Tuna Patties: Easy 30-Minute Recipe

Name: Easy 30-Minute Tuna Patties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 5-ounce cans tuna in water; 2 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 2 teaspoons fresh garlic (minced); 2 eggs (large, lightly beaten); 1/2 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1/2 cup fresh parsley (chopped, or cilantro); 4 tablespoons olive oil (extra-virgin, for frying)

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These flavorful tuna patties are made without fillers. Cooked in olive oil, they are crispy, delicious, and ready in 30 minutes.

Three tuna patties are served on a white plate, garnished with parsley.

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 mayo and Dijon - those add flavor and creaminess - and lots of parsley or cilantro to brighten their flavor and add freshness.

Ingredients

The full list of ingredients and exact measurements are listed in the recipe card below. 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.
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.
Chopped scallions are a lovely addition - you can 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 are listed in the recipe card below.

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.

Featured Comment

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
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Recipe Tip

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.

Recipe FAQs

Will tuna cakes hold their shape without breadcrumbs?

Yes! 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.

Why do my tuna patties fall apart?

Perhaps your tuna wasn't well-drained, causing the mixture to be too wet. Or maybe you had relatively large chunks of tuna in the mixture.

It's also 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.

What can I add to tuna to make it taste better?

I like adding something creamy, such as mayo or sour cream, a flavorful ingredient like Dijon mustard, and aromatics/herbs like garlic and cilantro.

Can I keep the leftovers?

Yes. 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!