refrigerate them on a parchment-lined plate. Reheat them baked or pan-fried until hot. For convenient breakfasts, individually wrap cooled, cooked patties and freeze them for up to 3 months.
What should I do if my patties fall apart?
No worries if it happens! Ensure you drain the tuna well and firmly pack the patties to help them hold their shape. Quickly dab any crumbles with a paper towel. If necessary, beat an egg white and gently fold it in to act as an edible “glue” for binding.
Ingredients
- 2 cans of unseasoned water-packed tuna (5 ounces or 142 grams each), thoroughly drained
- 1 large egg to bind the mixture
- 1/2 cup (60 grams) panko breadcrumbs for a crispy texture
- 1 tablespoon (14 grams) mayonnaise for added moisture
- 2 tablespoons (20 grams) thinly sliced green onions for a fresh flavor
- 1/4 teaspoon garlic powder to enhance the savory taste
- 1/4 teaspoon onion powder for depth of flavor
- 1/4 teaspoon paprika for a hint of smokiness
- 1/8 teaspoon black pepper to season
- 1 tablespoon olive oil for frying
Instructions
- Open and Drain the Tuna: Begin by opening two 5-ounce cans of unseasoned water-packed tuna. To ensure optimal texture, drain the tuna thoroughly using a fine mesh colander. This method allows excess liquid to escape, preventing your patties from becoming soggy. Press down with the back of a spoon to remove any remaining moisture.
- Prepare the Egg Mixture: In a separate small bowl, crack one large egg and whisk lightly with a fork until blended. This egg acts as a binder, helping the tuna patties maintain their shape while remaining tender.
- Combine the Dry Ingredients: In the bowl with the drained tuna, add 1/2 cup (60 grams) of panko breadcrumbs, 2 tablespoons of thinly sliced green onion, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of paprika, and 1/8 teaspoon of black pepper. These savory spices enhance the flavor profile of your tuna patties.
- Mix the Ingredients: Using a rubber spatula, gently fold the ingredients together, ensuring that the breadcrumbs and seasonings are evenly distributed throughout the tuna. For a thorough mix, you can use your clean hands to ensure the consistency is right.
- Shape the Patties: Form the mixture into four equal-sized patties, compacting them tightly between your palms. Place the shaped patties on a plate lined with parchment paper to prevent sticking.
- Cook the Patties: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Carefully add the patties to the skillet and fry them untouched for 2-3 minutes per side, allowing them to develop a golden-brown crust. Avoid moving or pressing down on the patties initially, as this helps achieve a crispy texture.
- Drain and Serve: Once cooked, transfer the tuna patties to a paper towel-lined plate to drain any excess grease. Allow them to cool briefly before serving to avoid burning your mouth.
Notes
- Make sure the tuna is dried well so the patties hold together.
- Use stale breadcrumbs rather than fresh for added crispness.
- Adding an egg keeps the patties moist and binds the ingredients.
- Form patties firmly and evenly for perfect pan frying.
- Don’t press down with the spatula while cooking so they brown properly.
- Try serving with tangy mayo or spicy Sriracha for dipping!
