Quick and easy baked tuna patties are made without breadcrumbs. Ready in just 30 minutes, they make the perfect weeknight dinner!
These tasty patties are excellent as a quick and easy weeknight dinner. They are very tasty on their own, even better with a dollop of tartar sauce.
I don’t generally object to frying, but I find baking much easier – it’s a hands-off cooking method, unlike frying. So the fact that these tasty patties are baked rather than fried is another big plus as far as I’m concerned.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty tuna patties. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Olive oil spray: I use it to grease the pan and also to lightly spray the patties before I bake them. I adore olive oil and use it often. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Water-packed canned tuna: I prefer to use water-packed tuna in this recipe because oil-packed tuna is often packed in soybean oil, which I’m not a fan of. But if you find olive-oil packed tuna, you can certainly use that.
Eggs: I use large eggs in most of my recipes, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the tuna patties could end up too salty.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. You can also use garlic powder instead of fresh minced garlic. If using garlic powder, I suggest using 1 teaspoon.
Dijon mustard: It’s creamier and less vinegary than yellow mustard. I highly recommend it in this recipe.
Parsley: This is one ingredient that many people ask me if they can omit since they don’t always have it on hand. Yes, you can omit it. But it does add a nice flavor as well as color to the patties.
Almond flour: I use blanched finely ground almond flour.
How to make baked tuna patties
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Mix together the tuna, eggs, kosher salt, black pepper, garlic, mustard, parsley, and almond flour.
Scoop out mounds of the mixture and place them on a greased, parchment-lined baking sheet. Gently flatten the mounds and spray them with olive oil.
Bake the patties for about 20 minutes in a 400 degrees F oven, turning them midway through baking and spraying them with more olive oil.
How to serve baked tuna patties
What about leftovers?
You can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave on 50% power, or enjoy them cold. They are good either way. Sometimes I grab a leftover patty straight from the fridge and eat it for a quick snack. It’s surprisingly good!
More tasty tuna recipes
This keto tuna casserole is a favorite of my husband. He likes to scoop it out with fresh-cut veggies. And if you have some tuna that you would like to use but are feeling too lazy to cook, you should definitely try this delicious tuna salad.
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Baked Tuna Patties
- Olive oil spray
- 3 (5-oz) cans tuna in water, well-drained, flaked with a fork
- 2 large eggs, lightly beaten
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- ½ cup chopped parsley
- 1/4 cup almond flour
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper (not foil) and lightly spray it with olive oil.
- In a large bowl, mix together the tuna, eggs, kosher salt, black pepper, garlic, mustard, parsley, and almond flour.
- Using a 4-tablespoon scoop, place eight mounds of the mixture on the prepared baking sheet. Use your hands or the back of a spoon to flatten each to a ½-inch thick patty.
- Spray the tuna patties with olive oil. Bake 10 minutes.
- Remove from oven, flip, spray again and bake 10 more minutes, until golden-brown. Serve immediately.