These Easy Tuna Patties are a quick, clever way to turn canned tuna into crispy, golden patties. They’re satisfying, versatile, and perfect for a busy weeknight. You’ll love how these Easy Tuna Patties deliver fantastic texture and flavor with minimal effort.
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Why You’ll Love This Easy Tuna Patties
- Quick & Simple: Ready in under 30 minutes with minimal steps.
- Great Texture & Flavor: Crispy outside, moist inside with fresh herbs and Dijon.
- Versatile Serving: Enjoy as a main, on salads, or as mini appetizers.
- Budget-Friendly: Uses affordable pantry staples for a protein-rich meal.
Ingredients & Tools
- 2 cans (5 oz / 145 g each) of tuna in water, thoroughly drained
- 1/4 cup (30 g) finely grated Parmesan cheese
- 1/4 cup (25 g) almond flour
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped fresh parsley
- 1/4 cup (40 g) finely minced red onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 2-3 tablespoons avocado oil or ghee, for frying
Tools: A medium mixing bowl, a fork, a non-stick skillet, and a spatula.
Notes: The almond flour and Parmesan act as low-carb binders. Fresh parsley and red onion add freshness and crunch.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 24 g |
| Fat: | 19 g |
| Carbs: | 4 g |
| Fiber: | 2 g |
Serves: 3 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Before You Start: Tips & Ingredient Notes
- Drain that tuna well. This is the single most important step for getting a patty that holds its shape. If there’s too much moisture, the mixture will be wet and difficult to handle. Press the drained tuna with a paper towel to soak up any extra liquid—it makes a world of difference.
- Why almond flour? It acts as our low-carb binder, absorbing moisture and helping to create a firm texture. Don’t be tempted to substitute with coconut flour, as it’s far more absorbent and will make the patties dry and crumbly. Almond flour is the way to go here.
- Don’t overmix the ingredients. You want to combine everything just until it comes together. Overmixing can make the texture of the cooked patties a bit dense and rubbery. A gentle hand ensures a light, flaky final product.
- Let the mixture rest. After you’ve combined everything, give it a 5-minute rest. This allows the almond flour to fully hydrate and the flavors to meld, which results in a mixture that’s easier to shape and holds together beautifully in the pan.
How to Make Easy Tuna Patties
Step 1: Start by preparing your tuna. Open the two cans and drain the water completely. For an extra-dry result, spoon the tuna onto a few layers of paper towels and gently press down with more towels to absorb any lingering moisture. This step is crucial for a non-soggy patty. Transfer the well-drained tuna to a medium mixing bowl.
Step 2: Add all your remaining ingredients to the bowl with the tuna. That’s the grated Parmesan, almond flour, egg, mayonnaise, Dijon mustard, fresh parsley, minced red onion, garlic powder, smoked paprika, black pepper, and salt. You’ll notice the mixture has a lot of components, but that’s what builds the deep, savory flavor.
Step 3: Now, use a fork to mix everything together. The trick is to mix just until combined—you don’t want to turn it into a homogenous paste. You should still see distinct flakes of tuna. Once mixed, let the bowl sit for about 5 minutes. This short rest allows the almond flour to soak up moisture, making the mixture much easier to handle and shape.
Step 4: While the mixture rests, place your skillet over medium heat and add your avocado oil or ghee. You want enough to generously coat the bottom of the pan—about 2 tablespoons should do it. Let the oil get properly hot; you’ll know it’s ready when a tiny bit of the tuna mixture sizzles upon contact.
Step 5: Divide the mixture into 6 equal portions. With damp hands—this prevents sticking—shape each portion into a patty about 3/4-inch thick. Gently press them together, but don’t compact them too tightly. A gentle firmness is all you need.
Step 6: Carefully place the patties into the hot skillet. You should hear a satisfying sizzle. Don’t crowd the pan; cook in two batches if necessary. Let them cook undisturbed for 3-4 minutes, until a deep golden-brown crust forms on the bottom. Peek underneath with your spatula to check the color.
Step 7: Once the first side is beautifully browned, gently flip each patty. They should release easily from the pan if a proper crust has formed. Cook for another 3-4 minutes on the second side until it’s also golden and the patties are heated through. The exterior should be crisp, and the interior hot and flaky.
