Hungry for a quick, healthy dinner that doesn’t skimp on flavor? You’ve come to the right place! Tuna patties are the ultimate weeknight lifesaver—packed with protein, endlessly versatile, and ready in minutes. Whether you’re craving something crispy, zesty, or packed with veggies, we’ve rounded up 20 delicious recipes to inspire your next meal. Let’s dive in and find your new favorite!
Classic Tuna Patties with Fresh Herbs
Sometimes you need a quick, satisfying meal that feels homemade without hours in the kitchen. Simple to prepare with pantry staples, these tuna patties come together with fresh herbs for a bright, flavorful twist on a classic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained
– 1 large egg, lightly beaten
– 1/2 cup plain breadcrumbs
– 1/4 cup mayonnaise
– 2 tablespoons finely chopped fresh parsley
– 1 tablespoon finely chopped fresh dill
– 1 tablespoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork.
2. Add the lightly beaten egg, breadcrumbs, mayonnaise, parsley, dill, Dijon mustard, garlic powder, and black pepper to the bowl.
3. Mix all ingredients together with a fork or your hands until just combined, being careful not to overwork the mixture.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing gently to hold its form.
5. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the hot skillet, leaving space between them.
7. Cook the patties for 4-5 minutes on the first side, until a deep golden-brown crust forms.
8. Using a thin spatula, gently flip each patty.
9. Cook for an additional 4-5 minutes on the second side until golden-brown and heated through.
10. Transfer the cooked patties to a paper towel-lined plate to drain briefly.
Mouthwatering and crisp on the outside with a tender, flaky interior, these patties offer a savory blend of tuna and herbs. For a creative twist, serve them on toasted brioche buns with a swipe of tartar sauce and crisp lettuce, or alongside a simple lemon-dressed green salad.
Spicy Jalapeño Tuna Patties
Bursting with bold flavors and a satisfying kick, these Spicy Jalapeño Tuna Patties are a quick, protein-packed dinner solution that’s both budget-friendly and incredibly easy to make. By combining simple pantry staples with fresh jalapeño, you can create a crispy, golden patty that’s perfect for a weeknight meal or a fun appetizer. Let’s walk through each step together to ensure your patties turn out perfectly every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans tuna in water, drained
– 1 large egg
– 1/4 cup plain breadcrumbs
– 1/4 cup mayonnaise
– 1 jalapeño pepper, finely diced (seeds removed for milder heat)
– 1/4 cup finely diced red onion
– 1 tablespoon fresh lime juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions
1. In a medium mixing bowl, combine the drained tuna, egg, breadcrumbs, mayonnaise, diced jalapeño, diced red onion, lime juice, garlic powder, salt, and black pepper.
2. Mix all ingredients thoroughly with a fork until well combined and the mixture holds together when pressed.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, about 3 inches in diameter.
4. Place the formed patties on a plate and refrigerate for 10 minutes to help them firm up and prevent breaking during cooking.
5. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully add the patties to the skillet, leaving space between them to allow for even browning.
7. Cook the patties for 4-5 minutes on the first side, until golden brown and crispy.
8. Gently flip each patty using a spatula and cook for an additional 4-5 minutes on the second side until golden brown and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Enjoy these patties hot, where the exterior offers a delightful crunch that gives way to a moist, flaky interior infused with zesty lime and a gradual jalapeño heat. For a creative twist, serve them on toasted buns with avocado slices and a drizzle of sriracha mayo, or crumble them over a fresh salad for a protein boost.
