Easy Tuna Patties

Pan-fried tuna patties on white plate with lemon wedges and dipping sauce on the side.

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sandravalvassori.com

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.

Prep Time15

Cook Time12

Chill15

Total Time42

Servings: patties

Calories: 160kcal

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.

**For the optional creamy jalapeño sauce, blend the following ingredients in a blender or food processor until smooth:

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

Nutrition