Delicious tuna patties are the ultimate weeknight lifesaver! Whether you’re craving a quick dinner, a protein-packed lunch, or just some wholesome comfort food, these versatile recipes have you covered. From classic favorites to creative twists, get ready to discover 24 mouthwatering ways to turn simple ingredients into tasty meals your whole family will love. Let’s dive in and find your new go-to recipe!
Classic Tuna Patties with Lemon Herb Sauce
Vividly golden and satisfyingly crisp, these tuna patties deliver a comforting meal that comes together in minutes. You’ll love how the bright lemon herb sauce cuts through the richness, making each bite perfectly balanced. It’s a weeknight dinner hero that feels both nostalgic and fresh.
Ingredients
– 2 (5-ounce) cans of oil-packed albacore tuna, thoroughly drained
– 1/2 cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup finely minced yellow onion
– 2 tablespoons chopped fresh dill
– 1 teaspoon Dijon mustard
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 3 tablespoons clarified butter
– 1/2 cup Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon lemon zest
– 1 garlic clove, minced
Instructions
1. In a medium mixing bowl, combine the drained albacore tuna, panko breadcrumbs, lightly beaten pasture-raised eggs, minced yellow onion, chopped fresh dill, Dijon mustard, fine sea salt, and freshly ground black pepper.
2. Gently fold the mixture until just combined, being careful not to overwork it to maintain a tender texture.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
4. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet and cook for 4 minutes, until the bottoms are deeply golden brown.
6. Flip the patties using a spatula and cook for an additional 4 minutes, until the second side is crisp and the internal temperature reaches 145°F.
7. While the patties cook, whisk together the Greek yogurt, freshly squeezed lemon juice, extra-virgin olive oil, lemon zest, and minced garlic in a small bowl to create the sauce.
8. Transfer the cooked patties to a paper towel-lined plate to drain any excess butter for a crispier finish.
9. Serve the patties immediately with a generous drizzle of the lemon herb sauce.
The patties boast a crisp exterior that gives way to a moist, flaky interior, while the sauce adds a tangy, herbal brightness. For a creative twist, try serving them on a bed of peppery arugula with a side of roasted cherry tomatoes.
Spicy Sriracha Tuna Patties
Tired of boring canned tuna? These spicy sriracha tuna patties will wake up your taste buds! They’re perfect for a quick lunch or easy dinner when you need something satisfying.
Ingredients
– 2 (5-ounce) cans wild-caught albacore tuna in water, thoroughly drained
– 1/2 cup panko breadcrumbs
– 1/4 cup finely diced yellow onion
– 2 tablespoons sriracha sauce
– 1 tablespoon mayonnaise
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon freshly squeezed lime juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
Instructions
1. In a medium mixing bowl, combine the drained tuna, panko breadcrumbs, diced yellow onion, sriracha sauce, mayonnaise, lightly beaten egg, lime juice, kosher salt, and black pepper.
2. Gently fold the mixture with a rubber spatula until all ingredients are evenly incorporated, being careful not to overmix.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
4. Pro tip: Chill the formed patties in the refrigerator for 15 minutes to help them hold their shape during cooking.
5. Heat clarified butter in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, ensuring they don’t touch each other.
7. Cook for 4-5 minutes until the bottoms develop a deep golden-brown crust.
8. Expert tip: Resist the urge to press down on the patties—this keeps them moist and tender inside.
9. Flip the patties using a thin spatula and cook for another 4-5 minutes until the second side is equally golden-brown.
10. Chef’s secret: For extra crispiness, add another tablespoon of clarified butter to the skillet before flipping.
11. Transfer the cooked patties to a wire rack set over a baking sheet to prevent sogginess.
12. Let rest for 3 minutes before serving to allow the proteins to relax.
Expect a delightful contrast between the crispy exterior and the moist, flaky interior. The sriracha provides a gradual heat that builds with each bite, while the lime juice cuts through the richness beautifully. Serve them on toasted brioche buns with crisp lettuce or atop a bed of mixed greens for a lighter option.