Cheesy Tuna and Corn Patties
Often, we crave something comforting yet quick to prepare—these Cheesy Tuna and Corn Patties fit the bill perfectly, combining pantry staples into a crispy, golden delight that’s both satisfying and easy to make. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans tuna, drained
– 1 cup corn kernels, drained
– 1 cup shredded cheddar cheese
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/4 cup mayonnaise
– 1/4 cup finely chopped onion
– 1 tablespoon vegetable oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil for frying
Instructions
1. In a large bowl, combine 2 (5-ounce) cans tuna, drained, 1 cup corn kernels, drained, 1 cup shredded cheddar cheese, 1/2 cup all-purpose flour, 2 large eggs, 1/4 cup mayonnaise, 1/4 cup finely chopped onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Mix all ingredients thoroughly with a fork until well combined and the mixture holds together when pressed.
3. Shape the mixture into 8 equal-sized patties, about 1/2-inch thick, using your hands; tip: lightly wet your hands to prevent sticking.
4. Heat 1/4 cup vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
5. Carefully place the patties in the hot oil, leaving space between them to avoid crowding.
6. Fry the patties for 3-4 minutes per side, or until golden brown and crispy; tip: resist flipping too early to ensure a firm crust forms.
7. Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
8. Serve the patties immediately while hot; tip: for extra crispiness, keep them in a single layer on the plate.
Keenly golden and crunchy on the outside, these patties offer a tender, cheesy interior with bursts of sweet corn and savory tuna. Their rich flavor pairs wonderfully with a dollop of sour cream or a squeeze of lemon, or try tucking them into buns for a quick sandwich twist.
Lemon Dill Tuna Cakes
Finally, let’s make a quick, satisfying meal that’s perfect for busy weeknights—these Lemon Dill Tuna Cakes are a light, flavorful twist on classic patties, combining pantry staples with fresh herbs for a dish that’s both easy and impressive. Follow along step-by-step, and you’ll have a delicious dinner ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans tuna, drained
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 2 tablespoons fresh dill, chopped
– 1 tablespoon lemon zest
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. In a medium bowl, combine the drained tuna, panko breadcrumbs, mayonnaise, beaten egg, chopped dill, lemon zest, lemon juice, salt, and black pepper.
2. Mix all ingredients gently with a fork until just combined, being careful not to overwork the mixture to keep the cakes tender.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty with your hands.
4. Place the patties on a plate and refrigerate for 10 minutes to help them hold their shape during cooking.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Add the patties to the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the edges.
7. Flip the patties carefully using a spatula to prevent breaking, and cook the other side for another 4-5 minutes until fully heated through.
8. Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil.
Keep in mind that these cakes have a crisp exterior with a moist, flaky interior, thanks to the lemon and dill brightening up the tuna. Serve them over a bed of greens with a dollop of tartar sauce or alongside roasted vegetables for a complete meal that’s sure to please.
Garlic Parmesan Tuna Patties
For a quick, protein-packed dinner that feels gourmet without the fuss, these Garlic Parmesan Tuna Patties are your answer. They come together with pantry staples for a crispy, savory meal in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained
– 1 large egg, lightly beaten
– 1/2 cup Italian-style breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons mayonnaise
– 2 cloves garlic, minced
– 2 tablespoons fresh parsley, finely chopped
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 4 hamburger buns, optional for serving
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork.
2. Add the beaten egg, breadcrumbs, Parmesan cheese, mayonnaise, minced garlic, chopped parsley, and black pepper to the bowl.
3. Mix all ingredients with a fork or your hands until just combined; avoid overmixing to keep the patties tender.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, about 3 inches in diameter.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to ensure even browning.
7. Cook the patties for 4-5 minutes on the first side, until a deep golden-brown crust forms.
8. Gently flip each patty with a spatula and cook for another 4-5 minutes on the second side until golden-brown and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil briefly.
10. Serve immediately on hamburger buns if desired.
Here, the patties boast a crispy exterior with a moist, flaky interior, thanks to the mayonnaise and Parmesan. Their garlicky, savory flavor pairs wonderfully with a simple side salad or tucked into lettuce wraps for a low-carb option.
