Ingredients & Substitutions
Here I explain the best ingredients for my tuna patties recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Tuna Patties
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
Store: Place leftovers in an airtight container or wrap them tightly in plastic wrap, and store in the fridge for up to 3-4 days. I like to crumble them over a fresh Mediterranean salad for a protein boost. Meal prep: You can form the patties 1-2 days in advance and keep them in the fridge until ready to cook. I keep them in a glass container with parchment paper between them to prevent sticking. Reheat: For the best texture, reheat the tuna patties in a skillet with a little oil, until they are crispy again. Freeze: After cooling, freeze the patties on a parchment-lined baking sheet until solid. Then, transfer to a zip lock bag or container and keep in the freezer for up to 3 months.
Serving Ideas
All you need for these tuna cakes is a simple side dish! Here are some of the ways I serve them:
Mix the ingredients gently. You want them incorporated well, but don’t want the mixture to be complete mush. I use a folding motion to keep some distinct tuna pieces in there. The patties will be a bit wet and fragile when forming. This is how they should be! Once they are cooked, they hold their shape and are a lot firmer. Adjust the temperature if needed. The amount of time to cook the fried tuna patties will vary depending on their exact thickness, and on the type of pan you use. I aim for about a 1/2 inch thickness (2.5 to 3 inches in diameter), and I like a cast iron skillet for nice browning (but make sure to use enough oil to prevent sticking). Lower the heat if they brown too much before they feel firm. Don’t flip the patties too soon. They will stick and fall apart if you do. Let them cook undisturbed until they have a nice golden brown crust on the bottom. Avoid crowding the pan. If your pan isn’t very big, you may need to fry the patties in 2 batches to ensure they cook evenly and make them easier to flip.
Sauces – I love these tuna patties with my spicy mayo, pictured above. They also go well with tzatziki sauce or even tahini sauce. Sandwich Or Wrap – For a quick lunch, I like to wrap them in lettuce with one of the sauces above. You can also layer them inside your favorite bread with lettuce and tomatoes. Salads – Since these are such a wonderful light summer meal, I usually always pair them with one of my healthy salad recipes. My fresh Greek salad pairs nicely. You can also serve them on top of my arugula salad. Veggies – Not in the mood for salad? Whip up a side of roasted vegetables, like my balsamic glazed brussels sprouts or roasted asparagus, or for something more hearty, herb-roasted potatoes.
More Easy Tuna Recipes
Although salmon is usually my go-to fish, I can’t resist the simplicity and affordability of tuna. Try my other tuna recipes for more quick and easy meals: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle! My friends have this amazing fire pit in their backyard surrounded by huge trees. There are few things more wonderful than gathering around the fire with friends, while our kids play with their friends. This was actually the day after one of my recipe photo shoots, so I brought a giant box of food. No tuna patties, but mostly fall recipes for the season coming up — which was so fitting with the fire. Do you have any recipe requests for fall? Let me know in the comments below!
