Crispy Tuna Patties
These Crispy Tuna Patties are made with canned tuna, breadcrumbs, mayonnaise, egg, onion and fresh parsley, then pan-fried until beautifully golden and crispy. They're quick, inexpensive and perfect for an easy lunch or weeknight dinner.
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.
Video
Recipe Tips
Drain that tuna REALLY well.
Excess liquid is one of the biggest reasons tuna patties become soft or fall apart.
After draining the cans, press out as much liquid as possible before adding the tuna to your mixing bowl.
I would also let the formed patties rest for about 10 minutes before frying. This gives the breadcrumbs time to absorb some of the moisture and helps the patties hold together.
And once they're in the skillet, don't keep moving them around. Give that first side a full 3 to 4 minutes to develop a crust before trying to flip.