Asian-Inspired Ginger Tuna Patties
Zesty yet comforting, these Asian-inspired ginger tuna patties bring restaurant-quality flavor to your weeknight dinner table with minimal fuss. They combine pantry staples with fresh ingredients for a satisfying meal that’s both light and protein-packed. Let’s walk through the process step by step to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained
– 1 large egg, beaten
– 1/2 cup panko breadcrumbs
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 2 green onions, finely chopped
– 1 tablespoon vegetable oil
– 1/4 cup mayonnaise
– 1 tablespoon sriracha sauce
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork until no large chunks remain.
2. Add the beaten egg, panko breadcrumbs, low-sodium soy sauce, grated fresh ginger, minced garlic, and finely chopped green onions to the bowl.
3. Gently mix all ingredients together with your hands or a spoon until just combined, being careful not to overwork the mixture to keep the patties tender.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, pressing firmly so they hold together during cooking.
5. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them, and cook for 4-5 minutes until the bottoms are golden brown and crisp.
7. Flip the patties using a spatula and cook for another 4-5 minutes until the second side is golden brown and the internal temperature reaches 145°F on an instant-read thermometer.
8. While the patties cook, whisk together the mayonnaise and sriracha sauce in a small bowl to create a spicy dipping sauce.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil for 1 minute.
10. Serve the patties immediately with the spicy sauce on the side.
Vibrant and aromatic, these patties boast a crisp exterior that gives way to a moist, flaky interior infused with ginger and garlic. The spicy mayo adds a creamy kick that balances the savory notes beautifully—try serving them over a bed of crisp lettuce with pickled vegetables for a refreshing twist, or tuck them into brioche buns with extra green onions for a hearty sandwich.
Mediterranean-Style Tuna Herb Patties
Diving into Mediterranean flavors doesn’t require a passport—just a can of tuna and a few fresh herbs. These patties are a quick, healthy weeknight solution that transforms simple pantry staples into a vibrant meal. Let’s walk through the process together, step by step, so you can master this dish with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained
– 1 large egg
– 1/2 cup plain breadcrumbs
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork until no large chunks remain.
2. Add the egg, breadcrumbs, red onion, parsley, dill, lemon juice, garlic powder, salt, and pepper to the bowl with the tuna.
3. Use your hands to mix all ingredients until just combined, being careful not to overwork the mixture, which can make the patties tough.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty, pressing firmly so they hold together.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to allow for even browning.
7. Cook the patties for 4-5 minutes on the first side, until a deep golden-brown crust forms.
8. Gently flip each patty with a spatula and cook for another 4-5 minutes on the second side until browned and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil briefly.
10. Let the patties rest for 2 minutes before serving to allow the flavors to settle and the texture to firm up slightly.
Golden and crisp on the outside with a tender, herb-flecked interior, these patties offer a delightful contrast in textures. Their bright lemon and dill notes pair perfectly with a simple tzatziki sauce or atop a bed of leafy greens for a light meal. Try crumbling one over a Greek salad for an extra protein boost that elevates the entire dish.
Avocado Lime Tuna Patties
Bursting with fresh flavors and simple to prepare, these Avocado Lime Tuna Patties are a quick, healthy meal solution perfect for busy weeknights. By combining pantry staples with vibrant ingredients, you’ll create a satisfying dish that’s both light and protein-packed, ideal for a summer lunch or a light dinner. Let’s walk through the process step-by-step to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained
– 1 ripe avocado, mashed
– 1/4 cup plain breadcrumbs
– 1 large egg, beaten
– 2 tablespoons fresh lime juice
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh cilantro
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. In a large mixing bowl, combine the drained tuna, mashed avocado, breadcrumbs, beaten egg, lime juice, red onion, cilantro, garlic powder, salt, and black pepper.
2. Mix all ingredients thoroughly with a fork until well incorporated and the mixture holds together when pressed.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, about 3 inches in diameter.
