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This meal comes to the rescue on nights when time and budget are tight. These crispy tuna patties are satisfying yet simple and use ingredients I always keep on hand. They’ve become my favorite go-to for quick family dinners or prepping a few meals ahead for the week.
I first made this dish one hot summer night when I didn’t want to turn on the oven. Since then, it’s been on repeat in our kitchen especially when we’re craving something savory but light.
Ingredients
- Canned tuna: provides a flaky meaty base and is budget friendly look for wild caught if possible
- Eggs: help bind the patties together for a firm structure
- Grated parmesan cheese: adds savory flavor and crisp texture avoid using shredded versions
- Mayonnaise: gives moisture and richness use avocado based or Greek yogurt for a twist
- Dijon mustard: enhances flavor with a subtle kick try spicy brown mustard for variation
- Fresh parsley: brightens the mixture and adds freshness chop finely for even distribution
- Lemon zest: delivers citrus flavor without adding moisture choose unwaxed lemons if available
- Garlic powder: brings balance without overpowering the tuna use fresh garlic if you prefer
- Sea salt and black pepper: season the patties properly adjust to your taste
- Olive oil: helps create a golden crust choose extra virgin for added flavor
Step-by-Step Instructions
- Prepare the Tuna:
- Drain the canned tuna thoroughly then flake it with a fork in a large mixing bowl ensuring all moisture is removed to avoid soggy patties
- Combine Ingredients:
- Add whisked eggs grated parmesan mayonnaise Dijon mustard parsley lemon zest garlic powder salt and pepper Mix gently until fully incorporated without breaking down the texture too much
- Shape the Patties:
- Divide the mixture evenly into eight portions and shape each into a flat round patty about one half inch thick Aim for uniform size so they cook evenly
- Preheat and Fry:
- Heat olive oil in a large skillet over medium heat Once hot place the patties in the pan in batches if needed and cook for three to four minutes per side until crispy and golden
- Serve and Enjoy:
- Transfer patties to a paper towel lined plate Serve hot with lemon wedges salad or any sauce of your choice
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Storage Tips
Store leftovers in an airtight container in the fridge for up to three days Reheat gently in a skillet or air fryer to revive the crisp texture
Ingredient Substitutions
You can use Greek yogurt instead of mayo for a lighter version Try dill or thyme if parsley is not available and spicy brown mustard for extra depth
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Serving Suggestions
Serve with a fresh green salad roasted vegetables or tucked into a lettuce wrap for a low carb meal A side of tzatziki or lemon garlic aioli goes wonderfully
Cultural Context
Tuna patties are a humble dish seen across many coastal cuisines where canned or preserved fish became pantry staples They offer nourishment comfort and stretch ingredients with ease
Parmesan is my secret weapon here It binds everything perfectly and creates that crisp edge we love My daughter actually requests these now and that is saying something
Frequently Asked Questions About Recipes
- → What type of tuna is best for tuna patties?
A mix of solid white albacore and chunk light tuna works best. Albacore adds firmness, while chunk light provides moisture and flakiness.
- → Can I substitute breadcrumbs in tuna patties?
Yes, these tuna patties use grated parmesan cheese instead of breadcrumbs for binding, which adds flavor and extra crispiness.
- → What’s the best way to cook tuna patties?
Pan-frying in olive oil gives the patties a golden, crispy exterior while keeping the inside tender. Avoid flipping too soon for best results.
- → Can I bake or air fry tuna patties?
You can bake or air fry them, but they won't be as crispy. Bake for 10–15 minutes or air fry for 5–8 minutes, watching for browning.
- → How do I keep tuna patties from falling apart?
Gently mix the ingredients and avoid flipping too early. The patties may feel fragile when raw but firm up after cooking.