PREP TIME: 10 MINS | COOK TIME: 8 MINS | SERVINGS: 5 people
Simple yet incredibly delicious crispy tuna patties made with cans of tuna.
INGREDIENTS
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1 12-ounces can of tuna in water, drained very well
1 5-ounces tuna in water, drained very well
¼ c. panko plus an additional 2 tablespoons
½ c. chopped red onions
½ c. Parmesan
2 teaspoons dried parsley
⅛ teaspoon crushed red pepper
¼ teaspoon onion powder
¼ teaspoon dried dill
½ teaspoon celery seeds
3 tablespoons mayonnaise
3 teaspoons minced garlic
3 teaspoons lemon juice
2 teaspoons lemon zest
3 eggs, lightly beaten
2 teaspoons pepper
1 ¼ teaspoons salt
Patties:
6 tablespoons vegetable oil, add more as needed
¼-1/2 c. panko
How to make Crispy Tuna Patties
Step 1: In a bowl, combine all the ingredients except for the patties ingredients until well mixed.
Step 2: To scoop the mixture, use a 1/4 measuring cup and form it into patties.
Patties:
Step 3: To a shallow dish, add 1/4 of the panko. Lightly coat both sides of the patties with the panko. If needed, you can add more panko.
Step 4: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add about 4 to 5 patties to the skillet and flatten to around 1/8-inch thick using a spatula. Sear for about 3 to 4 minutes on each side until golden brown, Carefully flip the patties.
Step 5: On a paper towel, transfer the cooked patties. Let the patties cool for a couple of minutes. Serve and enjoy!
TIPS:
This recipe is the perfect way to use cans of tuna.
Make sure not to overcrowd the pan and add extra oil to the pan if needed.
I suggest cleaning the pan before frying the remaining patties.
To freeze the uncooked tuna fish patties in advance:
After mixing the ingredients, shape them into patties. Place on baking sheets lined with parchment paper or freezer paper and flash freeze for up to 2 hours. In freezer bags or airtight freezer-safe containers, store the patties, then freeze.
To freeze the cooked tuna cakes in advance:
After the tuna patties are cooked, allow them to cool completely before placing them on a baking sheet in a single layer. Freeze them for about 2 to 3 hours. Then, transfer into a freezer-safe zipper bag or an airtight freezer-safe container. Freeze for up to 2 months.
Remove from the freezer when ready to serve and defrost in the fridge overnight.
To reheat frozen fish cakes:
Pop in the oven and bake for about 8 to 10 minutes at 350 degrees F or until golden brown and crispy.
NUTRITION FACTS:
Calories: 360 kcal, Carbohydrates: 7g, Protein: 20g, Fat: 24g, Saturated Fat: 16g, Cholesterol: 129mg, Sodium: 1043mg, Potassium: 169mg, Fiber: 1g, Sugar: 1g, Vitamin A: 271IU, Vitamin C: 2mg, Calcium: 162mg, Iron: 2mg
Ingredients
- 1 12-ounces can of tuna in water, drained very well
- 1 5-ounces tuna in water, drained very well
- ¼ c. panko plus an additional 2 tablespoons
- ½ c. chopped red onions
- ½ c. Parmesan
- 2 teaspoons dried parsley
- ⅛ teaspoon crushed red pepper
- ¼ teaspoon onion powder
- ¼ teaspoon dried dill
- ½ teaspoon celery seeds
- 3 tablespoons mayonnaise
- 3 teaspoons minced garlic
- 3 teaspoons lemon juice
- 2 teaspoons lemon zest
- 3 eggs lightly beaten
- 2 teaspoons pepper
- 1 ¼ teaspoons salt
- Patties:
- 6 tablespoons vegetable oil add more as needed
- ¼-1/2 c. panko
Instructions
Step 1: In a bowl, combine all the ingredients except for the patties ingredients until well mixed.
Step 2: To scoop the mixture, use a 1/4 measuring cup and form it into patties.
Patties:
Step 3: To a shallow dish, add 1/4 of the panko. Lightly coat both sides of the patties with the panko. If needed, you can add more panko.
Step 4: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add about 4 to 5 patties to the skillet and flatten to around 1/8-inch thick using a spatula. Sear for about 3 to 4 minutes on each side until golden brown, Carefully flip the patties.
Step 5: On a paper towel, transfer the cooked patties. Let the patties cool for a couple of minutes. Serve and enjoy!
TIPS:
This recipe is the perfect way to use cans of tuna.
Make sure not to overcrowd the pan and add extra oil to the pan if needed.
I suggest cleaning the pan before frying the remaining patties.
To freeze the uncooked tuna fish patties in advance:
After mixing the ingredients, shape them into patties. Place on baking sheets lined with parchment paper or freezer paper and flash freeze for up to 2 hours. In freezer bags or airtight freezer-safe containers, store the patties, then freeze.
To freeze the cooked tuna cakes in advance:
After the tuna patties are cooked, allow them to cool completely before placing them on a baking sheet in a single layer. Freeze them for about 2 to 3 hours. Then, transfer into a freezer-safe zipper bag or an airtight freezer-safe container. Freeze for up to 2 months.
Remove from the freezer when ready to serve and defrost in the fridge overnight.
To reheat frozen fish cakes:
Pop in the oven and bake for about 8 to 10 minutes at 350 degrees F or until golden brown and crispy.
