These Crispy Tuna Patties are one of those recipes that prove you don't need a long ingredient list or an expensive cut of meat to make something seriously good.
I'm taking two cans of tuna and turning them into golden brown patties that are crispy on the outside while staying moist and tender in the middle.
I start by draining the tuna really well. That's important because too much liquid can make the patties difficult to shape and cause them to fall apart in the skillet. Then I mix the tuna with breadcrumbs, mayonnaise, egg, finely chopped onion, parsley and a simple combination of salt and black pepper.
The mayonnaise adds moisture and richness, while the egg and breadcrumbs help bind everything together. I also like what the fresh onion does here. It gives you little bites of onion throughout the patties and adds another layer of flavor without overpowering the tuna.
Once everything is combined, I shape the mixture into thick patties and let them sit for a few minutes before frying.
Then it's into a hot skillet with just enough oil to crisp up the outside.
And that's where these really come together.
You get that dark golden crust on both sides, but when you break one open, the center is still soft, moist and packed with tuna.
This is also the kind of recipe you can make when you look in the refrigerator and think you don't have anything for dinner. A couple cans of tuna and a handful of pantry staples can become an entire meal in less than 30 minutes.
Serve them with a salad, vegetables, rice, potatoes, or put one on a toasted bun and turn it into a tuna burger.
Simple ingredients, quick preparation and plenty of flavor..
Why You'll Love This Recipe
There are a few reasons I think this recipe is going to surprise people.
First, it's inexpensive. Canned tuna is the star, and most of the remaining ingredients are probably already in your kitchen.
Second, it's fast. You can have these mixed, shaped and cooked in about 20 to 25 minutes.
Then there's the texture. The outside develops a beautiful golden crust in the skillet while the mayonnaise helps keep the inside moist and tender.
They're also extremely versatile. Eat them by themselves, serve them with vegetables, put them over a salad, add a dipping sauce, or make a sandwich out of them.
And most importantly, they don't taste like somebody just opened a can of tuna. Once you add the onion, parsley and seasonings and get that crust on the outside, you have something completely different.
Recipe Variations
Spicy Tuna Patties: Add ½ teaspoon cayenne, Cajun seasoning, hot sauce or finely diced jalapeño.
Old Bay Tuna Patties: Add 1 to 2 teaspoons Old Bay seasoning for a seafood-cake flavor.
Cheesy Tuna Patties: Add ½ cup shredded cheddar or pepper jack.
Lemon Herb Tuna Patties: Add 1 teaspoon lemon zest and a tablespoon of fresh lemon juice.
Garlic Parmesan Tuna Patties: Add 2 minced garlic cloves and ¼ cup grated Parmesan.
Cajun Tuna Patties: Replace the salt and pepper with your favorite Cajun or Creole seasoning.
Tuna Melt Patties: Top the cooked patties with cheddar cheese, cover the skillet and let the cheese melt.
Panko Tuna Patties: Use panko breadcrumbs for additional texture, or lightly coat the outside of each formed patty with panko before frying.
Crispy Tuna Patties
Ingredients
- 2 5-ounce cans tuna, drained very well and flaked
- ½ cup breadcrumbs
- ⅓ cup mayonnaise
- 1 large egg beaten
- ¼ cup finely chopped onion
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil plus more if needed for frying
Instructions
- Drain two 5-ounce cans of tuna thoroughly. Press out as much excess liquid as possible, then add the tuna to a medium mixing bowl and break it apart with a fork.
- Add: ½ cup breadcrumbs, ⅓ cup mayonnaise, 1 beaten egg, ¼ cup finely chopped onion, 1 tablespoon chopped parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until everything is evenly combined. Don't overwork the mixture. You still want some texture from the tuna.
- Scoop up some of the mixture and press it together. It should be moist but hold its shape easily. If it's too wet, add breadcrumbs 1 tablespoon at a time. If it's too dry, add a little more mayonnaise.
- Divide the mixture into 4 equal portions. Shape each portion into a patty approximately ½-inch thick. Press firmly enough for the patties to hold together without packing them excessively tight.
- Place the patties on a plate and allow them to rest for about 10 minutes. You can also refrigerate them for 15 to 20 minutes if your mixture feels particularly soft.
- Heat 2 tablespoons vegetable oil in a large skillet over medium to medium-high heat. You want the oil hot before adding the patties, but it shouldn't be smoking.
- Carefully place the patties into the skillet, leaving space between each one. Cook undisturbed for 3 to 4 minutes. Once the bottom is deeply golden brown and releases easily from the pan, carefully flip.
- Cook the second side for another 3 to 4 minutes, or until golden brown and heated through.
- Transfer the cooked tuna patties to a paper towel-lined plate or wire rack. Serve immediately while the exterior is hot and crispy.
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