4. Place the formed patties on a plate and refrigerate for 10 minutes to help them firm up and prevent crumbling during cooking.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully add the patties to the skillet, leaving space between them to allow for even browning.
7. Cook the patties for 4-5 minutes on the first side until golden brown and crispy.
8. Gently flip each patty using a spatula and cook for an additional 4-5 minutes on the second side until golden brown and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Perfectly crisp on the outside with a tender, moist interior, these patties offer a delightful contrast in textures. The creamy avocado and zesty lime brighten the mild tuna flavor, making them a refreshing alternative to traditional burgers. For a creative twist, serve them on toasted whole-grain buns with sliced tomato and a dollop of Greek yogurt, or atop a bed of mixed greens for a low-carb option.
Zucchini Tuna Patties with Basil
Sometimes you need a quick, healthy meal that doesn’t skimp on flavor, and these zucchini tuna patties with fresh basil deliver just that. Simple to prepare with pantry staples, they’re perfect for a light lunch or a satisfying weeknight dinner, offering a delightful mix of tender zucchini, savory tuna, and aromatic basil in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 medium zucchinis, grated
– 2 (5-ounce) cans tuna, drained
– 1/4 cup fresh basil, chopped
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture, which helps prevent soggy patties.
2. In a large mixing bowl, combine the squeezed zucchini, drained tuna, chopped basil, breadcrumbs, egg, salt, and black pepper.
3. Mix the ingredients thoroughly with your hands or a spoon until well incorporated.
4. Form the mixture into 8 equal-sized patties, about 1/2-inch thick, pressing gently to hold their shape.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to allow for even cooking.
7. Cook the patties for 4-5 minutes on the first side until golden brown and crisp.
8. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until golden brown and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
10. Serve the patties immediately while warm. Crispy on the outside and moist inside, these patties boast a savory tuna flavor brightened by fresh basil. Try them atop a green salad, in a whole-wheat bun for a sandwich, or with a dollop of lemon aioli for extra zest.
Rosemary and Caper Tuna Patties
Diving into a simple yet flavorful weeknight dinner, these Rosemary and Caper Tuna Patties combine pantry staples with fresh herbs for a satisfying meal. They come together quickly with minimal prep, making them ideal for busy evenings when you want something homemade without the fuss. Follow these steps to create crispy, herb-infused patties that are sure to become a regular in your rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans tuna, drained
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tablespoons capers, drained and chopped
– 1 tablespoon fresh rosemary, finely chopped
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. In a medium bowl, combine 2 (5-ounce) cans tuna, drained, 1/2 cup breadcrumbs, 1 large egg, 2 tablespoons capers, drained and chopped, 1 tablespoon fresh rosemary, finely chopped, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, and 1/4 teaspoon black pepper.
2. Mix all ingredients gently with a fork until just combined, being careful not to overwork the mixture to keep the patties tender.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty with your hands.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the edges, flipping once halfway through.
6. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil, which helps maintain their crisp texture.
7. Let the patties rest for 2 minutes before serving to allow the flavors to meld and the interior to set properly.
Creating these patties yields a delightful contrast of textures, with a crispy exterior giving way to a moist, flaky interior infused with the briny pop of capers and aromatic rosemary. Consider serving them on toasted buns with a dollop of extra Dijon mustard or alongside a simple green salad for a light, complete meal that’s both comforting and elegant.
Sun-Dried Tomato and Spinach Tuna Patties
Crafting a satisfying, protein-packed meal doesn’t have to be complicated, and these Sun-Dried Tomato and Spinach Tuna Patties are the perfect proof. Combining pantry staples with fresh greens, they come together quickly for a flavorful weeknight dinner that’s both wholesome and delicious. Let’s walk through the simple process step-by-step.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained
– 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
– 1 cup fresh spinach, finely chopped
– 1/4 cup plain breadcrumbs
– 1 large egg, lightly beaten
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork.
2. Add the chopped sun-dried tomatoes, chopped spinach, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, garlic powder, and black pepper to the bowl.
