Tuna Patties Recipe
Delicious and easy to make, these tuna patties are a budget-friendly way to use up canned tuna and other ingredients in your pantry.
Canned tuna is a staple in our house. Luckily the kids love it because it’s a cheap source of protein and is extremely versatile. We make tuna melts, tuna patties, tuna wraps, sandwiches and eat tuna over salads all the time. This tuna patty recipe came from my mother who always made tuna patties for us on Fridays during Lent growing up.
This recipe makes 4 good size tuna patties that you can serve on a bun as a tuna burger, or over a salad or on its own. Fresh lemon zest and juice adds brightness, while fresh herbs like parsley and onions and the dijon mustard disguise any fishy tuna flavor.
Even my husband who does not like tuna eats these patties because they are delicious and don’t taste fishy.
Ingredients in Tuna Patties
- 2 cans of tuna
- 1.5 tablespoons chopped fresh parsley
- 2 tablespoons chopped green onions (any onion or shallot can be used)
- 2.5 teaspoons dijon mustard
- 1/2 cup breadcrumbs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt and pepper
- 1 egg
- 2 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon butter
While I prefer these with albacore tuna and dijon mustard, any variety of canned tuna works great. If you do not have dijon mustard, do not sub regular mustard, it is not the same and adds a totally different flavor profile. I would substitute mayonnaise for the dijon if you don’t have it on hand.
How to make Tuna Patties
Drain the tuna liquid from the cans. Chop the parsley and onions.
In a medium-size bowl, mix the tuna with the mustard, egg, 1 tablespoon of the olive oil, breadcrumbs, lemon zest and juice, parsley, onions, salt and pepper.
Divide the mixture into 4 parts and form the tuna mixture into a ball and shape into a patty. Refrigerate the patties for 30 minutes to help keep their shape while cooking. (this step can be skipped if you are pressed on time)
Heat olive oil and butter over medium-high heat in a skillet. Add the tuna patties and cook for 3 to 4 minutes until golden brown.
Serve with lemon wedges on the side. Makes a perfect tuna burger or topping for a salad.
Tuna Patties
Ingredients
- 2 cans of tuna
- 2.5 teaspoons dijon mustard
- 1/2 cup breadcrumbs
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1.5 tablespoons chopped fresh parsley
- 2 tablespoons chopped green onions any onion or shallot can be used
- salt and pepper
- 1 egg
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon butter
Instructions
- Drain the tuna liquid from the cans. Chop the parsley and onions.
- In a medium-size bowl, mix the tuna with the mustard, egg, 1 tablespoon of the olive oil, breadcrumbs, lemon zest and juice, parsley, onions, salt and pepper.
- Divide the mixture into 4 parts and form the tuna mixture into a ball and shape into a patty. Refrigerate the patties for 30 minutes to help keep their shape while cooking. (this step can be skipped if you are pressed on time)
- Heat olive oil and butter over medium-high heat in a skillet. Add the tuna patties and cook for 3 to 4 minutes until golden brown.
- Serve with lemon wedges on the side. Makes a perfect tuna burger or topping for a salad.
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