I’ve spent years making different versions of canned tuna patties and these are my absolute favorite. Filled with jalapeño, cilantro, onions and lemon juice, they will kick up your taste buds and make a weeknight meal a lot more fun. Best of all, they come together super fast and will not fall apart while you pan-fry them! If you left tuna patties behind in the ’80s, this is your sign to bring them back.
You Never Knew Canned Tuna Could Be So Good
It had been a while since I last made tuna patties for dinner, but I won’t be making that mistake again. They’re easy, incredibly delicious, and perfect for a fun, budget-friendly meal. The patties cook quickly, and the prep is simple enough for a busy weeknight. You can even assemble them up to 24 hours in advance and keep them covered in the refrigerator until ready to cook.
These canned tuna patties are made with my favorite combination of chopped jalapeño, cilantro, red and green onions, lemon juice, eggs, and just enough breadcrumbs and mayo to hold everything together. Don’t worry if you’re missing an ingredient or two, this recipe is very forgiving and easy to adapt. Not a fan of cilantro? Swap in parsley or dill. The jalapeño adds a subtle kick and plenty of flavor, but if you’re serving kids, feel free to leave it out. They’ll still turn out delicious.
Bottom line: Stock up on canned tuna! These patties are such a treat, I have no doubt you’ll be making them on repeat.
Notes On Ingredients
- Canned Tuna: You can use tuna packed in water or oil. Just be sure to drain it really well so the patties hold together and don’t become soggy. Flaking the tuna with a fork into very small pieces is also key for better texture and holding the patties together.
- Eggs: Essential for binding the mixture so the patties hold their shape while pan-frying.
- Breadcrumbs: Use dried, unseasoned breadcrumbs or panko for a lighter, crispier texture. For gluten-free patties, almond flour or gluten-free panko both work well.
- Onions: For the best flavor, I love using a mix of finely chopped red onion and green onions. That said, you can absolutely use just one or the other depending on what you have on hand.
- Garlic powder: Adds a subtle, savory depth without overpowering the patties. Fresh garlic can be used in a pinch, but garlic powder blends more evenly into the mixture.
- Mayo: Helps keep the patties moist and adds richness. It also works with the eggs to bind everything together.
- Jalapeño: Adds a mild kick and lots of fresh flavor. Be sure to finely chop it so it distributes evenly throughout the patties. For less heat, remove the seeds and membranes.
- Cilantro: Brings a bright, fresh, herby flavor that pairs beautifully with the tuna and lemon. If you’re not a fan of cilantro, you can easily substitute with parsley or dill.
- Lemon juice: Brightens the flavor and helps balance any “fishy” taste, giving the patties a fresh, clean finish.
- Dipping Sauce: In the photos you will see a creamy jalapeño dipping sauce that I whipped up in less than 5 minutes to serve with the patties. I included the recipe for the sauce in the recipe notes but know that just about any dipping sauce works for these patties.
Variations & Substitutions
- I dislike cilantro —> Use parsley or dill.
- Make them kid-friendly —> Omit the jalapeño and add some finely grated cheddar cheese.
- No mayo —> Try Greek yogurt.
- Make the patties gluten-free —> Use almond flour or GF breadcrumbs.
- Add extra flavor: a little Dijon mustard or hot sauce works great.
Step-By-Step Instructions
There are two things that make this recipe really work: boosting the flavor of canned tuna with fresh aromatics and herbs, and ensuring the tuna is well-drained and flaked so it holds together while cooking.
See the full recipe card below for detailed instructions.
Flake the tuna: Add the tuna to a bowl and use a fork to flake it really well. This step is important! The finer the tuna, the better your patties will hold together.
Mix the ingredients: Add the eggs, mayo, breadcrumbs, onions, jalapeño, cilantro, lemon juice, and seasonings. Mix until well combined.
Shape the patties: Scoop about ⅓ cup of the mixture and gently but firmly form into compact patties about ½-inch thick.
Chill (optional): Place patties on a baking sheet, cover, and refrigerate for 15–20 minutes if you have time. This helps them firm up and hold together better.
Cook the patties: Pan fry the tuna cakes in a large skillet, about 3 minutes per side, until nicely golden and crisp on the outside. Sprinkle with flaky salt right after cooking for an extra burst of flavor. Serve warm with fresh lemon wedges and your choice of creamy dipping sauce.
Serve: Sprinkle with flaky salt, if desired, and serve with lemon wedges and your favorite creamy dipping sauce.
Quick Tips for Perfect Tuna Patties
- Flake tuna very finely with a fork so the patties hold together better.
- Use a ⅓ cup scoop for even-sized patties (larger patties = longer cook time).
- When shaping the patties, gently but firmly press the mixture together until it holds its shape.
- For best results, I like to chill the patties in the fridge for about 15 minutes before pan-frying. It’s the perfect window to toss together a quick salad or whip up a zesty dipping sauce. If your short on time, you can skip this step.
