These flavorful tuna patties are made without fillers. Cooked in olive oil, they are crispy, delicious, and ready in 30 minutes.
These tuna patties are perfect on those nights when you don't feel like cooking an elaborate meal. They are easy, affordable, and tasty. They are also substantial and filling. The secret ingredients are mayonnaise and Dijon - those add flavor and creaminess - and lots of parsley or cilantro to brighten their flavor and add freshness.
Ingredients
The complete list of ingredients and exact measurements can be found in the recipe card. Here are my comments on some of the ingredients.
- Canned tuna: I typically use water-packed Skipjack tuna. Oil-packed is fine to use. Whether canned in water or oil, it needs to be well-drained and flaked.
- Mayonnaise: I prefer mayonnaise made with avocado oil.
- Minced garlic: Mince it yourself or use the stuff that comes in a jar. Both work, but freshly minced tastes better.
- Chopped parsley: You can use cilantro instead. I like the peppery flavor it adds.
- Olive oil: Used for frying the patties.
Variations
- If you're like my husband and enjoy spicy food, add a teaspoon of hot pepper sauce or a pinch of cayenne pepper.
- Cooking these patties in butter is very tasty! Ghee is another delicious option.
- Use just ¼ cup of parsley and add ¼ cup of finely chopped scallions.
- If you don't have fresh parsley or cilantro, use 1 teaspoon of dried parsley or ½ teaspoon of ground coriander.
- Instead of two teaspoons of minced fresh garlic, you can use ½ to 1 teaspoon of garlic powder. It's not as good as fresh garlic, but it's an acceptable substitute.
Instructions
Here's an overview of the steps for making this recipe. The detailed instructions and step-by-step photos are included in the recipe card.
Drain the tuna well. Place it in a medium bowl and flake it with a fork. Mix in the mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.
Heat the olive oil in a large nonstick skillet over medium heat. Using a 4-tablespoon scoop, transfer four mounds of the tuna mixture to the hot oil. Gently flatten the mounds with the back of a fork.
Cook the patties until golden brown, about 3 minutes per side. Keep the cooked patties in a warm oven while you fry the second batch. Serve immediately.
I was surprised that these tuna patties turned out so well without adding any type of flour. I did not have fresh parsley, so I used dried parsley as well as dried chives. The four tablespoons of olive oil is key to making this recipe work since it is too wet to make patties. Just drop ¼ cup and follow the instructions. I might have to try this with crabmeat eventually.
Lori Calton
Read more comments
I was surprised that these tuna patties turned out so well without adding any type of flour. I did not have fresh parsley, so I used dried parsley as well as dried chives. The four tablespoons of olive oil is key to making this recipe work since it is too wet to make patties. Just drop ¼ cup and follow the instructions. I might have to try this with crabmeat eventually. Recipe Tips
- You will use 4 tablespoons of oil for frying, but the tuna cakes will only absorb about half that amount. I use the extra oil because it promotes even browning. I tried cooking the patties in less oil, and they weren't as good, so I highly recommend using 4 tablespoons of oil.
- Breadcrumbs are unnecessary. The patties hold together just fine without them. In fact, you don't even need to add almond flour to the mixture. Just make sure the tuna is well-drained. However, different canned tuna products can have different textures. If you mix the ingredients and the mixture seems very liquid, add 2-4 tablespoons of breadcrumbs (regular or gluten-free) or almond flour.
- Large chunks of tuna in the mixture could cause the patties to fall apart. Please flake the tuna well.
- It's important to cook these patties in a nonstick skillet and make sure it's truly nonstick. These pans tend to become quite sticky after a year.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days or freeze them in freezer bags for up to three months. Reheat them, covered, in the microwave at 50% power. They are surprisingly good when eaten cold, straight out of the fridge!
Serving Suggestions
I like to top these tuna cakes with a creamy topping like tartar sauce, sriracha mayo, or sour cream dip and serve them with one of these salads:
Recipe Card
Easy 30-Minute Tuna Patties
Video
Ingredients
- 2 5-ounce cans tuna in water - I use skipjack tuna
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh garlic - minced
- 2 eggs - large, lightly beaten
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ cup fresh parsley - chopped, or cilantro
- 4 tablespoons olive oil - extra-virgin, for frying
Instructions
- Preheat the oven to the "keep warm" setting (170°F).
- Drain the tuna thoroughly. It needs to be very dry, as shown in the photo. If too much moisture remains, the patties will fall apart. Place the drained tuna in a medium bowl and flake it with a fork. Make sure no big chunks of tuna remain. It needs to be well-flaked.
- Mix in the mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Using a 4-tablespoon scoop or measuring cup, transfer four mounds of the tuna mixture to the hot oil.
- Gently flatten the mounds with the back of a fork.
- Cook the patties until golden brown, about 3 minutes per side. Keep the cooked patties in the warm oven while you fry the second batch.
- Serve immediately.
Notes
- You will use 4 tablespoons of oil for frying, but the tuna patties will only absorb about half that amount. The nutrition info reflects that.
- Different canned tuna products can have different textures. It's important to drain the tuna so that it's visibly dry - place it on paper towels to drain if needed. If, despite your efforts, you mix the ingredients and the mixture seems very liquid, add 2-4 tablespoons of breadcrumbs (regular or gluten-free) or (for a low-carb, grain-free version) almond flour.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the cooled leftovers in freezer bags.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Debbie Doggett says
This was delicious and easy with the bonus of being low carb. I made a dipping sauce with plain Greek yogurt, fresh cucumber and chopped spicy dill pickles. I think I’d like to try it with canned salmon for salmon cakes sometime. Thank you for sharing such a great recipe.
Vered DeLeeuw says
You're very welcome, Debbie! That dipping sauce sounds amazing.
Traci says
These are delish!! I had some leftover grilled onions (about 3TBs) that I added, other than that followed recipe exact.
Very Good and easy.
Vered DeLeeuw says
I'm so glad you enjoyed these patties, Traci! Thank you for the review and for sharing your delicious tweak.
Angie Kulis says
These are fantastic! Delicious, although I did add a bit of green onions to amp up the flavour.
Was wondering, instead of frying, if there is a baked option?
Vered DeLeeuw says
Hi Angie,
I'm glad you liked these patties!
You can use the baking instructions in this salmon cakes recipe (under "Variations").
Barbara says
Pleasantly surprised! A little hard to flip the first time but turned out crispy in the end.
Vered DeLeeuw says
Wonderful, Barbara! I'm glad you liked these patties. Thanks for the review.
Sandy says
I usually use a crab cake box mix for tuna cakes but didn’t have one on hand so tried this. Will never buy a box mix again. This is fabulous! Made as directed…
Vered DeLeeuw says
Yay! I'm so glad this was a success, Sandy. Thank you for taking the time to write a review.
Jill Verna says
Excellent! I added some Old Bay and Dill Weed. Definitely the chopped green onions. I easily divided the recipe in half to just make 2 cakes for my husband and I
Vered DeLeeuw says
Wonderful, Jill! I'm glad you enjoyed this recipe. Thank you for the review.