Introduction

These easy weeknight tuna patties come together quickly and make a flavorful, satisfying meal. Crispy on the outside and tender inside, they’re perfect for a simple dinner or packed for lunch. Using common pantry ingredients, you can whip them up anytime.

Three golden-brown patties with crispy edges and flecks of green herbs are stacked slightly overlapping on a round white plate. The patties have a textured surface showing bits of shredded ingredients, with some darker browned spots from frying. On the left side of the plate, there is a small green parsley garnish adding a fresh contrast to the warm colors of the patties. The plate is placed on a white marbled texture surface with a red and white cloth blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 5-ounce cans tuna in water
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh garlic, minced
2 large eggs, lightly beaten
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 cup fresh parsley, chopped (or cilantro)
4 tablespoons extra-virgin olive oil, for frying

Instructions

Step 1: Preheat the oven to the “keep warm” setting (170°F) to keep cooked patties warm.
Step 2: Drain the tuna thoroughly to remove all excess moisture. Place drained tuna in a medium bowl and flake completely with a fork, ensuring no large chunks remain.
Step 3: Add mayonnaise, Dijon mustard, minced garlic, beaten eggs, kosher salt, black pepper, and chopped parsley to the tuna. Mix well to combine.
Step 4: Heat olive oil in a large 12-inch nonstick skillet over medium heat.
Step 5: Using a 4-tablespoon scoop or measuring cup, portion out four mounds of the tuna mixture into the hot oil. Press the mixture firmly into the scoop to help the patties hold their shape.
Step 6: Gently flatten each mound with the back of a fork into a patty shape.
Step 7: Cook the patties until golden brown, about 3 minutes per side. Avoid flipping too early to allow a crust to form. Transfer cooked patties to the warm oven to keep heated while cooking remaining patties.
Step 8: Serve the tuna patties immediately, while warm and crispy.

Tips & Variations

Make sure to drain the tuna very well to prevent the patties from falling apart.
Try using cilantro instead of parsley for a fresh twist.
Add a squeeze of lemon juice to the mixture for extra brightness.
Serve with a side of tartar sauce or a simple green salad for a complete meal.

Storage

Store cooked tuna patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or warm in the oven at 350°F until heated through.

How to Serve

The image shows a white round plate with a black rim placed on a white marbled surface. On the right side of the plate, there are four golden brown patties with a crispy texture and visible green herbs mixed inside, arranged in a slightly overlapping manner. On the left side, there is a fresh salad made of sliced light green cucumbers, halved bright red cherry tomatoes, small pieces of red onion, and chopped green herbs, all mixed together, giving a colorful and fresh look to the dish. The lighting highlights the crispy texture of the patties and the fresh shine on the salad vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tuna packed in oil instead of water?

Yes, but you may want to reduce or omit the added olive oil for frying, as tuna in oil has more fat which could cause splattering.

How can I make these patties gluten-free?

This recipe is naturally gluten-free as is. Just be sure your mustard and any condiments you use are labeled gluten-free.

Easy Weeknight Tuna Patties Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

These Easy Weeknight Tuna Patties are a quick and flavorful meal perfect for busy evenings. Made with canned tuna, fresh herbs, and simple pantry staples, they’re pan-fried to a golden perfection and served hot for a satisfying dish that’s both protein-packed and delicious.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 tuna patties 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Tuna Mixture

2 5-ounce cans tuna in water, drained thoroughly
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh garlic, minced
2 large eggs, lightly beaten
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 cup fresh parsley, chopped (or cilantro)

For Frying

4 tablespoons extra-virgin olive oil

Instructions

Preheat Oven: Set your oven to the “keep warm” setting at 170°F to hold the patties warm after cooking.
Drain and Flake Tuna: Thoroughly drain the tuna to remove all excess moisture, then place it in a medium bowl and flake it finely with a fork, ensuring there are no large chunks.
Combine Ingredients: Add mayonnaise, Dijon mustard, minced garlic, lightly beaten eggs, kosher salt, black pepper, and chopped parsley to the flaked tuna. Mix well until fully combined.
Heat Oil: Warm the extra-virgin olive oil in a large 12-inch nonstick skillet over medium heat until shimmering.
Form Patties: Using a 4-tablespoon scoop or measuring cup, portion out four mounds of the tuna mixture onto the hot skillet. Press and pack the mixture into the scoop firmly to help the patties hold their shape, then transfer to the pan.
Flatten Patties: Gently press each mound down slightly with the back of a fork to form uniform patties.
Cook Until Golden: Cook the patties without moving them for about 3 minutes or until a brown crust forms on the bottom. Flip carefully and cook the other side another 3 minutes until golden brown and cooked through.
Keep Warm: Transfer cooked patties to the preheated oven to keep warm while cooking the second batch.
Serve: Serve the tuna patties immediately for best texture and flavor.