American
Tuna Patties
Canned tuna, breadcrumbs, and egg form patties that brown in a skillet. They are done when the centers are hot and read 145°F.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Two cans of tuna make dinner without a special grocery trip.
- Breadcrumbs and egg hold the patties together.
- A hot skillet browns both sides in about ten minutes.
- Lemon at the table brightens the canned fish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Drain the tuna very well and flake it into a bowl.
- 2
Add the breadcrumbs, egg, onion, celery, mayonnaise, Dijon, salt, and pepper. Mix until it holds together when squeezed. If it feels wet, add another tablespoon of breadcrumbs.
- 3
Shape the mixture into 8 small patties about 1/2 inch thick.
- 4
Heat the oil in a nonstick skillet over medium heat. Add the patties, leaving space between them.
- 5
Cook 4 to 5 minutes per side, until both sides are golden brown.
- 6
The patties are done when the center of one reads 145°F and they are hot throughout. Serve with lemon wedges.
Pro tips
- Chill the shaped patties for 10 minutes if the mixture feels loose. They will hold better in the pan.
- Medium heat browns them without burning the crumbs before the center heats through.
- Do not press the patties with a spatula. Pressing squeezes them apart.
Easy substitutions
- Breadcrumbs
- Crushed saltines, 1/2 cup.
- Mayonnaise
- Plain yogurt, 2 tbsp.
- Celery
- Finely diced bell pepper.
Storage and reheating
Storage
Refrigerate cooled patties for up to 2 days.
Reheating
Warm in a skillet over medium-low until the center is hot and reads 145°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 260
- Protein
- 24 g
- Carbs
- 14 g
- Fat
- 12 g
- Fiber
- 1 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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