Step 8: Transfer the cooked patties to a plate lined with a paper towel to absorb any excess oil. Let them rest for just a minute or two before serving. This brief rest helps them set fully, ensuring they don’t fall apart when you take that first delicious bite.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Place patties on a baking sheet to freeze solid, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a skillet over medium heat or in a 350°F oven until warm and crisp.
Serving Suggestions
Complementary Dishes
- A Simple Arugula Salad — The peppery bite of arugula dressed with lemon juice and olive oil provides a bright, fresh contrast to the rich, savory patties.
- Garlic Sautéed Zucchini Noodles — A quick sauté of zoodles with a little garlic and butter makes a warm, comforting, and low-carb base that soaks up all the lovely flavors.
- Lemon Herb Cauliflower Rice — Light and fluffy cauliflower rice, brightened with lemon zest and fresh herbs, acts as a fantastic, grain-free bed for the patties.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy and herbaceous notes cut through the richness of the patties beautifully, cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing and highlight the fresh herbs in the patty.
- An Iced Herbal Tea — A chilled mint or lemon verbena tea offers a subtle, sweet aroma that complements the meal without overpowering it.
Something Sweet
- Mixed Berry Compote — A quick simmer of frozen berries with a touch of vanilla creates a warm, slightly tart dessert that feels light and satisfying after the savory main.
- Dark Chocolate Square with Sea Salt — Just a single square of high-cocoa dark chocolate provides a rich, bittersweet finish that perfectly rounds out the meal.
- Vanilla Chia Pudding — A make-ahead chia pudding is creamy and subtly sweet, offering a delightful textural contrast and a cool, satisfying end to your dinner.
Top Mistakes to Avoid
- Mistake: Not draining the tuna enough. Excess water is the enemy of a firm patty. It will make your mixture too wet, causing it to fall apart in the pan and steam instead of fry, resulting in a soft, pale exterior instead of a crisp, golden one.
- Mistake: Flipping the patties too early and too often. I’ve messed this up before too… patience is key. Let that crust form fully on the first side before you even think about flipping. If you try to move them too soon, they’ll stick and break. One confident flip is all you need.
- Mistake: Making the patties too thick. If they’re more than an inch thick, the outside can burn before the inside is heated through. Aim for a 3/4-inch thickness for the perfect balance of a crispy exterior and a hot, flaky center.
- Mistake: Using a cold pan or not enough oil. You need that initial sizzle to seal the exterior. A cold pan will make the patties greasy, and insufficient oil will prevent even browning and lead to sticking. A properly preheated skillet with a good layer of oil is non-negotiable.
Expert Tips
- Tip: Use a cookie scoop for even portions. A medium-sized cookie scoop is perfect for dividing the mixture evenly. This ensures all your patties cook at the same rate and you get a uniform, professional look. It also keeps your hands much cleaner during the shaping process.
- Tip: Add a pinch of lemon zest. For an extra layer of brightness that cuts through the richness, add the finely grated zest of half a lemon to the mixture. It doesn’t make it taste lemony, just… more alive and vibrant.
- Tip: Make a quick creamy sauce for dipping. Whisk together 1/4 cup of mayonnaise, a tablespoon of lemon juice, a teaspoon of capers, and some fresh dill. It’s a tangy, herby accompaniment that takes these patties to a whole new level.
- Tip: Cook a test patty first. If you’re unsure about seasoning or cooking time, cook one small tester patty. Taste it and adjust the salt or pepper in the main batch accordingly. It’s a foolproof way to perfect your final result.
FAQs
Can I bake these tuna patties instead of pan-frying?
Absolutely! For a baked version, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush both sides of the shaped patties with a little oil and bake for 12-15 minutes, flipping halfway through. They won’t be *quite* as crispy as the pan-fried version, but they’ll still be delicious and a bit lighter. The key is to not overbake them, or they can dry out.
What can I use instead of almond flour?