- Make sure the pan is hot and don’t overcrowd. This helps the tuna cakes brown, not steam.
- Let the first side fully set before flipping, then turn carefully.
Frequently Asked Questions
Most likely the tuna wasn’t flaked finely enough or there’s too much moisture. Make sure to drain it well and take the time to ensure there are no large chunks left before adding the rest of the ingredients.
Yes! You can shape the patties up to 24 hours in advance and refrigerate until ready to cook.
Yes! While they won’t be quite as crispy, baking is a lighter and less messy option. Arrange the patties on a lightly greased or parchment-lined baking sheet, spray the tops with a little oil, and bake at 400°F for about 15–20 minutes, flipping halfway through, until golden and heated through.
Tuna patties freeze beautifully so go ahead and make a double batch! (See storage section below for details).
What to Serve With Tuna Patties
We really enjoy these tuna patties plated atop a bed of fluffy jasmine rice with my Sesame Cucumber Salad, and a few wedges of avocado. Roasted potatoes would also be wonderful, or a simple green salad for a light lunch or dinner.
Last summer, I made these tuna patties on repeat alongside my Tuscan Bean Salad. It was one of my favorite easy meals to enjoy al fresco!
Make Ahead And Storing Suggestions
Make Ahead: These tuna patties come together quickly, so they don’t require much advance prep. That said, you can absolutely shape them ahead of time. Simply prepare the patties, place them on a parchment-lined baking sheet, cover, and refrigerate for up to 24 hours before cooking.
Storage (Cooked Patties): Leftover cooked tuna patties are perfect for meal prep. Once cooled, store them in an airtight container in the refrigerator for up to 3 days. They’re delicious served cold or gently reheated. For the best texture, reheat in a skillet or oven/toaster oven to bring back a little crispiness, though the microwave works in a pinch.
Freezing: These freeze really well! After cooking, let the patties cool completely, then place them in a single layer on a baking sheet and freeze until solid (about 1–2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight and reheat in the oven, toaster oven, or skillet. (Keep in mind the microwave will warm them but won’t restore crispiness.)
Let Me Know Your Thoughts
If you gave this Tuna Patties recipe a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Easy Tuna Patties
Ingredients
- 4 (5-ounce) cans tuna in water, drained well (20 oz total)
- 2 large eggs, lightly beaten
- 1/3 cup breadcrumbs (I used fine breadcrumbs but panko is great too)
- 1/3 cup finely diced red onion, (about 1/2 medium onion)
- 3 scallions, finely chopped
- 2 small jalapeños, ribs and seeds removed, finely chopped (see notes)
- 1/2 cup chopped cilantro, plus a few leaves for garnish
- 4 Tablespoons mayonnaise (or Greek yogurt)
- 1 large lemon, zested, and 2 tablespoons juice, plus more lemon wedges for serving
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- neutral oil or olive oil, for pan-frying (about 2–3 tablespoons)
- flaky salt, for finishing (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the drained tuna to a large bowl and use a fork to flake it very finely until no large chunks remain. This step helps the patties hold together.
- Add the eggs, breadcrumbs, red onion, scallions, jalapeños, cilantro, mayonnaise, lemon zest, lemon juice, garlic powder, salt, and pepper. Mix until well combined. Mix until everything is fully incorporated. If the mixture feels too wet, add a little more breadcrumbs as needed.
- Using a 1/3-cup measure, scoop and form into about 10 patties, roughly ½–¾ inch thick. Place on the prepared baking sheet. Refrigerate for 15 minutes to help the patties firm up and hold together better while cooking (you can skip this step if you're short on time).
- Heat 2 tablespoons oil in a large skillet over medium-high. Once hot, add 4–5 patties at a time. Cook for about 2–3 minutes per side, or until golden brown and crisp. Add a little more oil if needed between batches, and adjust heat as needed to prevent burning or oil splatter.
- Sprinkle with flaky salt if desired and serve warm with lemon wedges and your favorite creamy dipping sauce. Garnish with extra cilantro.
Notes
- Tuna: Too much moisture can make the patties fall apart so be sure to drain the tuna really well. Likewise, large chunks of tuna will not bind well so flake it really well with a fork before adding the other ingredients.
- Jalapeños: If you don’t mind a little heat, don’t remove all of the membranes from the jalapeños.
- When shaping the patties, gently but firmly press the mixture together until it holds its shape.
- For best results, I like to chill the patties in the fridge for about 15 minutes before pan-frying. It’s the perfect window to toss together a quick salad or whip up a zesty dipping sauce. If your short on time, you can skip this step.
- Make sure the pan is hot and don’t overcrowd. This helps the tuna cakes brown, not steam.
- Let the first side fully set before flipping, then turn carefully.
- 1 jalapeño, seeded and chopped
- 1/2 small garlic clove, chopped
- 1/4 cup mayonnaise, sour cream or Greek yogurt
- Juice of 1 small lime
- a handful cilantro leaves with tender stems, roughly chopped
- 2 tablespoons water
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