I always keep a few cans of tuna in my pantry. It’s especially handy for those days when I realize I don’t have any protein prepped for my lunches or dinners and can make recipes like tuna salad, tuna melts, tuna pasta salad, or these easy tuna patties. This recipe has become one of my favorite solutions for those busy times when I need something quick, simple, satisfying, and made with ingredients I almost always have on hand.
These tuna patties are perfectly crispy on the outside while staying tender and flaky in the center. They truly remind me of crab cakes, but they’re much easier and more budget-friendly to make, thanks to canned tuna. I serve them with a fresh side salad and the included lemony aioli sauce or tartar sauce for dipping each bite. Absolutely delicious!
Recipe Highlights
Made from pantry staples. This recipe comes together with canned tuna and a handful of everyday refrigerator and pantry ingredients, making it perfect for those days when a grocery run just isn’t happening.
Crispy outside, tender inside. The light breadcrumb coating creates a golden crust on the outside of these tuna cakes while the inside stays moist, flaky, and packed with flavor.
Protein-rich and fast. Tuna provides plenty of high-quality protein, making these low carb patties a filling meal that’s both nourishing and delicious. It’s also one of the quickest hot meals out there, taking less than 30 minutes, start to finish.
I also find that making eight smaller patties instead of four large ones makes them much sturdier. And patience pays off. Don’t try to flip them until the first side has developed a crisp golden crust and feels firm. They’ll release much more easily from the pan.
Make It Gluten Free
To make tuna patties that are gluten-free, swap the regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. It works great, and the patties turn out every bit as crispy and delicious.
⭐⭐⭐⭐⭐
“Where have these been all my life? Delicious! I just finished having these for dinner and they’re perfect! Thanks for always providing such good, healthy recipes!” ~ Aimee
What To Serve With Them
My favorite way to serve this easy tuna patties recipe is with a fresh green salad on the side and with lemon-garlic aioli for dipping. The bright lemon, garlic, and dill of the creamy sauce complement the crispy patties perfectly.
They’re also delicious served with tartar sauce, sour cream, plain Greek yogurt, honey mustard, or hot sauce. And they pair well with sides of roasted vegetables, steamed green beans, roasted potatoes, fresh fruit, or a simple squeeze of fresh lemon. Extra chopped dill sprinkled over the top is always a nice finishing touch.
Storing Leftovers
Leftover tuna patties keep well in an airtight container in the refrigerator for up to 4 days, making them great for meal prep lunches.
For longer storage, freeze the cooked patties for up to 3 months. I like placing parchment paper between each patty so they’re easy to separate.
To reheat, I warm the patties in a skillet, air fryer, or in my oven until heated through. These methods help bring back the crispy exterior much better than reheating in the microwave.
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Tuna Patties Recipe
These crispy tuna patties are an easy, high-protein meal or appetizer made from everyday pantry staples. They’re crisp on the outside, tender on the inside, and delicious served with aioli or tartar sauce for an easy lunch or light dinner.
Ingredients
For the Tuna Patties:
- 2 (5-oz) cans tuna packed in water, drained well
- 1 large egg
- ½ cup breadcrumbs, divided
- ¼ cup minced red or yellow onion
- 2 tablespoons lemon juice (Juice of ~ ½ lemon)
- 1 tablespoon mayonnaise
- 1 tablespoon fresh dill
- 1 garlic clove, finely minced or grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 1 tablespoon avocado oil
For the (optional) Lemon Garlic Aioli:
- ¼ cup mayonnaise
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 small garlic clove, finely minced or grated
- 2 teaspoons fresh dill
- Pinch of fine salt
- Pinch of black pepper
Instructions
- In a medium bowl, combine the drained tuna, egg, ¼ cup breadcrumbs, the minced onion, lemon juice, mayo, dill, garlic, Dijon, salt, and pepper.
- Mix well, then form the mixture into 8 small patties.
- Place the remaining ¼ cup breadcrumbs on a small plate or in a small shallow bowl. Gently set a tuna patty on the breadcrumbs, pressing down gently so they stick. Flip the patty to coat the other side, then transfer the coated patties to a clean plate. Repeat with the remaining tuna patties.
- Place a large skillet over medium-high heat, then add the oil. Once the oil is hot, add the patties to the pan.
- Cook the patties until browned on one side and more firm, 6-7 minutes. Then flip and cook until browned on the other side, 6-7 minutes more. Remove the patties from the pan and place on a paper towel-lined plate.
- To make the (optional) aioli: In a small bowl, combine the ¼ cup mayo, lemon zest, lemon juice, garlic, dill, salt, and pepper. Stir to combine well.
- Serve the tuna patties warm. If desired, serve them with the aioli or other toppings, such as a sprinkle of fresh herbs, squeeze of lemon juice, honey mustard sauce, or tartar sauce.
- Store leftovers in the refrigerator in an airtight container for up to 4 days. Or freeze for up to 3 months.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
For gluten-free tuna patties, use gluten-free breadcrumbs or crushed gluten-free crackers in place of the regular breadcrumbs.
