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Tuna Patties

Tuna Patties

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Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.

Photography Credit:Elise Bauer

Tuna patties!

All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy.

In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”

We were enthusiastic about food, to say the least. And always hungry.

Video! How to Make Tuna Patties!

Tuna Patties: A Go-To Dish

Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten.

This recipe is as close as I can come to what I remember, probably with a few added flourishes.

What I love about the recipe is that I almost always have the necessary ingredients in the pantry and fridge, the patties are incredibly easy and quick to make, and they’re budget friendly too. Oh yes, and they taste great! (At least to us. Big fans of canned tuna here.)

Tuna Patties Recipe


  • 2 cans tuna (5 to 6 ounce cans)
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon water (or liquid from the cans of tuna)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon butter


1 Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

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  • ½ cup rinsed no-salt-added canned white beans
  • 1 large egg, lightly beaten
  • 3 teaspoons Dijon mustard, divided
  • 1 teaspoon lemon zest
  • 1 teaspoon dried dill
  • 1 teaspoon dried mint
  • ½ teaspoon dried tarragon
  • 2 (5 ounce) cans wild albacore tuna packed in oil, drained
  • ¾ cup whole-wheat panko breadcrumbs
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 (5 ounce) package spring mix salad greens

Coarsely mash beans with a fork or potato masher in a large bowl. Stir in egg, 2 teaspoons mustard, lemon zest, dill, mint and tarragon. Flake tuna into chunks gently fold into the bean mixture. Sprinkle panko over the mixture gently fold in until well combined. Form the mixture into 4 (1-inch-thick) patties.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Swirl to coat the pan. Cook the patties until golden brown on both sides, about 3 minutes per side.

Whisk lemon juice, honey, pepper, salt and the remaining 1 teaspoon mustard and 5 tablespoons oil in a small bowl. Divide greens among 4 plates top each with a tuna cake and drizzle evenly with dressing.

With a can of tuna and sweet potatoes, you can turn a fancy Italian dish into a rustic dinner.

I once thought risotto requires master cooking skills. I never imagined I could make it myself!

This simple risotto recipe only takes 15 minutes of hands-on prep and a bunch of pantry staples you probably already have on hand. It&rsquos seriously impossible to mess up!

The result is a hearty Italian dish that even Gordon Ramsay won&rsquot say no to. That may be an exaggeration, but you get my point!

Main ingredients

2 (7-ounce) cans Gefen Tuna, drained

1/2 cup flour, matzo meal or Haddar Gluten Free Panko Crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 small zucchini, shredded (optional)

2 tablespoons red pepper, diced small (optional)

How to make tuna patties

  • Add ingredients to the bowl: in a large mixing bowl, combine tuna, almond flour, mozzarella, dill, mustard, and lemon zest. Crack the egg and squeeze in the lemon. Season with salt and pepper.
  • Mix: using your clean hands, mix until all the ingredients are evenly combined.
  • Make patties: rub your hands with a bit of oil and pinch off about a spoonful of mixture and shape it into a pattie, about 1/2 inch thick.
  • Place patties on a baking sheet: place the patties with a bit of space in between onto a tray lined with parchment paper. Refrigerate for 15-20 minutes to set.
  • Cook the patties: Heat a heavy skillet over medium heat. Add oil and heat until shimmering. Carefully add patties to the hot oil and sear each side until golden brown, about 6-8 minutes in total.
  • Serve: Once done, remove from the heat and serve warm. Enjoy!

Tuna patties recipe

Everyone this week was asking about my Mother’s Day and I realized I completely forgot to recount the day for my dear readers! After all, it has been tradition the last couple of years that my husband and bother-in-law and sometimes my father-in-law too, plan and execute Mother’s Day lunch for the ladies. They even do the dishes! The whole day feels like such a treat since I can even workout in the morning AND wash AND blow dry my hair. Before noon! Now that doesn’t happen very often. But I also really look forward to trying some new eats, like the bulgur-feta burgers they made last year from Maria Speck’s cookbook. Yummers! Eating food that’s not for a class or my blog is a fun experience for me.

