Crispy 4-Ingredient Tuna Patties That Save Dinner

You know those nights when you stare into the pantry hoping dinner will magically appear? That’s how my love affair with tuna patties began—one frantic Wednesday when my kids were starving and my fridge was practically empty. I grabbed two cans of tuna (the ones that had been lurking in the back since who-knows-when), tossed them with breadcrumbs and whatever else I could find, and hoped for the best. Oh wow, did those little patties save the day! Crispy on the outside, tender inside, and ready in under 20 minutes—they’ve been our go-to ever since.

What I love most about tuna patties is their no-fuss flexibility. Got picky eaters? Skip the onions. Feeling fancy? Add a squeeze of lemon or a handful of fresh herbs. They’re just as happy on a toasted bun with tartar sauce as they are on a bed of greens for a lighter meal. And let’s talk about budget-friendly—two cans of tuna feed my whole family, making this recipe a lifesaver when payday feels miles away. Trust me, once you try these, they’ll become your secret weapon too.

Why You’ll Love These Tuna Patties

These golden little beauties have saved more weeknights than I can count—here’s why they’ll become your new favorite too:

• Quick to make: From pantry to plate in 20 minutes flat—perfect for those “what’s for dinner?!” emergencies
• Budget-friendly superhero: Two cans of tuna stretch further than you’d think, keeping your grocery bill happy
• That irresistible crunch: The crispy exterior gives way to the most satisfying tender center—I promise you’ll fight over the last one
• Eat them any which way: Stuff ’em in buns, pile ’em on salad greens, or dunk straight into sauce—no wrong answers here
• Meal planning MVP: Whip up a double batch and stash extras in the freezer for instant dinners when life gets crazy

Seriously, these patties work harder than a Swiss Army knife—they’ve gotten me through grad school, new motherhood, and more chaotic seasons than I care to remember!

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Ingredients for Tuna Patties

Here’s all you’ll need to make these simple yet magical tuna patties—just pantry staples plus a few fresh bits for brightness!

• 2 cans (5 oz each) tuna in water – drained well (save the juice for your cat!)
• 1/2 cup plain breadcrumbs – I use panko for extra crunch, but whatever’s in your pantry works
• 1 large egg – beaten like you mean it
• 2 tbsp mayonnaise – Duke’s or Hellmann’s, no substitutions unless you want dry patties
• 1 tbsp Dijon mustard – that golden kick makes all the difference
• 1/4 cup finely chopped yellow onion – trust me, tiny pieces prevent texture rebellion from picky eaters
• 1/4 tsp kosher salt – plus more to taste when you do your test fry
• 1/4 tsp freshly cracked black pepper – freshly ground makes it sing
• 2 tbsp vegetable oil – for frying (avocado oil works great too)

See? Nothing fancy—just honest ingredients that morph into something spectacular. Keep an extra lemon handy if you’re feeling zesty!

How to Make Tuna Patties

Alright, let’s turn those humble pantry staples into crispy, golden patties that’ll have everyone asking for seconds! Here’s exactly how I do it—every single time—for perfect results:

1. Start by grabbing a large mixing bowl—I like one with some grip so it doesn’t slide around while I’m working.
2. Flake the drained tuna with a fork, breaking up any big chunks (but don’t pulverize it—you want some texture).
3. Add breadcrumbs, beaten egg, mayo, mustard, onion, salt, and pepper. Now comes the fun part—dig in with clean hands and mix until just combined. Seriously, your fingers are the best tools here!
4. Let the mixture sit for 5 minutes while you heat the oil—this lets the breadcrumbs absorb moisture so your patties hold together.
5. Shape evenly into 4 patties (I use a 1/3 cup measure for perfect portions) about 1/2-inch thick—not too thin or they’ll dry out.
6. Heat oil in a skillet over medium until it shimmers (test with a breadcrumb—if it sizzles, you’re golden).
7. Carefully add patties—don’t crowd them! Cook 3-4 minutes per side until deeply golden and crisp at the edges.
8. Transfer to a paper-towel-lined plate—they’ll firm up as they cool slightly.

Pro tip: Resist the urge to press down with your spatula while cooking—that squeezes out precious moisture! Instead, peek underneath at the 3-minute mark—when they release easily and look toasty, they’re ready to flip.

Mixing the Ingredients

Here’s where the magic starts! Dump everything into your bowl and mix gently—you want everything evenly distributed without overworking it. The perfect consistency? Like damp sand that holds its shape when squeezed. Too wet? Add a sprinkle more breadcrumbs. Too dry? A teaspoon of tuna juice or mayo saves the day.