Cheesy Tuna and Corn Patties
Sometimes you just need a quick, comforting meal that hits all the right notes. These cheesy tuna and corn patties are perfect for those busy weeknights when you want something satisfying without a lot of fuss. You’ll love how the flavors come together in every crispy, golden bite.
Ingredients
– 2 (5-ounce) cans oil-packed tuna, drained and flaked
– 1 cup sweet corn kernels, drained if canned or blanched if fresh
– 1/2 cup sharp cheddar cheese, finely grated
– 1/4 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons whole milk
– 1/4 cup finely diced yellow onion
– 2 tablespoons fresh parsley, minced
– 1 teaspoon Dijon mustard
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
– 3 tablespoons clarified butter, for frying
– 2 tablespoons neutral oil (such as grapeseed), for frying
Instructions
1. In a large mixing bowl, combine the flaked tuna, corn kernels, grated cheddar, flour, panko, beaten eggs, milk, diced onion, minced parsley, Dijon mustard, smoked paprika, black pepper, and kosher salt.
2. Gently fold the mixture with a spatula until all ingredients are evenly incorporated, being careful not to overmix to maintain a light texture.
3. Cover the bowl with plastic wrap and refrigerate the mixture for 15 minutes to allow the breadcrumbs to hydrate and the flavors to meld.
4. Heat the clarified butter and neutral oil in a large skillet over medium heat until shimmering, about 350°F.
5. Using a 1/4-cup measure, portion the chilled mixture and form into 8 equal patties, about 3/4-inch thick.
6. Carefully place 4 patties into the hot skillet, ensuring they do not touch to allow for even browning.
7. Fry the patties for 3-4 minutes per side, or until deeply golden brown and crisp on both edges.
8. Transfer the cooked patties to a wire rack set over a baking sheet to drain excess oil and maintain crispness.
9. Repeat the frying process with the remaining patties, adding more clarified butter and oil if needed to maintain a thin layer in the skillet.
10. Let the patties rest for 2 minutes on the wire rack before serving to allow the interior to set fully.
Zesty and satisfying, these patties boast a crispy exterior that gives way to a moist, flaky interior with pops of sweet corn and sharp cheddar. Serve them atop a bed of peppery arugula with a dollop of lemon-dill aioli for a bright contrast, or tuck them into soft brioche buns with crisp lettuce and tomato slices for a delightful sandwich twist.
Crispy Asian-Style Tuna Patties
Hey, you know those days when you want something crispy and satisfying but don’t want to spend hours in the kitchen? These Asian-style tuna patties are your answer—they come together fast and deliver big flavor.
Ingredients
– 2 (5-ounce) cans of wild-caught albacore tuna in olive oil, drained
– 1/4 cup panko breadcrumbs
– 2 tablespoons finely minced scallions
– 1 tablespoon tamari sauce
– 1 teaspoon toasted sesame oil
– 1 pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter
– 1/4 cup neutral oil (such as grapeseed oil)
Instructions
1. In a medium mixing bowl, combine the drained wild-caught albacore tuna, panko breadcrumbs, minced scallions, tamari sauce, toasted sesame oil, and lightly beaten pasture-raised egg.
2. Gently fold the mixture with a spatula until just combined, being careful not to overwork it to maintain a tender texture.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty.
4. Heat the clarified butter and neutral oil in a large skillet over medium-high heat until shimmering, about 350°F.
5. Carefully place the patties in the skillet, ensuring they are not overcrowded to allow for even browning.
6. Cook for 3-4 minutes per side, or until deeply golden brown and crispy on the edges.
7. Use a thin spatula to flip the patties gently to prevent breaking.
8. Transfer the cooked patties to a wire rack set over a baking sheet to drain any excess oil and keep them crisp.
9. Let rest for 2 minutes before serving to allow the flavors to meld.
Each bite offers a delightful crunch on the outside with a moist, savory interior, thanks to the tamari and sesame notes. Try serving them over a bed of quick-pickled vegetables or tucked into lettuce cups for a fresh, low-carb twist—they’re versatile enough for lunch or a light dinner.