3. Mix all ingredients together with your hands or a spoon until just combined, being careful not to overwork the mixture.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty, pressing firmly so they hold together.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to allow for even browning.
7. Cook the patties for 4-5 minutes on the first side, until a deep golden-brown crust forms.
8. Gently flip each patty with a spatula and cook for another 4-5 minutes on the second side until browned and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil briefly.
10. Serve immediately while warm.
Sun-dried tomatoes lend a sweet, concentrated tang that beautifully cuts through the savory tuna, while the spinach adds a subtle freshness and vibrant color. These patties have a crisp exterior with a moist, tender interior that holds together perfectly. For a creative twist, try serving them on toasted brioche buns with a smear of garlic aioli or crumbled over a bed of mixed greens for a hearty salad.
Curry Spiced Tuna Patties
Facing a busy weeknight but craving something flavorful and homemade? These Curry Spiced Tuna Patties are your answer—a simple, protein-packed meal that comes together quickly with pantry staples, offering a warm, aromatic twist on a classic. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans tuna, drained
– 1 large egg
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 2 tablespoons finely chopped red onion
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
Instructions
1. In a medium bowl, combine the drained tuna, egg, panko breadcrumbs, mayonnaise, red onion, curry powder, cumin, and salt.
2. Mix thoroughly with a fork until all ingredients are evenly distributed and the mixture holds together when pressed.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty with your hands.
4. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet, leaving space between them to prevent steaming.
6. Cook for 4-5 minutes on the first side until golden brown and crisp.
7. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until browned and heated through.
8. Transfer the patties to a paper towel-lined plate to drain any excess oil.
Lovely golden and aromatic, these patties boast a tender interior with a satisfyingly crisp crust from the panko. The curry and cumin meld beautifully with the tuna for a subtly spicy, earthy flavor. Serve them on toasted buns with lettuce and a dollop of yogurt, or alongside a fresh cucumber salad for a light, complete meal.
Sweet Potato and Tuna Cakes
Kicking off a simple yet satisfying meal, these Sweet Potato and Tuna Cakes combine pantry staples into a crispy, protein-packed patty that’s perfect for a quick dinner or make-ahead lunch. Let’s walk through each step together to ensure your cakes hold their shape and develop a golden crust. You’ll find this method straightforward, even if you’re new to cooking from scratch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups mashed sweet potato
– 2 (5-ounce) cans tuna, drained
– 1/2 cup breadcrumbs
– 1 large egg, beaten
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potato, drained tuna, breadcrumbs, beaten egg, olive oil, salt, and black pepper until evenly mixed.
3. Tip: If the mixture feels too wet to hold together, add an extra tablespoon of breadcrumbs to absorb excess moisture.
4. Divide the mixture into 8 equal portions and shape each into a 1/2-inch-thick patty with your hands.
5. Place the patties on the prepared baking sheet and refrigerate for 10 minutes to firm up, which helps prevent crumbling during cooking.
6. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
7. Carefully add the patties to the skillet, cooking in batches if needed to avoid overcrowding.
8. Cook each patty for 3-4 minutes per side, or until deeply golden brown and crispy on the edges.
9. Tip: Resist the urge to flip the patties too early; let them develop a crust to ensure they don’t stick to the pan.
10. Transfer the cooked patties to the oven and bake for 5 minutes to heat through completely.
11. Tip: For an extra crunch, you can broil the patties for the last minute, watching closely to avoid burning.
12. Remove from the oven and let cool on the baking sheet for 2 minutes before serving.
Combining the natural sweetness of sweet potato with the savory depth of tuna, these cakes offer a tender interior beneath a satisfyingly crisp exterior. Serve them warm atop a bed of greens with a dollop of Greek yogurt or tucked into whole-grain buns for a hearty sandwich—either way, they’re versatile enough to suit any meal occasion.