If you need a nut-free option, crushed pork rinds are your best bet for a low-carb binder. Use the same amount by volume. You could also use a tablespoon or two of coconut flour, but be warned—it’s highly absorbent. You might need to add an extra egg or a bit more mayo to counter the dryness and achieve the right consistency.
Can I make the mixture ahead of time?
You can! Prepare the mixture up to a day in advance and store it covered in the refrigerator. The flavors will actually meld and improve. When you’re ready to cook, let it sit on the counter for 10-15 minutes to take the chill off, then shape and cook as directed. The patties themselves are best served fresh, but leftovers reheat well.
My patties are falling apart. What did I do wrong?
This usually boils down to one of three things: insufficiently drained tuna, not enough binder (almond flour/Parmesan), or not letting the mixture rest. The rest period is crucial for the binders to hydrate and hold everything together. If your mixture still seems too wet after resting, you can add another tablespoon of almond flour to help firm it up.
Can I use tuna in oil?
You can, but you’ll need to adjust. Tuna packed in oil is more flavorful but also higher in fat and moisture. Make sure to drain it extremely well, and you might want to reduce the amount of mayonnaise in the recipe by about a tablespoon to balance the added fat content. The texture will be a bit richer and more unctuous.
Easy Tuna Patties
Learn how to make crispy, golden Easy Tuna Patties in under 30 minutes. A simple, budget-friendly recipe perfect for a quick dinner. Get the recipe now!
Ingredients
For the Ingredients
-
2 cans tuna in water (5 oz / 145 g each, thoroughly drained)
-
1/4 cup finely grated Parmesan cheese (30 g)
-
1/4 cup almond flour (25 g)
-
1 large egg
-
2 tablespoons mayonnaise
-
1 tablespoon Dijon mustard
-
2 tablespoons finely chopped fresh parsley
-
1/4 cup finely minced red onion (40 g)
-
1/2 teaspoon garlic powder
-
1/4 teaspoon smoked paprika
-
1/4 teaspoon black pepper
-
1/4 teaspoon salt (or to taste)
-
2-3 tablespoons avocado oil or ghee (for frying)
Instructions
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Start by preparing your tuna. Open the two cans and drain the water completely. For an extra-dry result, spoon the tuna onto a few layers of paper towels and gently press down with more towels to absorb any lingering moisture. This step is crucial for a non-soggy patty. Transfer the well-drained tuna to a medium mixing bowl.01
-
Add all your remaining ingredients to the bowl with the tuna. That’s the grated Parmesan, almond flour, egg, mayonnaise, Dijon mustard, fresh parsley, minced red onion, garlic powder, smoked paprika, black pepper, and salt. You’ll notice the mixture has a lot of components, but that’s what builds the deep, savory flavor.02
-
Now, use a fork to mix everything together. The trick is to mix just until combined—you don’t want to turn it into a homogenous paste. You should still see distinct flakes of tuna. Once mixed, let the bowl sit for about 5 minutes. This short rest allows the almond flour to soak up moisture, making the mixture much easier to handle and shape.03
-
While the mixture rests, place your skillet over medium heat and add your avocado oil or ghee. You want enough to generously coat the bottom of the pan—about 2 tablespoons should do it. Let the oil get properly hot; you’ll know it's ready when a tiny bit of the tuna mixture sizzles upon contact.04
-
Divide the mixture into 6 equal portions. With damp hands—this prevents sticking—shape each portion into a patty about 3/4-inch thick. Gently press them together, but don't compact them too tightly. A gentle firmness is all you need.05
-
Carefully place the patties into the hot skillet. You should hear a satisfying sizzle. Don't crowd the pan; cook in two batches if necessary. Let them cook undisturbed for 3-4 minutes, until a deep golden-brown crust forms on the bottom. Peek underneath with your spatula to check the color.06
-
Once the first side is beautifully browned, gently flip each patty. They should release easily from the pan if a proper crust has formed. Cook for another 3-4 minutes on the second side until it’s also golden and the patties are heated through. The exterior should be crisp, and the interior hot and flaky.07
-
Transfer the cooked patties to a plate lined with a paper towel to absorb any excess oil. Let them rest for just a minute or two before serving. This brief rest helps them set fully, ensuring they don't fall apart when you take that first delicious bite.08
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