Mediterranean Quinoa Tuna Patties
Busy weeknights call for something quick, healthy, and delicious. You’ll love these Mediterranean quinoa tuna patties—they’re packed with flavor and come together in no time. Perfect for a light dinner or meal prep!
Ingredients
– 1 cup cooked quinoa, cooled
– 2 (5-ounce) cans wild-caught tuna in olive oil, drained
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh dill
– 1 tablespoon capers, rinsed and chopped
– 1 teaspoon lemon zest
– 1/2 cup panko breadcrumbs
– 2 tablespoons extra-virgin olive oil
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the cooked quinoa, drained tuna, lightly beaten eggs, finely chopped red onion, chopped fresh dill, chopped capers, and lemon zest.
2. Add the panko breadcrumbs, fine sea salt, and freshly ground black pepper to the bowl.
3. Gently mix all ingredients until just combined, being careful not to overwork the mixture to keep the patties tender.
4. Divide the mixture into 6 equal portions and shape each into a 3/4-inch thick patty.
5. Heat the extra-virgin olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to ensure even browning.
7. Cook for 4-5 minutes per side, or until golden brown and crisp, flipping only once to maintain structure.
8. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
9. Let rest for 2 minutes before serving to allow the flavors to meld.
Crispy on the outside and moist inside, these patties boast a bright, herbaceous flavor with a briny kick from the capers. Serve them atop a bed of mixed greens with a lemon-dill yogurt sauce, or tuck them into whole-grain pitas with sliced cucumbers and tomatoes for a satisfying lunch.
Gluten-Free Sweet Potato Tuna Patties
Fancy a quick, healthy meal that doesn’t skimp on flavor? These gluten-free sweet potato tuna patties are your new go-to. They’re packed with protein and come together in no time.
Ingredients
– 2 medium sweet potatoes, peeled and grated (about 2 cups)
– 2 (5-ounce) cans wild-caught albacore tuna in olive oil, drained
– 1/4 cup finely diced yellow onion
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons gluten-free oat flour
– 1 tablespoon fresh dill, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons avocado oil
Instructions
1. Place the grated sweet potatoes in a clean kitchen towel and wring firmly to remove excess moisture—this prevents soggy patties.
2. In a large mixing bowl, combine the sweet potatoes, drained tuna, diced onion, beaten eggs, oat flour, dill, smoked paprika, sea salt, and black pepper.
3. Mix gently with your hands until the ingredients are evenly distributed, being careful not to overwork the mixture.
4. Divide the mixture into 6 equal portions and shape each into a 1/2-inch thick patty.
5. Heat the avocado oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to ensure even browning.
7. Cook for 4–5 minutes per side, or until golden brown and crisp on the edges.
8. Transfer the patties to a paper towel-lined plate to drain any excess oil.
9. Check the internal temperature with an instant-read thermometer; it should register 165°F for food safety.
Crispy on the outside and tender within, these patties boast a sweet-savory balance with a hint of smokiness. Serve them atop a bed of mixed greens with a lemon-dill yogurt sauce, or tuck them into gluten-free buns for a satisfying sandwich.
Herbed Broccoli and Tuna Patties
Unbelievably easy and packed with flavor, these herbed broccoli and tuna patties come together in no time. You’ll love how the fresh herbs brighten up the canned tuna, while the broccoli adds a satisfying crunch. Perfect for a quick lunch or light dinner that feels fancy without the fuss.
Ingredients
– 2 cups finely chopped fresh broccoli florets
– 2 (5-ounce) cans oil-packed tuna, drained
– 1/2 cup panko breadcrumbs
– 1/4 cup finely minced fresh parsley
– 2 tablespoons finely minced fresh dill
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons Dijon mustard
– 1 teaspoon freshly grated lemon zest
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 3 tablespoons clarified butter
– 1/4 cup grapeseed oil
Instructions
1. Steam the broccoli florets over boiling water for 3 minutes until bright green and tender-crisp.
2. Immediately transfer the steamed broccoli to an ice bath to halt the cooking process and preserve its vibrant color.
3. Drain the broccoli thoroughly and pat dry with paper towels to remove excess moisture.
4. In a large mixing bowl, combine the drained tuna, panko breadcrumbs, parsley, dill, eggs, Dijon mustard, lemon zest, salt, and pepper.
