Easy Tuna Patties - Healthy Recipes Blog (2024)

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Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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

Also called tuna cakes, they are easy, affordable, and delicious. And they're ready in just 30 minutes! Feel free to double the recipe - the leftovers are excellent.

Easy Tuna Patties - Healthy Recipes Blog (1)

These tuna patties are an excellent option on those nights when you don't feel like cooking an elaborate meal. I love making them because they are easy, affordable, and tasty. They are also substantial and filling.

We are a family of four. Two of us love fish, one of us tolerates them, and the Picky Eater won't touch them, with the exception of keto-fried fish -- and these tuna cakes. 🙂

Jump to:
  • Ingredients
  • Variations
  • Tuna Patties Instructions
  • Expert Tip
  • Recipe FAQs
  • Serving Suggestions
  • Storing Leftovers
  • More Canned Tuna Recipes
  • Foodie Newsletter
  • Recipe Card

Ingredients

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You'll only need a few simple ingredients to make these tuna patties. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

  • Canned tuna: I typically use water-packed Skipjack tuna. I tried tuna canned in oil once, and it worked, so that's an option, too. Whether canned in water or oil, it needs to be well drained.
  • Mayonnaise: I prefer mayonnaise made with avocado oil.
  • Dijon mustard: This traditional French mustard is creamier and thicker than yellow mustard.
  • Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although in my experience, freshly minced tastes better.
  • Eggs: I use large eggs in almost all of my recipes, this one included.
  • Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
  • Chopped parsley: If you don't have fresh parsley, use cilantro instead. I like the peppery flavor it adds.
  • Olive oil for frying: I love cooking with this delicious oil. Extra-virgin is best.

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 that I tried and liked.
  • Chopped scallions are a lovely addition - you can 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.

Tuna Patties Instructions

The detailed instructions are listed in the recipe card below. Here's an overview of the steps for making this recipe:

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.

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Heat the olive oil in a large nonstick skillet over medium heat. Using a4-tablespoon scoopor measuring cup, transfer four mounds of the tuna mixture to the hot oil. Gently flatten the mounds with the back of a fork.

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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.

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Expert Tip

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.

Recipe FAQs

Will tuna cakes hold their shape without breadcrumbs?

Yes! Breadcrumbs are not necessary. 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.

Why do my tuna patties fall apart?

Perhaps your tuna wasn't well-drained, causing the mixture to be too wet. Or maybe you had relatively large chunks of tuna in the mixture.

It's also important to cook these patties in a nonstick skillet and ensure it is truly nonstick; these pans tend to become quite sticky after a year.

What can I add to tuna to make it taste better?

I like adding something creamy, such as mayo or sour cream, a flavorful ingredient like Dijon mustard, and aromatics/herbs like garlic and cilantro.

Serving Suggestions

I like to top these tuna cakes with a creamy topping such as tartar sauce, sriracha mayo, or sour cream dip and serve them with one of these salads:

  • Creamy cucumber salad
  • Broccoli salad
  • Asparagus salad
  • Tomato salad
  • Cucumber tomato salad
  • Israeli salad
  • Arugula salad
  • Caprese salad

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days or freeze them in freezer bags for up to three months. Reheat them in the microwave, covered, at 50% power. They are surprisingly good when eaten cold, straight out of the fridge!

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More Canned Tuna Recipes

  • Keto Tuna Casserole
  • Keto Tuna Salad

Recipe Card

Easy Tuna Patties

These crispy tuna patties are gluten-free and keto. They contain no breadcrumbs. Easy, affordable, and delicious, they are the perfect weeknight dinner!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: 8 tuna cakes

Calories: 223kcal

Author: Vered DeLeeuw

Ingredients

  • 2 (5-ounce) cans tuna in water I use skipjack tuna
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh garlic minced
  • 2 eggs large, lightly beaten
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
  • ¼ teaspoon black pepper
  • ½ cup fresh parsley chopped (or cilantro)
  • 4 tablespoons olive oil extra-virgin, for frying

Instructions

  • Preheat the oven to the "keep warm" setting (170°F).

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  • Drain the tuna well. Place it in a medium bowl and flake it with a fork.

