Quick Crispy Tuna Patties

Crispy on the outside and tender within, these simple tuna patties transform humble pantry staples into a delicious meal that comes together in minutes. Without breadcrumbs or fillers, they deliver pure flavor while keeping the focus on the star ingredient – perfectly seasoned tuna.

I discovered this recipe years ago when searching for simple, protein-rich meals that could please different palates in my household. The first time I made these, my spouse (who typically merely tolerates fish) asked for seconds, and even our pickiest eater cleaned their plate. Now they've become our reliable "I don't feel like cooking" solution that never feels like a compromise.

Ingredients

• Canned tuna – The foundation of the patties, providing lean protein and that distinctive flavor. Well-drained skipjack tuna works beautifully, though any variety can be used.
• Mayonnaise – Adds richness and helps bind the patties together without breadcrumbs. It also contributes moisture, ensuring the patties remain tender inside while crisping on the outside.
• Dijon mustard – Provides a tangy depth that complements the tuna perfectly. Its acidity brightens the overall flavor profile while adding complexity.
• Minced garlic – Infuses the patties with aromatic warmth. Fresh garlic delivers the best flavor, but jarred works in a pinch for convenience.
• Eggs – Crucial binding agents that hold everything together while adding protein. They create structure without the need for breadcrumbs or other fillers.
• Fresh parsley – Brings brightness and color to the patties. Its subtle herbaceous notes cut through the richness of the other ingredients, creating balance.
• Olive oil – Used for frying, it creates that irresistible golden-brown crust while adding a subtle fruity note that pairs beautifully with the tuna.

Step-by-Step Instructions

Prepare the tuna –

Drain the canned tuna thoroughly, pressing out as much liquid as possible. This crucial step ensures your patties will hold together and achieve proper browning.

Flake and season –

Transfer the well-drained tuna to a medium bowl and flake it gently with a fork, maintaining some texture. Add mayonnaise, Dijon mustard, minced garlic, eggs, salt, pepper, and chopped parsley.

Mix with care –

Combine the ingredients thoroughly but gently. Overmixing can make the patties dense, while undermixing might cause them to fall apart. Aim for a consistent mixture that holds together when pressed.

Heat the oil –

Add olive oil to a large nonstick skillet and heat over medium heat until shimmering but not smoking. The right temperature ensures crispy exteriors without burning.

Form the patties –

Using a 4-tablespoon scoop, portion the mixture directly into the hot oil, creating four mounds. This measurement yields perfectly sized patties that cook evenly.

Flatten gently –

With the back of a fork, carefully press each mound to form patties about ½-inch thick. Pressing too firmly can make them dense, while leaving them too thick will result in uneven cooking.

Cook to golden perfection –

Leave the patties undisturbed for about 3 minutes until the bottom is golden brown and crispy. This patience allows a proper crust to form, making flipping easier.

Flip with care –

Using a thin, flexible spatula, carefully turn each patty and cook for another 3 minutes until the second side is equally golden and the interior is hot throughout.

Keep warm –

Transfer the first batch to an oven-safe plate and keep warm in a low oven (about 200°F) while cooking the remaining patties. This ensures everyone gets hot, crispy patties.

Serve immediately –

For the best texture contrast between the crispy exterior and tender interior, serve the patties right away. A squeeze of lemon adds brightness.

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The transformation that happens in the skillet is truly magical – the humble mixture becomes cohesive, golden-brown patties with a wonderfully crisp exterior giving way to a tender, flavorful interior. The aroma of garlic and herbs fills the kitchen, making it hard to wait until they're all cooked before sampling.

My grandmother always said good cooking is about respecting simple ingredients, and these patties exemplify that philosophy. The first time I watched her make similar fish cakes, she warned against adding too many "fancy ingredients" that would mask the natural flavors. When I began making these regularly, I realized how right she was – the beauty of this recipe lies in letting the tuna shine while enhancing it with just enough complementary flavors.

Perfect Pairings

These versatile patties pair beautifully with so many sides. For a light meal, serve alongside a crisp green salad dressed with lemon vinaigrette. For heartier appetites, try roasted potatoes or steamed rice. A dollop of homemade tartar sauce or aioli makes an excellent accompaniment, as does a simple lemon wedge for squeezing over the top.

Making Ahead and Storage

The patty mixture can be prepared up to 24 hours in advance and refrigerated, covered, until ready to cook. This makes dinner assembly lightning-fast on busy evenings. Leftover cooked patties maintain their flavor beautifully for 2-3 days in the refrigerator and can be gently reheated in a skillet or enjoyed cold in a sandwich or atop a salad.

Transforming Leftovers

Leftover patties are incredibly versatile. Crumble them over a salad for a protein boost, tuck them into a wrap with greens and sauce for a quick lunch, or place them between bread with lettuce, tomato, and a spread of your choice for a delicious sandwich that puts ordinary tuna salad to shame.

After years of making these patties, I've found they're one of those rare recipes that pleases almost everyone while requiring minimal effort. There's something deeply satisfying about transforming simple pantry ingredients into something that feels special enough for company yet easy enough for a weeknight. They represent the best kind of home cooking – unpretentious yet delicious, economical yet somewhat elegant, and always, always satisfying.

Frequently Asked Questions

→ Can I use different types of canned tuna?

Yes, both chunk light and solid white albacore work well. Just make sure to drain thoroughly regardless of which type you use.

→ My tuna mixture seems too wet. What can I do?

Add 2-4 tablespoons of breadcrumbs or almond flour to absorb excess moisture and help bind the patties together.

→ Can I bake these tuna patties instead of frying?

Yes! Bake at 375°F for about 15 minutes, flipping halfway through. Spray with oil for browning.

→ What can I serve with tuna patties?

They're great with a simple green salad, roasted vegetables, or on a bun as a tuna burger with lettuce and tomato.

→ Can I make these ahead of time?

Yes, you can form the patties and refrigerate for up to 24 hours before cooking, or freeze cooked patties for up to 3 months.