5. Gently fold in the dried broccoli until evenly distributed throughout the mixture.
6. Divide the mixture into 8 equal portions and shape each into a 1/2-inch thick patty.
7. Chill the formed patties in the refrigerator for 15 minutes to help them hold their shape during cooking.
8. Heat the clarified butter and grapeseed oil in a large skillet over medium heat until shimmering but not smoking.
9. Carefully place 4 patties in the skillet, ensuring they don’t touch to allow for proper browning.
10. Cook for 4-5 minutes until a golden-brown crust forms on the bottom.
11. Flip the patties using a thin spatula to maintain their structural integrity.
12. Cook for another 4-5 minutes until the second side develops an equally golden crust.
13. Transfer the cooked patties to a wire rack set over a baking sheet to prevent sogginess.
14. Repeat the cooking process with the remaining patties, adding more clarified butter if needed.
15. Serve immediately while the exteriors remain crisp.
Remarkably crisp on the outside yet tender within, these patties offer a delightful textural contrast. The fresh herbs and lemon zest provide a bright, aromatic quality that complements the rich tuna beautifully. For a creative twist, serve them on toasted brioche buns with a dollop of lemon aioli or alongside a simple arugula salad dressed with lemon vinaigrette.
Keto-Friendly Zucchini Tuna Patties
Did you know you can turn that extra zucchini into something amazing? These keto-friendly tuna patties are perfect for a quick lunch or light dinner. They’re packed with flavor and come together in no time.
Ingredients
– 2 medium zucchinis, grated and excess moisture squeezed out
– 2 (5-ounce) cans wild-caught tuna in olive oil, drained
– 1/4 cup almond flour
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup finely grated Parmesan cheese
– 2 tablespoons fresh dill, minced
– 1 teaspoon garlic powder
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
– 1 tablespoon avocado oil
Instructions
1. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. In a large mixing bowl, combine drained tuna, squeezed zucchini, almond flour, beaten eggs, Parmesan, dill, garlic powder, salt, and pepper.
3. Mix thoroughly until all ingredients are evenly distributed.
4. Form the mixture into 8 equal-sized patties, about 1/2-inch thick.
5. Heat clarified butter and avocado oil in a large skillet over medium heat until shimmering.
6. Carefully place patties in the skillet, leaving space between them.
7. Cook for 4-5 minutes until golden brown and crisp on the bottom.
8. Flip patties using a thin spatula and cook for another 4-5 minutes until golden brown on the second side.
9. Transfer cooked patties to a wire rack set over a baking sheet to maintain crispness.
10. Repeat with remaining patties if necessary, adding more clarified butter if needed.
Crispy on the outside with a tender, flavorful interior, these patties offer a satisfying texture contrast. Serve them over a bed of fresh arugula with a squeeze of lemon, or enjoy them as a protein-packed snack straight from the skillet.
Lemon Dill Tuna Patties
Busy weeknights call for something quick, satisfying, and packed with flavor—that’s where these lemon dill tuna patties come in. You’ll love how they come together in minutes with pantry staples, and the bright, herby taste feels totally gourmet without any fuss. Perfect for a light dinner or even as a protein-packed snack!
Ingredients
– 2 (5-ounce) cans solid white albacore tuna in water, thoroughly drained
– 1/2 cup panko breadcrumbs
– 1/4 cup finely minced yellow onion
– 2 tablespoons freshly chopped dill fronds
– 1 tablespoon Dijon mustard
– Zest of 1 medium lemon
– 1 large pasture-raised egg, lightly beaten
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
– 1 tablespoon extra-virgin olive oil
Instructions
1. In a medium mixing bowl, combine the drained tuna, panko breadcrumbs, minced yellow onion, chopped dill, Dijon mustard, lemon zest, lightly beaten egg, and black pepper.
