Easy Tuna Patties
How to make healthy tuna patties.
Ever had one of those empty-fridge moments?
You know how this happens. You’ve been a little late getting around to the grocery shopping, and when your family asks, “What’s for dinner?” you realize there’s pretty much nothing in the fridge. Maybe a few eggs, a couple of celery stalks, half an onion…certainly not enough to make a meal of.
Fortunately, there’s always a can of tuna in the pantry. And with just that one can of tuna, plus the few stray items in your fridge, you can make a perfectly good dinner that’s easy and delicious.
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These Easy Tuna Patties are sort of like hamburgers, except instead of ground beef, they’re made from a mixture of tuna, breadcrumbs, and eggs. Seasoned with onion, celery, mustard, pepper, dill, and Old Bay seasoning, these little patties are so packed with flavor that no one at your dinner table will suspect this is a meal you pretty much made out of nothing. You can serve them on rolls, just like a burger, or by themselves with any green vegetable.
Of course, you don’t have to wait for an empty-fridge emergency to make these. They make a perfectly good easy dinner at any time. You can even make them with other kinds of fish besides tuna, which is handy if you have some leftover baked fish to get rid of. All in all, they’re a very handy recipe to have up your sleeve for any occasion.
Easy Tuna Patties
- Beat eggs and lemon juice in a bowl. In a separate bowl, combine Parmesan cheese, bread crumbs, Old Bay, tuna, mustard, onion, celery, black pepper and dill. Pour in egg/lemon mixture.
- Shape tuna mixture into about eight 1-inch-thick patties. NOTE: If you have time, it is best to refrigerate patties for at least an hour. This will help them stay together better during frying, however this is not required.
- Heat vegetable oil in a skillet over medium heat. Fry patties until golden brown, about 5 minutes per side.
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Easy Tuna Patties
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Ingredients
- 3 eggs
- 1 teaspoons lemon juice
- 3 tablespoons grated Parmesan cheese
- 3/4 cup Italian-seasoned bread crumbs
- 1 teaspoon old bay seasoning
- 4 5 ounce cans albacore tuna, drained
- 1 teaspoon dijon mustard
- 1/8 cup finely diced onion
- 1/4 cup finely diced celery
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dill
- 3-4 tablespoons vegetable oil
Instructions
- Beat eggs and lemon juice in a bowl. In a separate bowl, combine Parmesan cheese, bread crumbs, Old Bay, tuna, mustard, onion, celery, black pepper and dill. Pour in egg/lemon mixture.
- Shape tuna mixture into about eight 1-inch-thick patties. NOTE: If you have time, it is best to refrigerate patties for at least an hour. This will help them stay together better during frying. However, this is no a required step.
- Heat vegetable oil in a skillet over medium heat. Fry patties until golden brown, about 5 minutes per side.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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What sides would you pair with this?
I actually like to put these on a burger bun with some tarter sauce! If you just served them as is…. maybe your favorite green veggie? I hope you love them!
I was looking for a new recipe to change up my shoyu tuna patties and your recipe is a hit! I just added some some tofu and it was yummy. Thank you for sharing and posting all the pictures along the way. Mahalo!
I LOVE LOVE tuna fish…made salmon cakes but will try this recipe. Thank you for this and all your other fabulous recipes!!
Yay Phyllis! These tuna cakes are much cheaper to make and taste fantastic! I hope you love them!
I’m allergic to eggs, is there anything I could use as a replacement for them in this recipe?
Thanks in advance 🙂
If eggs are being used as a binder (to hold meatloaf or burgers together, to hold the breading on foods that are too be fried, or to firm up cookies or pancakes) …
Mix together one heaping Tablespoon of soy flour and 2 Tablespoons water per egg
Use one heaping Tablespoon of flax seed and 3 Tablespoons cold water per egg in sweet recipes. Wait for the mixture to gel before you use it. It’ll add a slightly nutty flavor to the finished recipe.
You can use ground flax as a binder. You will needto t mix it with water and let it sit for a bit.
This was the perfect Lenten main dish. I work at a Catholic Church and I wanted to make something different other than fish or catfish. It was a hit! I served it with Sweet Kale Salad (poppy seed dressing), and a side of sliced cucumbers. I did substitute regular mustard because I didn’t have Dijon mustard, and Tony Chachere’s Creole Seasoning instead of Old Bay’s Seasoning. I will be making this again.
Great idea .mom used to make but she passed and didn’t get how to make