Substitutions:
– May substitute sliced scallions or finely chopped bell pepper for the minced red or yellow onion.
– May use dried dill for the fresh dill in the tuna patties and aioli. Use 1 teaspoon dried dill in the tuna patties instead of 1 tablespoon fresh dill. And use ½ teaspoon dried dill in the aioli instead of 2 teaspoons of fresh dill.
– May use 1 tablespoon melted butter for the 1 tablespoon avocado oil used to cook the tuna patties.
Nutrition Information
- Serving Size: 2 tuna patties without sauce
- Calories: 180
- Fat: 6 g
- (Sat Fat: 1 g)
- Sodium: 424 mg
- Carbohydrate: 12 g
- (Fiber: 1 g
- Sugar: 2 g)
- Protein: 19 g
- Cholesterol: 61 mg
Dietary
Recipe Changelog
- August 2026: We previously published a version of tuna patties that called for 2 eggs instead of 1 and used almond flour instead of breadcrumb. It was served with roasted red pepper mayo. Download the previous version here.
The photos in this post were taken by Kaitlin of Creating Kaitlin.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
Easy to customize. Skipjack or albacore tuna both work well, and I’ve also swapped out the fresh dill for fresh thyme and fresh parsley when those are what I have. I’ve also made this recipe with canned salmon a few times and I think it’s a really tasty and nutritious option, as well.
Ingredient Notes And Substitutions
These healthy tuna patties come together quickly. Here are the ingredients to gather:
- Canned tuna: This is the main ingredient that provides lean protein and a flaky texture. I pick sustainable types of tuna like skipjack, chunk light, or albacore tuna. And canned salmon to make salmon patties is an excellent substitute for a slightly different flavor.
- Egg: A whole egg helps bind the mixture together so the patties hold their shape when heated.
- Breadcrumbs: I mix breadcrumbs into the patties and also use them to make the crispy coating. I like plain breadcrumbs or panko breadcrumbs, but Italian breadcrumbs also work well.
- Red or yellow onion: This adds a mild sweetness and a little nice crisp texture. Sliced green onions or chopped chives may be substituted.
- Fresh lemon juice: A little pop of citrus really brightens all of the flavors and balances the richness of the tuna.
- Mayonnaise: This is a helpful ingredient for keeping the patties moist and tender.
- Fresh dill: Adds fresh herb flavor that pairs great with seafood. Dried dill may be substituted.
- Garlic: A little fresh minced garlic adds savory flavor to every bite.
- Dijon mustard: I add just a touch of mustard for a subtle tang that makes these tuna patties taste extra special.
- Avocado oil: This is my go-to cooking oil for these tuna cakes. It creates the crispy golden exterior while they cook. I’ve also cooked the tuna patties in melted butter, which gives them even more of a rich taste.
Find the ingredient list with exact measurements in the recipe card below.
Mix, Coat, And Pan-Fry The Patties
What I love most about this recipe is that everything comes together in just one bowl.
- Form the patties: I combine the tuna, egg, veggies, mayo, and seasonings in a medium bowl before shaping the mixture into eight small patties. I recommend keeping them on the smaller side because they’re much easier to flip without falling apart.
- Coat the patties: I coat each one in breadcrumbs, gently pressing so the crumbs adhere to both sides.
- Cook the patties: Once the skillet and oil are hot, I let the patties cook undisturbed until the first side is deeply golden and feels firm before I flip them over. Waiting those full 6 to 7 minutes helps them stay together and develop that irresistibly crispy crust.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Keep Them From Falling Apart
One of the biggest keys to success is draining the tuna really well before mixing everything together. Extra liquid can make the patties too soft and difficult to handle.
I also find that making eight smaller patties instead of four large ones makes them much sturdier. And patience pays off. Don’t try to flip them until the first side has developed a crisp golden crust and feels firm. They’ll release much more easily from the pan.
Make It Gluten Free
To make tuna patties that are gluten-free, swap the regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. It works great, and the patties turn out every bit as crispy and delicious.
⭐⭐⭐⭐⭐
“Where have these been all my life? Delicious! I just finished having these for dinner and they’re perfect! Thanks for always providing such good, healthy recipes!” ~ Aimee
What To Serve With Them
My favorite way to serve this easy tuna patties recipe is with a fresh green salad on the side and with lemon-garlic aioli for dipping. The bright lemon, garlic, and dill of the creamy sauce complement the crispy patties perfectly.
They’re also delicious served with tartar sauce, sour cream, plain Greek yogurt, honey mustard, or hot sauce. And they pair well with sides of roasted vegetables, steamed green beans, roasted potatoes, fresh fruit, or a simple squeeze of fresh lemon. Extra chopped dill sprinkled over the top is always a nice finishing touch.
Storing Leftovers
Leftover tuna patties keep well in an airtight container in the refrigerator for up to 4 days, making them great for meal prep lunches.
For longer storage, freeze the cooked patties for up to 3 months. I like placing parchment paper between each patty so they’re easy to separate.
To reheat, I warm the patties in a skillet, air fryer, or in my oven until heated through. These methods help bring back the crispy exterior much better than reheating in the microwave.