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Shaping and Cooking Tuna Patties

Lightly oil your hands to prevent sticking, then gently form patties—don’t compact them too tightly or they’ll be dense. When cooking, wait for that first side to develop a proper crust (about 3 minutes) before flipping—a quick wrist flick helps avoid breakage. They’re done when both sides crunch and the centers are piping hot!

Tips for Perfect Tuna Patties

After making these tuna patties more times than I can count (hello, grad school survival food!), I’ve learned ALL the tricks to make them foolproof. Here are my hard-earned secrets:

• Drain that tuna WELL—I press mine between paper towels. Soggy patties start with soggy tuna!
• Fresh breadcrumbs FTW—Process day-old bread in your blender instead of using the dry canned stuff. Game-changer!
• Be bold with seasoning—Always fry a tiny test patty first to check salt levels. Tuna needs more than you think.
• Zest is your friend—A teaspoon of lemon zest wakes up all the flavors without making it tart.
• Cold hands, hot pan—Chill the mixture for 15 minutes if your patties keep falling apart.
• Oil thermometer magic—Oil at 350°F means perfect crispiness. No thermometer? Wait until a breadcrumb sizzles instantly.

Biggest rookie mistake? Overcrowding the pan—it steams instead of fries. Give those patties room to breathe, and you’ll get that golden crunch every time. Oh, and save one cooked patty to crumble over tomorrow’s salad—instant gourmet lunch!

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Serving Suggestions for Tuna Patties

Okay, here’s where these tuna patties really shine—they’re like culinary chameleons! My kids go crazy when we serve them slider-style on toasted Hawaiian rolls with tartar sauce, while my salad-loving sister tosses them over mixed greens with a squeeze of lemon (perfect for her weight loss program!). For meal prep magic, I’ll make a double batch on Sunday—half go into meal planning containers with roasted sweet potatoes and broccoli for easy lunches. And when we’re feeling fancy? A quick remoulade sauce transforms them into seafood-shack-worthy dinners. Heck, I’ve even crumbled leftovers into omelets—zero shame in my game!

Storage and Reheating

These tuna patties save beautifully—if you manage to have leftovers! For the fridge, stack cooled patties between parchment paper in an airtight container (they’ll keep for 3 days). Freezing? Wrap each individually in plastic wrap, then stash in a freezer bag—good for 2 months. To reheat, skip the microwave! A quick 2-minute fry in a hot skillet restores that perfect crunch, or pop them in a 375°F oven for 8 minutes until heated through and crispy again. Pro tip: Add a spritz of oil before reheating for extra crispiness!

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Nutritional Information

Here’s the scoop on what you’re getting in each delicious tuna patty (based on my exact ingredient list—your mileage may vary slightly!): Approximately 180 calories, with 9g fat (mostly the good kind from that mayo and tuna), 15g protein to keep you full, and 10g carbs. Not bad for something that tastes this indulgent! Of course, these numbers might shift if you swap ingredients—using full-fat mayo instead of light, for example, or adding extra breadcrumbs. But honestly? When something’s this tasty and easy,I say enjoy every bite!

My patties keep falling apart—help!

No worries—happens to everyone! Chill the mixture 15 minutes before shaping, and make sure your pan’s hot enough before adding patties. If they’re still crumbly, add another egg yolk or a spoon of Greek yogurt as binder.

Can I prep tuna patties ahead?

Yes! Shape patties and store uncooked between parchment in the fridge overnight. For freezing, layer uncooked patties with wax paper—they’ll keep 2 months. Cook straight from frozen (just add 1-2 minutes per side).

Easy Tuna Patties

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A simple recipe for crispy tuna patties using canned tuna, perfect for a quick and budget-friendly meal.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Yield: 4 patties 1x
• Category: Dinner
• Method: Frying
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 2 cans (5 oz each) tuna, drained
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped onion
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil for frying

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Instructions

1. In a bowl, mix tuna, breadcrumbs, egg, mayonnaise, mustard, onion, salt, and pepper.
2. Shape the mixture into 4 equal patties.
3. Heat oil in a skillet over medium heat.
4. Cook patties for 3-4 minutes per side until golden brown and crispy.
5. Serve warm with your favorite sauce or on a bun.

Notes

• For a healthier option, bake patties at 375°F for 15-20 minutes.
• Add a squeeze of lemon juice for extra flavor.

Nutrition

• Serving Size: 1 patty
• Calories: 180
• Sugar: 1g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 60mg