How to Make Crispy Tuna Patties in Just 15 Minutes

The only thing better than a good recipe? When something’s so easy you don’t even need one—like with these tuna patties. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed. Here, cookbook author Sheela Prakash shares the tuna patty recipe she makes anytime she’s craving something a little….well, decadent.

I love crab cakes. My wallet, however, does not love the price of fresh crab. Where I live, inland in the Northeast, crab can be exorbitantly expensive. To satisfy my craving until I can get back to my in-laws in Florida, where the cost is much more reasonable, I call on canned tuna—something I always have in my pantry. With a few smart additions, the old reliable turns into something almost as delicious.

What are tuna patties?

Tuna patties (sometimes called tuna cakes or tuna fish cakes) are made by combining canned or jarred tuna with eggs, breadcrumbs, and seasonings, then pan-frying the mixture until golden brown and crispy. They’re an easy weeknight dinner that comes together in about 15 minutes and can be customized with ingredients like mustard, herbs, capers, olives, scallions, or lemon zest.

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How to make tuna patties

These easy tuna patties come together with canned or jarred tuna, eggs, breadcrumbs, and whatever seasonings you have on hand. Crispy, customizable, and ready in about 15 minutes, they’re the pantry dinner you’ll want to make on repeat.

• 2 (5–7oz.) cans or jars tuna (preferably packed in olive oil)
• 2 large eggs
• 2–3 big spoonfuls (about ½ cup) of your favorite condiment (more on that below)
• Flavor boosters (more on that below)
• ¼ cup breadcrumbs (I like Panko)
• Kosher salt and freshly ground black pepper
• Oil for cooking (olive oil or any neutral oil will be fine)
• Lemon wedges, for serving

1. Drain two (5–7oz.) cans or jars tuna. Transfer tuna to a large bowl and flake it with a fork and push the tuna to one side of the bowl.
2. In the divot, crack 2 large eggs and lightly beat them with the fork. Add 2 big spoonfuls of your favorite condiment, your flavor boosters, and ¼ cup breadcrumbs. Season with kosher salt and freshly ground black pepper and mix until just combined. To test if the mixture will hold together, squeeze a ping-pong-ball-sized portion in your fist. If it seems too wet, add an extra sprinkle of breadcrumbs.
3. Divide the mixture into four portions and shape into patties about 3–4″ wide. Place tuna patties on a parchment-lined plate or baking sheet (for easy transfer) and chill at least 10 minutes.
4. Heat a generous drizzle of oil in a nonstick skillet over medium heat until shimmering. Fry patties until deeply golden brown and crispy, 2–4 minutes per side.
5. Serve with lemon wedges or another dollop of whatever condiment you used in the mixture.

To make these canned tuna patties super delicious, you’ll need a “dressing,” a.k.a. your favorite condiments. I like to add a couple of big spoonfuls of something creamy, like mayonnaise, tahini, almond butter, or Greek yogurt, plus 1 spoonful of something punchy like Dijon mustard, harissa, sriracha, gochujang, or pesto. Feel free to mix-and-match. You’ll need about ½ cup total, but I always eyeball it.

To make the patties really stand out, toss in a few Flavor Boosters. Seasonings like the zest of a lemon, some chopped fresh herbs (parsley, cilantro, scallions); minced capers, olives, shallots, celery, or pickled jalapeños; a clove of garlic grated on a Microplane; a few dashes of hot sauce; or spices like garlic powder, red pepper flakes, smoked paprika, or za’atar go a long way to making another night of tuna patties fun and satiating.

My best tuna patty tips

What kind of tuna is best for tuna patties?

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The best tuna for tuna patties is olive-oil-packed tuna—it delivers richer flavor and a more succulent texture. My preference is Tonnino, which I could practically eat straight out of the jar. That said, whatever you keep on hand, including water-packed varieties, will work just as well. You could also sub in tinned salmon or mackerel—or use a combination if you have one can/jar of each.

Tonnino Yellowfin Tuna Fillets in Olive Oil; six 6.7oz jars

What can I use instead of Panko?

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Panko (Japanese-style breadcrumbs) give the tuna patties an extra crispy exterior, but fresh breadcrumbs or dry Italian-style breadcrumbs work too. Finely crushed saltine or butter crackers, pretzels, or potato chips can also step in.

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A short rest in the refrigerator hydrates the breadcrumbs, helping the patties firm up and hold together in the pan. You can skip it if you’re in a hurry, but you may end up with tuna patty scramble instead (not such a bad thing if you want to scatter them over some greens or a rice bowl).

Can I make these tuna patties ahead?

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Yes. Canned tuna patties are a great make-ahead option for packing up for lunch or for when you know you’re gonna get home late. Shape the patties and refrigerate them up to 1 day before cooking, or stash the cooked patties in the fridge up to 2 days. You can eat them cold or reheat them in a toaster oven.

Why did my tuna patties fall apart?

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Tuna patties usually fall apart when the mixture is too wet, too dry, or hasn’t had enough time to chill. If your mixture seems loose, add another spoonful of breadcrumbs. Too dry? Add some more of your chosen condiments. And be sure to refrigerate the patties for at least 10 minutes before cooking.

How to serve tuna patties

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These tuna patties are great as is, with a little extra sauce (whatever condiments you used to make them) and a side of greens or quick roasted or poached vegetables. You can also pile a couple of patties on top of a salad, tuck then into pita, or serve them as a sandwich on a toasted bun with lots of crunchy lettuce and a big slice of tomato.

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Editor’s note: This story was first printed online in March 2023; it has been updated for style.