2. Gently fold the mixture with a spatula until all ingredients are evenly incorporated, being careful not to overmix to maintain a tender texture.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing firmly to prevent crumbling during cooking.
4. Heat the clarified butter and extra-virgin olive oil in a large nonstick skillet over medium heat until the butter melts and shimmers, about 2 minutes.
5. Place the patties in the skillet, ensuring they are not touching, and cook for 4-5 minutes until the bottoms are golden brown and crisp.
6. Flip the patties using a thin spatula and cook for an additional 4-5 minutes until the second side is golden brown and the internal temperature reaches 145°F.
7. Transfer the patties to a paper towel-lined plate to drain any excess oil before serving.
Vibrant and zesty, these patties boast a crisp exterior giving way to a moist, flaky interior with pops of fresh dill and lemon. Serve them atop a bed of mixed greens with a dollop of Greek yogurt or tucked into whole-grain buns for a satisfying sandwich twist.
Curried Coconut Tuna Patties
You know those days when you want something flavorful but don’t want to spend hours in the kitchen? These curried coconut tuna patties are your answer—they come together quickly and pack a punch of tropical flavor. Perfect for a weeknight dinner or a fancy-ish lunch!
Ingredients
– 2 (5-ounce) cans of sustainably sourced skipjack tuna, drained
– 1/2 cup unsweetened shredded coconut, lightly toasted
– 1/4 cup finely diced yellow onion
– 2 tablespoons Thai red curry paste
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup panko breadcrumbs
– 2 tablespoons refined coconut oil
– 1/4 cup full-fat coconut milk
– 1 teaspoon freshly squeezed lime juice
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the drained skipjack tuna, toasted shredded coconut, diced yellow onion, Thai red curry paste, lightly beaten pasture-raised egg, panko breadcrumbs, coconut milk, lime juice, fine sea salt, and black pepper.
2. Gently fold the mixture with a spatula until all ingredients are uniformly incorporated, being careful not to overmix to maintain a tender texture.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty, compressing just enough to hold its form.
4. Heat the refined coconut oil in a large nonstick skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet, ensuring they are not overcrowded, and cook for 4–5 minutes until the bottoms are golden brown and crisp.
6. Flip the patties using a thin spatula and cook for an additional 4–5 minutes until the second side is equally golden and the internal temperature reaches 145°F.
7. Transfer the cooked patties to a wire rack set over a baking sheet to allow excess oil to drain and prevent sogginess.
8. Let the patties rest for 2–3 minutes before serving to allow the flavors to meld and the structure to set.
Crispy on the outside and moist within, these patties offer a delightful contrast with the aromatic curry and subtle coconut sweetness. Try serving them over a bed of jasmine rice with a drizzle of extra coconut milk or tucked into lettuce cups for a low-carb twist—either way, they’re sure to become a new favorite.
Southwestern Tuna Patties with Black Beans
Deliciously simple and packed with protein, these Southwestern tuna patties come together in no time. You’ll love how the black beans and spices create a satisfying meal that feels both wholesome and exciting. Perfect for a quick weeknight dinner or meal prep!
Ingredients
– 2 (5-ounce) cans solid white albacore tuna in water, thoroughly drained
– 1 (15-ounce) can black beans, rinsed and patted dry
– 1/2 cup finely diced yellow onion
– 1/4 cup finely chopped fresh cilantro
– 2 pasture-raised eggs, lightly beaten
– 1/3 cup panko breadcrumbs
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons clarified butter
– 1 tablespoon avocado oil
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it with a fork until no large chunks remain.
2. Add the black beans to the bowl and gently mash them with a potato masher, leaving about half whole for texture.
3. Incorporate the diced yellow onion, chopped cilantro, lightly beaten eggs, panko breadcrumbs, ground cumin, smoked paprika, cayenne pepper, sea salt, and black pepper into the mixture.
4. Mix all ingredients with your hands until just combined, being careful not to overwork the mixture to keep the patties tender.
5. Divide the mixture into 6 equal portions and shape each into a 3/4-inch thick patty, compacting them firmly so they hold together during cooking.
6. Heat the clarified butter and avocado oil in a large cast-iron skillet over medium heat until shimmering, about 2 minutes.