Coconut Crusted Tuna Patties
Zesty yet simple, these Coconut Crusted Tuna Patties bring a tropical twist to a weeknight staple, combining flaky tuna with a sweet, crunchy coating for a quick meal that feels special. Follow along step-by-step to master this easy recipe, perfect for beginners looking to expand their cooking skills.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans tuna, drained
– 1 large egg
– 1/4 cup breadcrumbs
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded coconut
– 2 tablespoons vegetable oil
Instructions
1. In a medium bowl, combine the drained tuna, egg, breadcrumbs, mayonnaise, Dijon mustard, salt, and black pepper.
2. Mix the ingredients thoroughly with a fork until well blended and the mixture holds together.
3. Divide the tuna mixture into 4 equal portions and shape each into a 1/2-inch thick patty with your hands.
4. Place the shredded coconut on a small plate and press each patty firmly into the coconut to coat both sides evenly.
5. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the coated patties in the skillet, leaving space between them to prevent steaming.
7. Cook the patties for 4-5 minutes on the first side until the coconut turns golden brown and crispy.
8. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until golden brown and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Now, these patties offer a delightful contrast of textures, with a crispy coconut exterior giving way to a moist, savory tuna center. Naturally, they pair wonderfully with a side of mango salsa or a squeeze of lime for a bright, fresh finish that elevates the dish beyond the ordinary.
Tuna Quinoa Patties with Lemon Aioli
Now, let’s dive into a simple yet satisfying recipe perfect for a quick weeknight dinner or meal prep. These tuna quinoa patties are packed with protein and flavor, topped with a zesty lemon aioli that brightens every bite. Follow along step-by-step to create this wholesome dish with ease.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (5 oz) cans tuna, drained
– 1 cup cooked quinoa
– 1 large egg
– 1/4 cup breadcrumbs
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1/2 cup mayonnaise
– 1 tbsp lemon juice
– 1 tsp lemon zest
– 1/4 tsp salt
Instructions
1. In a large bowl, combine the drained tuna, cooked quinoa, egg, breadcrumbs, 2 tbsp mayonnaise, Dijon mustard, garlic powder, and black pepper.
2. Mix the ingredients thoroughly with a fork until well combined and the mixture holds together when pressed.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, pressing firmly to prevent crumbling during cooking.
4. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the edges.
6. While the patties cook, prepare the lemon aioli by whisking together 1/2 cup mayonnaise, lemon juice, lemon zest, and salt in a small bowl until smooth.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
8. Serve the patties immediately, topped with the lemon aioli.
These patties offer a delightful contrast of crispy exteriors and tender, flaky interiors, with the lemon aioli adding a tangy creaminess that complements the savory tuna. Try serving them on a bed of mixed greens or tucked into whole-grain buns for a hearty sandwich, and enjoy the burst of fresh flavor in every bite.
Smoky Chipotle Tuna Patties
Gently patting together a few pantry staples can transform into a satisfying meal that’s packed with smoky heat and flaky texture. These Smoky Chipotle Tuna Patties come together quickly for a weeknight dinner that feels special, yet is simple enough for any home cook to master. Let’s walk through each step methodically to ensure your patties are perfectly crisp outside and tender inside.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans tuna in water, drained
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg, beaten
– 2 tablespoons finely chopped red onion
– 1 tablespoon chopped fresh cilantro
– 1 tablespoon adobo sauce from canned chipotle peppers
– 1 teaspoon lime juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 2 tablespoons olive oil
Instructions
1. In a medium bowl, combine the drained tuna, panko breadcrumbs, mayonnaise, beaten egg, red onion, cilantro, adobo sauce, lime juice, garlic powder, and salt.
2. Use a fork to mix all ingredients thoroughly until evenly distributed, breaking up any large tuna chunks for a uniform texture.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty with your hands, pressing firmly so they hold together.
