Tuna Patties

Ingredients

You'll only need a few simple ingredients to make these tuna patties. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Canned tuna: I typically use water-packed Skipjack tuna. I tried tuna canned in oil once, and it worked, so that's an option, too. Whether canned in water or oil, it needs to be well drained.

Mayonnaise: I prefer mayonnaise made with avocado oil.

Dijon mustard: This traditional French mustard is creamier and thicker than yellow mustard.

Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although in my experience, freshly minced tastes better.

Eggs: I use large eggs in almost all of my recipes, this one included.

Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.

Chopped parsley: If you don't have fresh parsley, use cilantro instead. I like the peppery flavor it adds.

Olive oil for frying: I love cooking with this delicious oil. Extra-virgin is best.

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 that I tried and liked.

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.

Tuna Patties Instructions

The detailed instructions are listed in the recipe card below. Here's an overview of the steps for making this recipe:

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 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 a warm oven while you fry the second batch. Serve immediately.

Recipe FAQs

Will tuna cakes hold their shape without breadcrumbs?

Yes! Breadcrumbs are not necessary. 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.

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 ensure it is 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.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days or freeze them in freezer bags for up to three months. Reheat them in the microwave, covered, at 50% power. They are surprisingly good when eaten cold, straight out of the fridge!