7. Carefully place the patties in the skillet, leaving space between them to allow for even browning.
8. Cook for 4-5 minutes per side, or until a deep golden-brown crust forms and the edges appear crisp.
9. Flip the patties using a thin spatula to maintain their structural integrity and cook for an additional 4-5 minutes on the second side.
10. Transfer the cooked patties to a wire rack set over a baking sheet to prevent the bottoms from becoming soggy.
11. Let the patties rest for 3 minutes before serving to allow the proteins to set fully.
Perfectly crisp on the outside with a moist, flavorful interior, these patties offer a delightful contrast in textures. The smoky cumin and subtle heat from the cayenne elevate the tuna and black bean base beautifully. Try serving them on toasted brioche buns with a slice of pepper jack cheese and a dollop of chipotle aioli for an extra kick!
Chili Lime Tuna Patties with Avocado
Now, let’s whip up these zesty chili lime tuna patties with creamy avocado—perfect for a quick, satisfying meal that packs a flavor punch. You’ll love how simple they come together with pantry staples, and that avocado topping adds the perfect cool contrast.
Ingredients
– 2 (5-ounce) cans wild-caught tuna in olive oil, drained
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup panko breadcrumbs
– 2 tablespoons mayonnaise
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon fine sea salt
– 2 tablespoons clarified butter
– 1 ripe Hass avocado, halved and pitted
– 1 tablespoon chopped fresh cilantro
– Lime wedges, for serving
Instructions
1. In a medium mixing bowl, combine the drained tuna, lightly beaten egg, panko breadcrumbs, mayonnaise, freshly squeezed lime juice, chili powder, ground cumin, and fine sea salt.
2. Gently fold the mixture with a spatula until just incorporated, being careful not to overmix to maintain a tender texture.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty.
4. Heat the clarified butter in a large non-stick skillet over medium heat until it shimmers.
5. Carefully place the patties in the skillet and cook for 4-5 minutes, until the bottoms are golden brown and crisp.
6. Flip the patties using a spatula and cook for an additional 4-5 minutes, until firm to the touch and cooked through.
7. While the patties cook, scoop the avocado flesh into a small bowl and mash lightly with a fork.
8. Stir the chopped fresh cilantro into the mashed avocado.
9. Transfer the cooked patties to a plate lined with paper towels to drain any excess butter.
10. Top each patty with a dollop of the avocado mixture and serve immediately with lime wedges on the side.
Unbelievably, these patties boast a crispy exterior giving way to a moist, flaky interior, with the chili lime seasoning providing a bright, tangy kick. The creamy avocado topping balances the heat beautifully—try serving them on toasted brioche buns or over a bed of mixed greens for a fresh twist.
Italian-Style Parmesan Tuna Patties
Unbelievably quick and satisfying, these Italian-style Parmesan tuna patties come together in minutes. You’ll love how the crispy exterior gives way to a moist, flavorful center—perfect for busy weeknights when you crave something homemade but don’t want to fuss.
Ingredients
– 2 (5-ounce) cans oil-packed tuna, drained
– 1/2 cup panko breadcrumbs
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons finely chopped fresh flat-leaf parsley
– 1 teaspoon lemon zest
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly ground black pepper
– 3 tablespoons clarified butter
– 1 tablespoon extra-virgin olive oil
Instructions
1. In a medium mixing bowl, combine the drained tuna, panko breadcrumbs, Parmigiano-Reggiano cheese, lightly beaten eggs, chopped parsley, lemon zest, garlic powder, and black pepper.
2. Gently fold the mixture with a spatula until evenly incorporated, being careful not to overwork it to maintain a light texture.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty with your hands.
4. Heat the clarified butter and extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Carefully place the patties in the skillet, leaving space between them to ensure even browning.