    Easy Tuna Patties - Healthy Recipes Blog (14)

  • Mix in the mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.

    Easy Tuna Patties - Healthy Recipes Blog (15)

  • Heat the olive oil in a large nonstick skillet over medium heat.

    Easy Tuna Patties - Healthy Recipes Blog (16)

  • Using a 4-tablespoon scoop or measuring cup, transfer four mounds of the tuna mixture to the hot oil.

    Easy Tuna Patties - Healthy Recipes Blog (17)

  • Gently flatten the mounds with the back of a fork.

    Easy Tuna Patties - Healthy Recipes Blog (18)

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

    Easy Tuna Patties - Healthy Recipes Blog (19)

  • Serve immediately.

    Easy Tuna Patties - Healthy Recipes Blog (20)

Video

Notes

You will use 4 tablespoons of oil for frying, but the tuna patties will only absorb about half that amount. The nutrition info reflects that.

Ideas for varying this recipe:

  • Add a teaspoon of hot pepper sauce or a pinch of cayenne pepper if you like spicy food.
  • It's delicious to cook these patties in butter.
  • Chopped scallions are an excellent addition - try using just ¼ cup of parsley and adding ¼ cup of finely chopped scallions.

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

Add Your Own Notes

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Nutrition per Serving

Serving: 2patties | Calories: 223kcal | Carbohydrates: 1g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Sodium: 598mg

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Disclaimers

Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

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About the Author

Easy Tuna Patties - Healthy Recipes Blog (31) Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

Reader Interactions

Comments

    Leave a Comment

  1. Carolyn Wells

    Easy Tuna Patties - Healthy Recipes Blog (32)
    I made this tonight and no complaints and no changes. I doubled the recipe and they were delicious.

    Reply

    • Vered DeLeeuw

      I'm so glad you enjoyed this recipe, Carolyn! Thank you for taking the time to write a comment.

      Reply

  2. Tamra D Reynolds

    Could these be cooked in an air fryer?

    Reply

    • Vered DeLeeuw

      Hi Tamra,
      I only tested this recipe in a skillet.

      Reply

  3. Rachel

    Easy Tuna Patties - Healthy Recipes Blog (33)
    This is now my go-to recipe. It was quick and easy. I cut it down to one egg based on previous comments. You could change this up with different herbs and seasonings.

    Reply

    • Vered DeLeeuw

      Glad you like this recipe, Rachel! Thank you for the feedback.

      Reply

  4. Narelle Scrimshaw

    Easy Tuna Patties - Healthy Recipes Blog (34)
    These were great! They fell apart a bit on turning, but were delicious. I didn't have parsley so I used an oregano and garlic herb blend. I had some mixture left over and wanted to cook these for tomorrow's lunch. I added a few tablespoons of almond flour. They cooked up and held their shape.

    Reply

    • Vered DeLeeuw

      Glad you liked these patties, Narelle! Thanks for the tip about adding almond flour.

      Reply

  5. Will Hardisty

    Easy Tuna Patties - Healthy Recipes Blog (35)
    These were exceptionally good. I cooked them in plenty of butter in a nonstick skillet.

    Reply

    • Vered DeLeeuw

      So glad you enjoyed these patties, Will!

      Reply

      • Lilly

        Easy Tuna Patties - Healthy Recipes Blog (36)
        Really good. I fried them in a cast-iron skillet and they crisped up nicely, so I didn't have any problem with them falling apart. I used cilantro instead of parsley and I highly recommend them this way. Thank you!

      • Vered DeLeeuw

        I'm so glad you liked these tuna patties, Lilly! Cilantro does add great flavor.

  6. Thomas Brennan

    Easy Tuna Patties - Healthy Recipes Blog (37)
    It's important to make the patties pretty thin, or they won't hold together. I made them too thick the first time around. Also, I cut the salt down to 1/4 teaspoon, since there's a ton of sodium in the mustard (I used regular yellow mustard). This is a good Friday night recipe - added to my book!

    Reply

    • Vered DeLeeuw

      Glad you like this recipe, Thomas! Thank you for your insights.

