Quick, flexible recipes you can make with pantry staples are essential for busy lives. These Quick Tuna Patties come together fast—about ten minutes of prep and mixing—and fry up in a matter of minutes for a hot weeknight meal. You can also prepare the patties ahead of time: separate them with wax paper in an airtight container and refrigerate for up to a day before frying.
Canned tuna is a pantry favorite: affordable, high in protein, long shelf life, and versatile. Buying in bulk can save money, but single cans on sale work just as well. Look for tuna packed in water if you want a lighter texture, though any variety you prefer will still make tasty patties. Check the expiration date on cans and rotate your stock for the best flavor and quality.
Dry breadcrumbs are another staple that keeps well. Large canisters from warehouse stores are economical, while smaller grocery-store containers are convenient if you use them regularly. Italian-seasoned breadcrumbs add a herby, savory note that I often use, but plain breadcrumbs with your own seasoning blend work perfectly too. Tuna pairs nicely with many flavors—try Old Bay, dill, lemon, or a simple Italian herb mix to suit your taste.
Quick Tuna Patties
Ingredients
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3 5 oz. cans tuna, drained
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2 eggs
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10 tablespoons Italian bread crumbs
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3 tablespoons grated Parmesan cheese
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1 tablespoon lemon juice
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3 tablespoons finely diced white or yellow onion
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2 tablespoons vegetable oil (for frying)
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1/2 teaspoon garlic salt
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1/2 teaspoon dried parsley
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1 pinch black pepper
Directions
- Drain the tuna thoroughly after opening the cans.
- In a mixing bowl, beat the eggs. Add the grated Parmesan, breadcrumbs, lemon juice, garlic salt, dried parsley, and black pepper. Stir to form a well-combined mixture, then fold in the drained tuna and the finely diced onion. Shape the mixture into patties about 1 inch thick—this recipe makes roughly 8 patties.
- Heat the oil in a skillet over medium-low to medium heat. Pan-fry the patties 4–5 minutes per side, or until they are golden brown and heated through. Drain briefly on paper towels before serving.
Notes
- To replace garlic salt, use 1/2 teaspoon garlic powder plus two small pinches of salt.
- If you don’t have Italian breadcrumbs, use plain breadcrumbs and add 1 teaspoon dried Italian seasoning or 1/2 teaspoon each of dried basil and oregano.
- For Parmesan substitutions, try aged Asiago, Grana Padano, or Pecorino Romano.
- Shallots are a mild, tasty alternative to white or yellow onion.
- We recommend tuna packed in water for a lighter patty texture, but use your preferred variety.
These tuna patties are versatile: serve them on hamburger buns or between bread for a sandwich, alongside a salad or steamed vegetables, or over rice with sautéed vegetables for a heartier plate. They are excellent hot from the skillet and pair well with a creamy sauce—tartar sauce is a classic choice.
If you don’t have tartar sauce on hand, make a quick version: combine 1/2 cup mayonnaise, 2 tablespoons finely diced dill pickle, 1 tablespoon pickle brine, 1 tablespoon lemon juice, and 1/2 teaspoon dried dill. Adjust seasoning to taste and refrigerate for at least 15 minutes to allow flavors to meld.