These Canned Tuna Patties are crispy on the outside, and tender in the center. They are packed with herbs, lemon zest, and savory flavor, then served with a creamy lemon dill sauce that adds brightness. This canned tuna recipe is perfect for Lent, busy weeknights, budget-friendly meals, or anytime you want a quick high-protein seafood option, without using fresh fish. Simple ingredients, fast cooking time, and restaurant-quality results make these tuna patties a reliable favorite.
Why You Will Love This Canned Tuna Patties Recipe
- Easy Pantry Dinner – This quick seafood recipe uses canned tuna and everyday ingredients.
- Perfect Lent Seafood Recipe – A satisfying meatless meal option for lent.
- Quick Weeknight Meal – These canned tuna patties are ready in about 30 minutes.
- Crispy Golden Texture – Pan-fried for the best flavor and crunch.
- High-Protein Recipe – Filling, satisfying, and family friendly.
- Budget-Friendly Seafood – Affordable, without sacrificing taste.
Ingredient Substitutions
- Tuna: Use all albacore, chunk light tuna, or canned salmon.
- Panko breadcrumbs: Substitute with crushed crackers, regular breadcrumbs, or gluten-free breadcrumbs.
- Mayonnaise: Greek yogurt can be used for a lighter option.
- Fresh parsley: Chives or green onions work well.
- Fresh dill: Use a teaspoon of dried dill, if needed.
- Sour cream: Plain Greek yogurt substitutes easily.
- Olive oil: Avocado oil or neutral frying oil works just as well.
How to Prepare Canned Tuna Patties
- Combine all ingredients for the lemon dill sauce in a small bowl. Mix well and refrigerate while preparing the tuna cakes.
- Drain the tuna thoroughly and add it to a large bowl. Break apart with a fork.
- Add the eggs, mayonnaise, panko breadcrumbs, Dijon mustard, parsley, minced onion, salt, pepper, and lemon zest.
- Mix gently until just combined.
- If the mixture is too dry, add a touch more mayo in small amount until you reach the desired consistency.
- Form the mixture into evenly sized patties and place them on a platter.
- Transfer the patties to the freezer for 10–15 minutes to help them set and hold their shape.
- Heat olive oil in a non-stick skillet over medium heat.
- Fry the tuna cakes until golden brown on both sides, about 3–4 minutes per side.
- Lightly salt immediately after frying. Garnish with fresh parsley.
- Serve warm with lemon wedges and the lemon dill sauce.
How to Serve and Store
- Serve these canned tuna patties with a simple green salad or arugula, with roasted potatoes, rice, coleslaw or a fresh cucumber salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or air fryer to keep the exterior crispy.
- Freeze uncooked patties separated with parchment paper for up to 2 months.
Frequently Asked Questions
- What canned tuna is best for tuna patties? Albacore tuna provides a firmer texture, while tuna packed in oil adds moisture and flavor. Using both creates the best balance.
- Why chill the patties before cooking? Chilling helps the patties hold together and prevents them from falling apart during cooking.
- Can I air fry tuna patties? Yes. Preheat the air fryer to 375°F (190°C). Lightly spray the patties with oil and air fry for 8–10 minutes, flipping halfway through, until golden brown and heated through.
- Can I bake tuna patties instead of frying? Yes. Place the patties on a parchment-lined baking sheet and bake at 400°F (205°C) for 12–15 minutes, flipping halfway through for even browning.
- How do I keep tuna patties from falling apart? Drain the tuna well, use the eggs and breadcrumbs as binders, and chill the patties before cooking.
- Can tuna patties be made ahead of time? Yes. Form the patties up to one day ahead and store covered in the refrigerator until ready to cook.
- Are tuna patties good for meal prep? They reheat beautifully and are excellent for lunches or quick dinners throughout the week.
- Can cooked tuna patties be frozen? Yes. Allow the cooked tuna patties to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or airtight container and freeze for up to 2 months. Reheat directly from frozen in a skillet, air fryer, or oven until heated through and crispy again.
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Canned Tuna Patties
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Canned Tuna Patties are crispy on the outside, and tender in the center. They are packed with herbs, lemon zest, and savory flavor, then served with a creamy lemon dill sauce that brightens the entire dish.
Ingredients
- 3 cans tuna (2 albacore in water, 1 tuna in oil), drained
- 2 eggs, beaten
- 1/3 cup mayonnaise, plus
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, plus more for garnish
- 2 tablespoons minced onion
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- Zest of one lemon
- 2–3 tablespoons olive oil
- Lemon wedges, for serving
Lemon Dill Sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon fresh dill, chopped
- Pinch salt and pepper
Instructions
- Combine all ingredients for the lemon dill sauce in a small bowl. Mix well and refrigerate while preparing the tuna cakes.
- Drain the tuna thoroughly and add it to a large bowl. Break apart with a fork.
- Add the eggs, mayonnaise, panko breadcrumbs, Dijon mustard, parsley, minced onion, salt, pepper, and lemon zest.
- Mix gently until just combined.
- If the mixture is too dry, add a touch more mayo in small amount until you reach the desired consistency.
- Form the mixture into evenly sized patties and place them on a platter.
- Transfer the patties to the freezer for 10–15 minutes to help them set and hold their shape.
- Heat olive oil in a non-stick skillet over medium heat.
- Fry the tuna cakes until golden brown on both sides, about 3–4 minutes per side.
- Lightly salt immediately after frying. Garnish with fresh parsley.
- Serve warm with lemon wedges and the lemon dill sauce.
- ENJOY!
Notes
- Drain tuna very well to avoid soggy patties.
- If the mixture seems to dry, add a touch more mayo.
- Do not overmix the mixture or the cakes may become dense.
- Medium heat is key, too hot will burn the outside before the center heats through.
- Take caution. When the tuna patties are frying, use a grease splatter screen as they tend to “pop” when frying.
- A non-stick or well-seasoned skillet prevents sticking.
- Lemon zest adds brightness without extra moisture.
- The lemon dill sauce can be made up to 2 days in advance.
- This recipe will yield 6 tuna patties.
- Nutrition information does not include the lemon dill sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: Fish and Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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