      Reply

  7. Lori Calton

    Easy Tuna Patties - Healthy Recipes Blog (38)
    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 1/4 cup and follow the instructions. I might have to try this with crabmeat eventually.

    Reply

    • Vered DeLeeuw

      Glad you liked this recipe, Lori! Check out this recipe for crab cakes. They're excellent.
      https://healthyrecipesblogs.com/gluten-free-crab-cakes/

      Reply

Easy Tuna Patties - Healthy Recipes Blog (2024)

FAQs

How to stop tuna patties falling apart? ›

To fix the problem, you just need to add a little extra raw protein, and the easiest place to get a protein fix is from an egg. Adding an egg to a batch of tuna patties is a little extra insurance that things will stay together, especially if you tend to measure your other ingredients by eyeballing them.

What is the healthiest way to eat canned tuna? ›

Healthy tuna recipes
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  2. Spinach omelette. A star rating of 2.8 out of 5. ...
  3. Tuna & butterbean salad. A star rating of 4.5 out of 5. ...
  4. Storecupboard tuna bean salad. ...
  5. Spicy tuna quinoa salad. ...
  6. Tuna Niçoise protein pot. ...
  7. Healthy tuna pasta. ...
  8. Asparagus & tuna salad.

What to eat with tuna cake? ›

My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my Comeback Sauce. But you could also stuff the tuna cakes into a pita with some tomatoes and greens, and a little tartar sauce.

How many calories are in a tuna patty? ›

Nutrition summary

There are 271 calories in 1 serving of Tuna Patties.

Why won't my tuna patties stick together? ›

If you find that your tuna patties tend to fall apart, you don't need to start over or add more tuna: You just need to add an extra egg to the batch. Tuna from a can or pouch is usually one of three kinds of fish: albacore, yellowfin, or skipjack, all of which are pretty soft and flaky when they're packaged.

What helps patties stick together? ›

The most commonly used binding agent for hamburger patties is eggs. They work well with ground meat and are easy to incorporate into the rest of your ingredients.

Why should you not eat canned tuna every day? ›

Certain types of tuna are high in mercury, which can have harmful effects on health in high amounts or in certain populations. For most healthy adults, it's recommended to consume at least 2 servings of fish per week, which can include tuna.

How many times a week should I eat canned tuna? ›

Canned light tuna is in the “Best Choices” category and it is fine to eat 2 to 3 servings per week. We recommend that you eat a variety of fish. You may wish to try other affordable fish in the “Best Choices” category such as canned salmon or sardines, frozen fish, or fresh fish that are at a reduced price.

What tastes good on tuna? ›

Feel free to use a spicy mayonnaise for an extra kick. To offset any heat, swap out soy sauce for ponzu or add lime juice to allow the citrus to cut through. If you want to get real fancy, top the tuna with specialty items like chili oil, kimchi, or melted cheese. Tuna tastes even better when it's sweeter.

What is the best bread to eat with tuna? ›

The top bread choice for tuna salad is multigrain, mainly because it's hearty enough to hold ample tuna salad in place. Additionally, multigrain bread is made with grains like oats, barley, and flax, meaning it's nutrient-dense and high in fiber.

Does Canned Tuna have a lot of calories? ›

According to the USDA, a 5 ounce can of tuna in water has 120 calories and a 5 ounce can of tuna in oil has 280 calories on average. It's important to note that about 90% of the calories in canned tuna come from protein.

How many calories are in 2 0z tuna? ›

There are 73 calories in 2 ounces of White Tuna Fish (Drained Solids In Water, Canned).

How many calories in a Mexican style tuna? ›

Nutritional information
Per 100g/mlPer Serving
Energy (Cal)81.8977.79
Fat0.470.45
Dietary Fibre (total)1.301.24
Polyunsaturated0.270.26
11 more rows

Why do my fish patties fall apart? ›

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

Why do my patties fall apart? ›

The first reason is that by the time you flip your burger to cook the second side, you'll have one side of your burger cooked and solid enough to hold the other side in place. Secondly, constantly scraping the patty up off the grill and plopping it back down is bound to break it apart!

How do you keep homemade fish cakes from falling apart? ›

You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together.

References

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