Recipe

Nutritious Tuna Patties (Juicy and Tender)

Crisp edges, a soft center, and bright lemony flavor. These pantry-friendly tuna patties come together fast and stay moist, thanks to a simple mayo yogurt binder and a quick chill.

By Matt Campbell

•

4.8

A stack of golden tuna patties on a white plate with lemon wedges and a small bowl of yogurt-dill sauce

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Tuna patties have a reputation for being a little dry and a little sad. We are not doing that today. These are juicy, tender, and properly seasoned, with crisp edges that crackle when they hit the plate.

The secret is simple: drain the tuna well, then add moisture back on purpose with a creamy binder (mayo plus a little Greek yogurt), lots of punchy flavor (lemon, Dijon, garlic), and a gentle pan-fry that browns without blasting the inside into sawdust.

Make them for a fast weeknight dinner, tuck them into a sandwich, or meal prep the mixture so future-you can have hot crispy patties in under 10 minutes. Taste the seasoning base before the egg goes in, then let the pan do the rest.

Tuna patty mixture in a bowl with chopped herbs and lemon zest, ready to be formed

Why It Works

Moist, tender texture: Mayo and Greek yogurt add richness and keep the patties from drying out.
Crisp edges without overcooking: A medium heat pan-fry gives you that golden crust while the centers stay soft.
Big flavor from basic ingredients: Dijon, lemon zest, and a little garlic make canned tuna taste like you tried harder than you did.
Weeknight-friendly: Pantry-based and ready fast.

Pairs Well With

Lemony garlic green beans
Crispy oven sweet potato fries
Simple cucumber tomato salad
Buttery rice with peas and dill

Storage Tips

How to Store Leftovers

Fridge: Store cooked patties in an airtight container for up to 3 days. Place parchment between layers to keep the crust from getting soggy.
Reheat (best): Warm in a skillet over medium-low with a tiny splash of oil, about 2 to 3 minutes per side. This brings the crisp edges back.
Reheat (quick): Microwave in 20 to 30 second bursts until warmed through. The texture will be softer, still tasty.
Freeze (cooked): Freeze cooked patties on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating in a skillet.
Make-ahead mix: The uncooked mixture can be covered and refrigerated for up to 24 hours. It actually forms better after chilling.
Freeze (uncooked patties): Form patties, freeze on a sheet pan, then bag. Thaw overnight before cooking for the most even browning.

Common Questions

Why are my tuna patties falling apart?

Usually it is one of two things: the tuna was not drained well, or the mixture did not have enough binder. Drain the tuna until it is not dripping, then chill the mixture for 10 minutes before forming. If it still feels loose, add 1 to 2 tablespoons more breadcrumbs.

Can I make these without breadcrumbs?

Yes. Swap in crushed crackers, quick oats, almond flour, or panko. Start with the same amount and adjust until the mixture holds together.

Can I bake them instead of pan-fry?

Yes. Bake at 425°F on a lightly oiled sheet pan for 10 minutes, flip, then bake 6 to 10 minutes more until browned and hot throughout. Timing depends on patty thickness and your oven, so use your eyes and your hands: the centers should feel firm, not cool or squishy.

What tuna is best?

Either works. Chunk light is softer and usually cheaper. Albacore is firmer and milder, but it is also typically higher in mercury. If you eat tuna often, chunk light is a solid default.

How do I know they are cooked through?

Because these patties include egg, you want them cooked until the egg is set and the center is hot. Look for a firm patty that does not feel squishy in the middle, about 3 to 4 minutes per side at medium heat.

Can I freeze them uncooked?

Yes. Form the patties, freeze on a parchment-lined sheet pan until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before cooking, or cook from frozen on medium-low (add a few minutes per side).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Fork (for mixing and flaking tuna)
Measuring spoons
Microplane or fine grater (optional for lemon zest)
Large nonstick or cast iron skillet
Thin spatula
Plate lined with paper towels (optional)

I started making tuna patties during my practical-skills era, when I cared less about fancy and more about feeding people something genuinely good with what was already in the pantry. The first versions were fine, but they leaned dry and crumbly, which is basically the heartbreak of canned tuna.

Then I tried treating the mix like a burger: season aggressively, add moisture on purpose, and do not overcook. One lemon later, I had that crisp-edge, tender-center thing going on. Now these are my go-to when I want dinner to feel like effort without actually being effort.

Nutritious Tuna Patties (Juicy and Tender)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 (makes 8 small patties)

Ingredients

2 (5-ounce) cans tuna, well-drained (chunk light or albacore)
1 large egg
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt (or more mayo)
1 teaspoon Dijon mustard
1 teaspoon lemon zest plus 1 to 2 tablespoons lemon juice (add more to taste)
1 small garlic clove, finely grated or minced
2 tablespoons finely chopped onion (or scallion)
2 tablespoons chopped parsley (or dill)
1/3 cup breadcrumbs (panko or regular), plus more if needed
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional but excellent)
2 to 3 tablespoons olive oil, for pan-frying

Optional for serving: extra lemon wedges, yogurt-dill sauce, salad greens, toasted buns, or rice.

Instructions

Drain the tuna like you mean it. Press the lid into the can, drain, then transfer tuna to a bowl and flake with a fork. If it looks wet, blot with a paper towel. This is how you avoid soggy patties and control the moisture later with mayo and yogurt.
Mix the flavor base (and taste it). Add mayo, Greek yogurt, Dijon, lemon zest and 1 tablespoon lemon juice, garlic, onion, parsley, salt, pepper, and paprika. Stir until evenly combined, then taste and adjust salt and lemon to your liking.
Add the egg, then the breadcrumbs. Stir in the egg until the mixture looks cohesive. Mix in 1/3 cup breadcrumbs. The mixture should hold together when you squeeze a spoonful. If it feels loose, add 1 tablespoon more breadcrumbs at a time.
Chill for better shaping. Refrigerate the mixture for 10 minutes if you have time. This makes the patties easier to form and less likely to fall apart in the pan.
Form the patties. Shape into 8 small patties (about 2 1/2 to 3 inches wide and about 1/2 inch thick). Small patties cook evenly and get more crisp edges, which is the whole point.
Pan-fry until golden and set. Heat a large skillet over medium heat. Add 2 tablespoons olive oil (a bit more if using cast iron). Cook patties in a single layer for 3 to 4 minutes per side, adjusting heat as needed so they brown steadily without scorching. They are done when the centers feel hot and firm and the egg is set. If you are cooking in batches, add a small splash of oil as needed.
Rest and serve. Transfer to a plate and rest for 2 minutes. Hit with a squeeze of lemon and serve with a quick sauce or a simple salad.

Golden tuna patties sizzling in a skillet with a thin spatula flipping one patty

Nutrition information is estimated.

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