Easy Weeknight Tuna Patties

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These flavorful tuna patties are made without fillers. Cooked in olive oil, they are crispy, delicious, and ready in 30 minutes.

Three tuna patties are served on a white plate.

These tuna patties are perfect on those nights when you don't feel like cooking an elaborate meal. They are easy, affordable, and tasty. They are also substantial and filling. The secret ingredients are mayonnaise and Dijon - those add flavor and creaminess - and lots of parsley or cilantro to brighten their flavor and add freshness.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Canned tuna: I typically use water-packed Skipjack tuna, well-drained and flaked.
Mayonnaise: I prefer mayonnaise made with avocado oil.
Minced garlic: Mince it yourself or use the stuff that comes in a jar. Both work, but freshly minced tastes better.
Chopped parsley: You can use cilantro instead. I like the peppery flavor it adds.
Olive oil: Used for frying the patties.

Variations

If you're like my husband and enjoy spicy food, add a teaspoon of hot pepper sauce or a pinch of cayenne pepper.
Cooking these patties in butter is very tasty! Ghee is another delicious option.
Use just ¼ cup of parsley and add ¼ cup of finely chopped scallions.
If you don't have fresh parsley or cilantro, use 1 teaspoon of dried parsley or ½ teaspoon of ground coriander.
Instead of two teaspoons of minced fresh garlic, you can use ½ to 1 teaspoon of garlic powder. It's not as good as fresh garlic, but it's an acceptable substitute.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Drain the tuna well. Place it in a medium bowl and flake it with a fork. Mix in the mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.

Heat the olive oil in a large nonstick skillet over medium heat. Using a 4-tablespoon scoop, transfer four mounds of the tuna mixture to the hot oil. Gently flatten the mounds with the back of a fork.

Cook the patties until golden brown, about 3 minutes per side. Keep the cooked patties in a warm oven while you fry the second batch. Serve immediately.

I was surprised that these tuna patties turned out so well without adding any type of flour. I did not have fresh parsley, so I used dried parsley as well as dried chives. The four tablespoons of olive oil is key to making this recipe work since it is too wet to make patties. Just drop ¼ cup and follow the instructions. I might have to try this with crabmeat eventually.
Lori Calton
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Recipe Tips

You will use 4 tablespoons of oil for frying, but the tuna cakes will only absorb about half that amount. I use the extra oil because it promotes even browning. I tried cooking the patties in less oil, and they weren't as good, so I highly recommend using 4 tablespoons of oil.
Large chunks of tuna in the mixture could cause the patties to fall apart. Please flake the tuna well.
Packing the tuna mixture into the scoop, as shown in the photo below, will help prevent the patties from falling apart.

Packing the tuna mixture into the scoop.

Recipe FAQs

Should I add breadcrumbs?

Breadcrumbs are unnecessary. The patties hold together just fine without them. In fact, you don't even need to add almond flour to the mixture. Just make sure the tuna is well-drained.

However, different canned tuna products can have different textures. If you mix the ingredients and the mixture seems very liquid, add 2-4 tablespoons of breadcrumbs (regular or gluten-free) or almond flour.

Can I use tuna packed in oil?

Yes. Oil-packed is fine to use. Whether canned in water or oil, the tuna should be well-drained and flaked.

Can I substitute salmon for the tuna?

Yes. Or make this recipe for canned salmon cakes.

Can I use a stainless steel skillet?

Not in this recipe. It's important to cook these patties in a nonstick skillet and make sure it's truly nonstick. These pans tend to become quite sticky after a year.

Serving Suggestions

These tuna cakes are delicious just as they are, but I do enjoy them with several different toppings. Four of those toppings are shown in the photo below - sriracha sauce, sriracha mayo, sour cream, and grainy mustard. These patties are also good with tartar sauce and sour cream dip.

Toppings for tuna patties: sour cream, sriracha mayo, mustard, and sriracha sauce.

As for side dishes, I often serve them with one of these salads:

Creamy cucumber salad
Broccoli salad
Asparagus salad
Tomato salad
Israeli salad
Arugula salad
Caprese salad
Cucumber tomato salad, as shown in the photo below

Tuna patties are served with cucumber tomato salad.

Storing and Using the Leftovers

You can keep the leftovers in an airtight container in the fridge for up to 4 days or freeze them in freezer bags for up to three months. Reheat them, covered, in the microwave at 50% power.

They are also good when eaten cold, straight out of the fridge. See the delicious cold leftovers plate below? I had it for lunch today. It features these patties, leftover shishito peppers, tomatoes, and grainy mustard for topping the patties.