Tuna Patties Recipe
These crispy tuna patties are an easy, high-protein meal or appetizer made from everyday pantry staples. They’re crisp on the outside, tender on the inside, and delicious served with aioli or tartar sauce for an easy lunch or light dinner.
Ingredients
For the Tuna Patties:
- 2 (5-oz) cans tuna packed in water, drained well
- 1 large egg
- ½ cup breadcrumbs, divided
- ¼ cup minced red or yellow onion
- 2 tablespoons lemon juice (Juice of ~ ½ lemon)
- 1 tablespoon mayonnaise
- 1 tablespoon fresh dill
- 1 garlic clove, finely minced or grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 1 tablespoon avocado oil
For the (optional) Lemon Garlic Aioli:
- ¼ cup mayonnaise
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 small garlic clove, finely minced or grated
- 2 teaspoons fresh dill
- Pinch of fine salt
- Pinch of black pepper
Instructions
- In a medium bowl, combine the drained tuna, egg, ¼ cup breadcrumbs, the minced onion, lemon juice, mayo, dill, garlic, Dijon, salt, and pepper.
- Mix well, then form the mixture into 8 small patties.
- Place the remaining ¼ cup breadcrumbs on a small plate or in a small shallow bowl. Gently set a tuna patty on the breadcrumbs, pressing down gently so they stick. Flip the patty to coat the other side, then transfer the coated patties to a clean plate. Repeat with the remaining tuna patties.
- Place a large skillet over medium-high heat, then add the oil. Once the oil is hot, add the patties to the pan.
- Cook the patties until browned on one side and more firm, 6-7 minutes. Then flip and cook until browned on the other side, 6-7 minutes more. Remove the patties from the pan and place on a paper towel-lined plate.
- To make the (optional) aioli: In a small bowl, combine the ¼ cup mayo, lemon zest, lemon juice, garlic, dill, salt, and pepper. Stir to combine well.
- Serve the tuna patties warm. If desired, serve them with the aioli or other toppings, such as a sprinkle of fresh herbs, squeeze of lemon juice, honey mustard sauce, or tartar sauce.
- Store leftovers in the refrigerator in an airtight container for up to 4 days. Or freeze for up to 3 months.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
For gluten-free tuna patties, use gluten-free breadcrumbs or crushed gluten-free crackers in place of the regular breadcrumbs.
Substitutions:
– May substitute sliced scallions or finely chopped bell pepper for the minced red or yellow onion.
– May use dried dill for the fresh dill in the tuna patties and aioli. Use 1 teaspoon dried dill in the tuna patties instead of 1 tablespoon fresh dill. And use ½ teaspoon dried dill in the aioli instead of 2 teaspoons of fresh dill.
– May use 1 tablespoon melted butter for the 1 tablespoon avocado oil used to cook the tuna patties.
Nutrition Information
- Serving Size: 2 tuna patties without sauce
- Calories: 180
- Fat: 6 g
- (Sat Fat: 1 g)
- Sodium: 424 mg
- Carbohydrate: 12 g
- (Fiber: 1 g
- Sugar: 2 g)
- Protein: 19 g
- Cholesterol: 61 mg
Dietary
Recipe Changelog
- August 2026: We previously published a version of tuna patties that called for 2 eggs instead of 1 and used almond flour instead of breadcrumb. It was served with roasted red pepper mayo. Download the previous version here.
The photos in this post were taken by Kaitlin of Creating Kaitlin.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
I followed the recipe but only used 1 egg and even then these were too watery and fell apart when I cooked them 🙁 Good flavor though. Will need to experiment how to make them hold up better.
Hi Denise,
Sorry to hear yours fell apart like that. It may have been the tuna, some brands are much drier than others – and albacore is often drier that chunk light tuna. I’d suggest draining the tuna really well, even using the lid and pressing it onto the surface of the tuna to get more liquid out.
Also, the weight of tuna can vary by brands. This recipe was tested using a 5 oz. can (so 5 oz. of tuna by weight).
Mine were a little watery too but I kind of squeezed the patty in my fist and only one of them ended up falling apart a little bit. It was delish! Thanks for the easy meal prep!
Yes, you do have to squeeze as much liquid out as possible. Glad they turned out for you!
Love this recipe!! Thank you so much!
Awesome! You’re so welcome 🙂
These look yummy!!
My son is allergic to eggs too. I almost always use flax egg as a substitute. Lately my flax egg technique hasn’t met my texture expectations in meatballs, etc. is there another better alternative for this type of recipe.
Hi Sarah,
You could try a chia seed egg (ground chia seeds + water) though they tend to be slightly gummier. I’ve had a good results with the new Bob’s Red Mill Egg Replacer (it doesn’t contain soy like the original formulation does).
Could you use fresh tuna instead of canned and dice it very small?
Yes, you could use fresh tuna.
Love, love, love this recipe! The roasted red pepper mayo is perfect with the tuna cakes. This makes an awesome lunch, served over spinach or with a side salad!
Awe thanks Jenny! So great to hear!