4. Heat the olive oil in a large nonstick skillet over medium heat until shimmering, about 2 minutes.
5. Carefully place the patties in the skillet and cook for 4-5 minutes until the bottoms are golden brown and crisp.
6. Flip the patties using a spatula and cook for another 4-5 minutes until the second side is golden brown and the internal temperature reaches 145°F.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil for 1 minute.
These patties boast a delightful contrast between the crispy exterior and moist, flaky interior, with the chipotle adding a smoky depth that’s not overly spicy. Serve them on toasted buns with avocado slices for a hearty sandwich, or alongside a crisp salad for a lighter meal.
Red Pepper and Lemon Tuna Cakes
These red pepper and lemon tuna cakes are a simple, satisfying meal that comes together quickly with pantry staples. They’re perfect for a busy weeknight when you want something flavorful without a lot of fuss. Today, I’ll walk you through each step to ensure your cakes are crispy on the outside and tender within.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained
– 1/2 cup finely diced red bell pepper
– 1/4 cup plain breadcrumbs
– 1 large egg, lightly beaten
– 2 tablespoons mayonnaise
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork.
2. Add the diced red bell pepper, breadcrumbs, beaten egg, mayonnaise, lemon juice, garlic powder, salt, and black pepper to the bowl.
3. Gently mix all ingredients until just combined, being careful not to overwork the mixture, which can make the cakes dense.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty with your hands.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to allow for even browning.
7. Cook the patties for 4-5 minutes on the first side, until a deep golden-brown crust forms.
8. Using a thin spatula, gently flip each patty and cook for an additional 4-5 minutes on the second side until golden-brown and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil for a crispier texture.
10. Let the patties rest for 2 minutes before serving to allow them to set.
Vibrant with lemon and sweet pepper, these cakes offer a delightful contrast between the crispy exterior and moist, flaky interior. Serve them on a bed of mixed greens with a dollop of tartar sauce, or tuck them into toasted buns with lettuce and tomato for a quick sandwich.
Sesame and Scallion Tuna Patties
Kickstart your weeknight dinner with these Sesame and Scallion Tuna Patties, a quick and flavorful dish that transforms simple canned tuna into a satisfying meal. Keep your pantry staples handy, as this recipe comes together in under 30 minutes, perfect for busy evenings when you crave something homemade yet effortless. Follow these methodical steps to ensure your patties are perfectly crisp on the outside and tender within.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans tuna, drained
– 1/4 cup mayonnaise
– 1/4 cup panko breadcrumbs
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 large egg, beaten
– 3 scallions, finely chopped
– 2 tbsp sesame seeds
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
Instructions
1. In a large bowl, combine the drained tuna, mayonnaise, panko breadcrumbs, soy sauce, sesame oil, beaten egg, chopped scallions, sesame seeds, and black pepper.
2. Mix all ingredients thoroughly with a fork until well incorporated and the mixture holds together when pressed.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty with your hands, pressing firmly to prevent crumbling during cooking.
4. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet, leaving space between them to allow for even browning.
6. Cook the patties for 4-5 minutes on the first side until golden brown and crisp, using a spatula to check doneness without flipping too early.
7. Flip the patties gently with a spatula and cook for an additional 4-5 minutes on the second side until browned and heated through.
8. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil for a crispier texture.
9. Serve the patties immediately while hot. Optionally, these patties pair wonderfully with a side of steamed rice or tucked into buns with lettuce and a drizzle of sriracha mayo for a creative twist. Their savory flavor, enhanced by sesame and scallions, offers a delightful crunch outside with a moist, flaky interior that’s sure to become a weeknight favorite.
Conclusion
Delicious and nutritious, these 20 tuna patty recipes prove healthy eating can be easy and exciting! Whether you’re meal prepping or cooking for the family, there’s a perfect patty here for you. Give them a try, share your favorites in the comments below, and don’t forget to pin this article on Pinterest to save these tasty ideas for later!