This year, the boys were a little behind on their planning and were deciding the menu on Sunday morning. On their way to the grocery store. I guess they figured the easiest place to go for recipes with which they were familiar was my website. Yep. More of my food. Whatever. It’s all fine. They did a great job even though it took them about 5 hours to make 2 salads and strawberry shortcakes. And my husband put his own (unintentional) spin on my avocado, jicama and mango salad when he substituted curry powder for cumin. The first two letters are the same — easy mistake! Nonetheless, it was a perfect Mother’s Day.

I was working at home the other day with my assistant and normally we throw together leftovers from a class for lunch or make a kale salad with quinoa and whatever is in the vegetable drawer, but yesterday I had a craving for NOT MY FOOD. I was feeling spontaneous and decided to look through my Foodily faves and Pinterest pins. I came upon these tuna patties and nothing could stop me. They reminded me of ones that my mom used to make, except I am fairly certain she used Ritz Crackers as the binder. Gotta love the 70’s.

I had all the ingredients handy and we threw these together in no time. They were so delicious and reminded me a little of crab cakes, but much easier on the wallet. Next time I make them, and there will be a next time, I’m going to make a sauce to go with them. I’m thinking something creamy with lemon and capers. I think these could also be great as a mini version for an hors d’oeuvre. We ate them with a mixed green salad and it was a really satisfying lunch.

By the way, I have a terrific source for very high quality tuna. I buy it from and although it might be one of the more expensive tunas, it’s also the absolute best and Vital Choice doesn’t use BPA in their can liners. Thank you, Vital Choice! This tuna has minimal mercury and is the freshest-tasting I’ve come across. If you have a canned tuna that you love, please share!

Let’s think ahead here. If you want to put the patties together before you leave for the day, or before you start driving everyone to sports practices and music lessons, you can do that and then just saute them right before dinner. You can add some oven fries and a salad or grilled vegetables for a very quick, easy and healthful dinner. Or next year’s Mother’s Day lunch. Hint, hint.

Tuna Salad Recipe With Egg And Celery

Transfer the tuna to a medium bowl and flake with a fork. Open the tuna cans and filter the liquid out.

Chickpea Tuna Salad + VIDEO (Mediterranean Style

While the tuna is drying prepare the rest of the ingredients.

Tuna salad recipe with egg and celery. 1/4 cup chopped sweet pickles Add the remaining ingredients and stir until evenly combined. Add the greek yogurt, dijon mustard, garlic powder and celery into a bowl, season with salt and pepper and mix to combine.

3 tbs parmesan cheese, 1 tbls dried parsley, 1 tsp dried dill weed and a pinch, or sprinkle, of garlic powder. A few simple ingredients are the secret to delicious tuna salad! Add all remaining ingredients including hard boiled eggs, celery, dill pickles, red onion, mayonnaise, lemon juice, dijon mustard, garlic powder, salt & pepper.

Onion | preferably red onion, but if you only white or yellow onion on hand, that is. Despite liking almost every food on earth i really really hate both hard boiled eggs and especially mayo. 1 stalk celery (diced) 2 eggs (hard boiled diced) 2 avocados (diced) how to make tuna salad.

How to make tuna salad with egg. It’s easiest to do this in. In a small bowl or jar, add mayonnaise, lemon juice, celery seed, salt, and pepper.

In a large mixing bowl, add the can of tuna and use a fork to flake it into smaller pieces. This recipe doesn't include boiled egg, but if you like an egg in your tuna salad, boil one and add it in. Taste and adjust seasoning, if necessary.

Canned tuna | chunk light or albacore tuna While the eggs are cooking, prepare the pasta salad mixture. Once you’ve got your hard boiled eggs, making tuna salad with egg is a breeze!

