Easy 30-Minute Tuna Patties (Print Version)
# Ingredients:
→ Patty Mixture
01 -
2 cans (5-ounce each) skipjack tuna in water, thoroughly drained
02 -
2 tablespoons mayonnaise
03 -
2 tablespoons Dijon mustard
04 -
2 teaspoons minced fresh garlic
05 -
2 large eggs, lightly beaten
06 -
½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon of any other salt)
07 -
¼ teaspoon black pepper
08 -
½ cup chopped fresh parsley or cilantro
→ For Cooking
09 -
4 tablespoons extra-virgin olive oil for frying
# Instructions:
01 -
Set your oven to the "keep warm" setting (around 170°F) - this will keep your first batch warm while you cook the second.
02 -
Drain the tuna extremely well - it must be very dry to prevent the patties from falling apart. Place in a medium bowl and flake thoroughly with a fork, making sure no large chunks remain.
03 -
Add the mayonnaise, Dijon mustard, minced garlic, beaten eggs, salt, pepper, and chopped parsley to the flaked tuna. Mix everything together until well combined.
04 -
Heat the olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
05 -
Using a ¼-cup measure (4 tablespoons), scoop four mounds of the tuna mixture into the hot oil. Gently flatten each with the back of a fork. Cook until golden brown and crispy, about 3 minutes per side.
06 -
Transfer the first batch to the warm oven while you cook the second batch following the same process.
07 -
Serve these crispy tuna patties immediately while hot and fresh.
# Notes:
01 -
If your tuna mixture seems too wet despite draining, add 2-4 tablespoons of breadcrumbs (regular or gluten-free) or almond flour (for low-carb option).
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave at 50% power.
03 -
You can freeze cooled leftover patties in freezer bags for longer storage.
04 -
Though 4 tablespoons of oil are used for frying, the patties only absorb about half that amount.