6. Cook for 4-5 minutes on the first side, or until a deep golden-brown crust forms.
7. Flip the patties using a spatula and cook for an additional 4 minutes on the second side.
8. Transfer the patties to a paper towel-lined plate to drain any excess oil.
9. Let rest for 2 minutes before serving to allow the interior to set.
Out of the skillet, these patties boast a crisp, golden crust that contrasts beautifully with the tender, savory interior. The lemon zest and Parmigiano-Reggiano add a bright, umami depth that pairs wonderfully with a simple arugula salad or tucked into a soft brioche bun for a gourmet sandwich twist.
Garlic Herb Tuna Patties with Spinach
Perfect for a quick weeknight dinner, these garlic herb tuna patties come together in under 30 minutes. You’ll love how the fresh herbs brighten up the canned tuna, while the spinach adds a nutritious boost.
Ingredients
– 2 (5-ounce) cans solid white albacore tuna in olive oil, drained
– 1 large pasture-raised egg, lightly beaten
– ¼ cup panko breadcrumbs
– 2 tablespoons whole milk Greek yogurt
– 1 tablespoon Dijon mustard
– 2 cloves garlic, finely minced
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh dill, finely chopped
– 1 cup fresh baby spinach, finely chopped
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
– 1 tablespoon extra-virgin olive oil
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it with a fork until no large chunks remain.
2. Add the lightly beaten pasture-raised egg, panko breadcrumbs, whole milk Greek yogurt, and Dijon mustard to the bowl.
3. Incorporate the finely minced garlic, finely chopped fresh parsley, finely chopped fresh dill, and finely chopped fresh baby spinach into the mixture.
4. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, then mix gently until just combined. Tip: Overmixing can make the patties dense, so stop as soon as ingredients are incorporated.
5. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty, about 3 inches in diameter.
6. Heat 2 tablespoons clarified butter and 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium heat until the butter melts and shimmers, about 2 minutes.
7. Carefully place the patties in the skillet and cook for 4–5 minutes, until the bottoms are golden brown and crisp. Tip: Resist pressing down on the patties while cooking to maintain a tender texture.
8. Flip the patties using a spatula and cook for another 4–5 minutes on the second side, until golden brown and cooked through. Tip: For even browning, avoid overcrowding the skillet—cook in batches if necessary.
9. Transfer the patties to a paper towel-lined plate to drain any excess oil.
Juicy and flavorful, these patties have a crisp exterior that gives way to a moist, herb-infused interior. Serve them on toasted brioche buns with a dollop of lemon aioli or alongside a simple arugula salad for a complete meal.
Thai-Inspired Red Curry Tuna Patties
Kick off your weeknight dinner with these flavor-packed patties that bring Thai restaurant vibes right to your kitchen. You’ll love how the bold red curry paste and creamy coconut milk transform simple canned tuna into something seriously special. They come together in under 30 minutes but taste like you spent hours simmering and spicing.
Ingredients
– 2 (5-ounce) cans wild-caught tuna in water, thoroughly drained
– 1/4 cup full-fat coconut milk
– 2 tablespoons Thai red curry paste
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup panko breadcrumbs
– 2 tablespoons finely minced fresh cilantro
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon fine sea salt
– 2 tablespoons avocado oil
– 1/4 cup Greek yogurt
– 1 teaspoon lime zest
Instructions
1. In a medium mixing bowl, combine the drained tuna, coconut milk, and red curry paste, mashing with a fork until uniformly incorporated.
2. Add the lightly beaten egg, panko breadcrumbs, minced cilantro, lime juice, and fine sea salt, then mix gently until just combined.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, handling minimally to avoid compacting.
4. Heat avocado oil in a large nonstick skillet over medium heat until shimmering, about 2 minutes.
5. Carefully place the patties in the skillet, leaving space between them for even browning.
6. Cook for 4–5 minutes per side, or until deeply golden brown and firm to the touch, flipping once with a thin spatula.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
8. In a small bowl, whisk together the Greek yogurt and lime zest until smooth.
9. Serve the patties immediately, topped with the lime-zested yogurt.
Juicy and aromatic, these patties boast a crisp exterior that gives way to a moist, flaky interior infused with lemongrass and chili notes. For a vibrant twist, stack them on butter lettuce cups with shredded carrot and a drizzle of sriracha, or crumble them over jasmine rice for a deconstructed curry bowl experience.