One of the biggest debates. Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry.

I am sure this is the best egg salad recipe ever.

Can I freeze tuna patties?

Freeze uncooked patties in advance

To freeze them before you cook the patties, start by mixing all of the ingredients together.

Shape into patties. You can flash-freeze them on your baking sheets with parchment paper or freezer paper up to two hours. Store them in your freezer bags or a airtight freezer safe container to cook at a later date.

Freezing cooked p in advance

If you are going to cook your tuna patties before freezing them, you will just follow the instructions for making the tuna cakes.

Then, you will let your tuna cakes cool down all the way. Once they are cooled down, you will put them in one layer on your baking sheet.

You can then freeze the patties for 2 to 3 hours. After you have frozen them all the way, take them off from your baking sheet and place them into a freezer safe zipper bag or a airtight freezer safe container. You should make sure the bag is airtight to prevent freezer burn.

Give the fish patties enough time to defrost before you cook them. Then place them in the refrigerator overnight then reheat or cook them.

Frozen patties will last up to 2 months in the freezer.

Reheating frozen tuna patties

To reheat, allow to to defrost overnight in a refrigerator, then place in a 350F oven until golden brown and crispy, about 8-10 minutes or until fully warmed throughout.

Quick Tuna Patties

Recipes you can make with ingredients you have on hand are a must for busy people. That’s one of the reasons I love this recipe for Quick Tuna Patties. With about ten minutes of prep, mixing, and clean up, these patties are shaped and ready to fry for a nice hot meal even on the most frantic weeknight. You can also make these ahead if you have spare time the night before or earlier in the day. Just store the patties in the fridge separated by wax paper in an airtight container and fry them up within a day of making them.

Canned Albacore Tuna.

We always keep tuna in the pantry. It’s a tasty, inexpensive protien source. I typically buy ten or twelve can cases from a bulk store to save even more money, although you can often find tuna on sale at the local supermarket as well. Cans always come with expiration dates printed on them, and they usually give you at least two years to get them used. Tuna has a long shelf-life, it’s packed with protein, it’s inexpensive, and it’s also tasty and versatile — if you’re not in the habit of keeping a couple of cans in the cupboard, it’s a good thing to consider doing.

Dry breadcrumbs are another ingredient I keep on hand. I like the large size canisters I find at bulk stores, but one nice thing about the smaller canisters from the grocery store is that I always get them finished before I begin to worry about them going stale. I really like the Italian flavored breadcrumbs. I think they add an earthy, herby note to any dish I use them in so I tend to use them for most dishes. That’s a personal preference, though, and if you prefer plain breadcrumbs with your own seasonings, this recipe certainly allows for that. Tuna works well with a variety of different seasonings from old bay to dill, so feel free to experiment to your own tastes with this recipe.

What goes well with tuna cakes?

I've served these multiple ways. Here are some ideas to pair this easy protein:

  • Make them thicker and serve as a burger
  • Make them smaller for an appetizer
  • Top over a salad
  • Serve over chow mein or fried rice
  • Serve as a sandwich or in a pita

  • I prefer to rinse tuna before adding ingredients. Place tuna in a mesh strainer, run a little water over it then press firmly with the back of a spoon to get the liquid out. When the tuna is squeezed dry, the seasonings stick better to it and doesn't have too much of a fishy taste.
  • You can bake these fish cakes instead at 375 degrees F for 15 minutes (flipping halfway).
  • Add mashed potatoes, red and green peppers or corn for variety.
  • For this specific recipe, tuna patties do not need to be breaded or dipped in egg wash before frying, just shape them and go straight to skillet.

I like to make these tuna cakes flat and thin. The thinner they are the more surface space for a crust. Making them thinner takes no extra time. Alternatively you can make them thicker and more plump- nice for a tuna burger!

Watch the video: 4 Easy Canned Tuna Recipes (June 2022).


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