Cauliflower and Tuna Patties
Aren’t you tired of the same old dinner routine? These cauliflower and tuna patties are the perfect solution when you need something quick, healthy, and delicious. You’ll love how they come together with simple ingredients you probably already have on hand.
Ingredients
– 2 cups riced cauliflower, steamed and thoroughly drained
– 2 (5-ounce) cans oil-packed tuna, drained
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup finely minced yellow onion
– 1/4 cup panko breadcrumbs
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon Old Bay seasoning
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
– 2 tablespoons extra virgin olive oil
Instructions
1. Place the steamed riced cauliflower in a clean kitchen towel and wring firmly to remove excess moisture.
2. In a large mixing bowl, combine the drained cauliflower, drained tuna, beaten eggs, minced onion, panko, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper.
3. Mix gently with a fork until all ingredients are evenly incorporated, being careful not to overwork the mixture.
4. Divide the mixture into 6 equal portions and shape each into a 3/4-inch thick patty.
5. Chill the formed patties in the refrigerator for 15 minutes to help them hold their shape during cooking.
6. Heat the clarified butter and olive oil in a large skillet over medium heat until shimmering.
7. Carefully place the patties in the skillet, leaving 1 inch between each for proper browning.
8. Cook for 4-5 minutes until the bottoms develop a deep golden-brown crust.
9. Flip the patties using a thin spatula and cook for another 4-5 minutes until crispy and cooked through.
10. Transfer the patties to a wire rack set over a baking sheet to prevent sogginess.
What makes these patties special is their satisfying crisp exterior giving way to a moist, flavorful interior. They’re fantastic served on brioche buns with lemon aioli or simply alongside a bright arugula salad for a complete meal.
Caprese Tuna Patties with Balsamic Glaze
Hey, you know those days when you want something fancy but don’t have hours to spend in the kitchen? These caprese tuna patties are your new go-to for a quick yet impressive meal.
Ingredients
– 2 (5-ounce) cans of oil-packed albacore tuna, drained
– 1/2 cup panko breadcrumbs
– 1/4 cup finely grated Parmigiano-Reggiano
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup chopped fresh basil
– 1/2 cup diced fresh mozzarella pearls
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons clarified butter
– 1/4 cup aged balsamic vinegar
– 1 tablespoon honey
– 1 ripe heirloom tomato, sliced into 1/4-inch rounds
– Fresh basil leaves for garnish
Instructions
1. In a medium mixing bowl, combine the drained albacore tuna, panko breadcrumbs, Parmigiano-Reggiano, lightly beaten pasture-raised eggs, chopped fresh basil, mozzarella pearls, fine sea salt, and freshly cracked black pepper.
2. Gently fold the mixture until just combined, being careful not to overwork it to maintain a light texture.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
4. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 350°F.
5. Carefully place the patties in the skillet and cook for 4-5 minutes until golden brown and crisp on the bottom.
6. Flip the patties using a thin spatula to avoid breaking them and cook for another 4-5 minutes until firm and golden.
7. While the patties cook, combine the aged balsamic vinegar and honey in a small saucepan over medium heat.
8. Bring the mixture to a simmer, then reduce the heat to low and cook for 3-4 minutes until it thickens to a syrup consistency that coats the back of a spoon.
9. Remove the patties from the skillet and let them rest on a wire rack for 2 minutes to set.
10. Drizzle the reduced balsamic glaze over the patties just before serving.
11. Serve each patty atop a slice of heirloom tomato and garnish with fresh basil leaves.
But the best part is the contrast—crispy exterior giving way to a moist, cheesy center, with the sweet-tangy glaze cutting through the richness. Try stacking them with tomato slices for a deconstructed caprese vibe, or crumble over a salad for a protein-packed lunch.
Conclusion
Ready to elevate your meals? These 24 tuna patty recipes offer endless delicious possibilities for busy weeknights or special occasions. We hope you find new favorites to try—don’t forget to share which ones you love in the comments and pin this roundup to your Pinterest boards for easy access!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
