Pan fried tuna patties are golden, crunchy cakes made from two cans of drained tuna, panko breadcrumbs, eggs, a little mayonnaise, garlic, parsley, onion, lemon zest, smoked paprika, and chopped bell pepper. They take ten minutes of prep, about ten minutes in the skillet, and make four servings from pantry basics that cost very little.
The panko keeps the center tender and the outside crisp, while the lemon zest and paprika lift the flavor of the canned fish. The mixture holds together without a long chill, and the patties cook in a single skillet. They make a fast dinner on a busy night and work as sandwich fillings too.
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What Makes Pan Fried Tuna Patties Special
Canned tuna makes them quick and affordable.
Panko gives a crunchy crust.
Lemon and paprika add bright, smoky flavor.
Ingredients for Pan Fried Tuna Patties
- The patties are two cans of well drained tuna, two large eggs, a quarter cup of mayonnaise, and one cup of panko breadcrumbs.
- The seasonings are two minced garlic cloves, a quarter cup of chopped parsley, half a chopped medium onion, half a cup of chopped bell pepper, one teaspoon each of lemon zest and smoked paprika, and half a teaspoon of red pepper flakes, with oil for frying.
Tuna. It is the savory protein base.
Eggs and mayonnaise. They bind the mixture.
Panko. It adds a crisp crust and tender crumb.
Lemon zest. It brightens the fish.
Smoked paprika. It adds gentle smoke and color.
Cooking Pan Fried Tuna Patties Step by Step
1. Drain. Open the tuna and drain it very well to remove extra liquid.
2. Mix. Combine the tuna, panko, eggs, mayonnaise, onion, pepper, garlic, parsley, lemon zest, paprika, and red pepper flakes in a large bowl.
3. Shape. Form the mixture into four patties about the size of your palm.
4. Heat the pan. Heat the oil in a skillet over medium heat until hot.
5. Fry. Cook the patties for three to four minutes on each side until deep golden and hot throughout at 160 degrees F.
Drain the tuna until it is almost dry. Extra liquid makes the mixture loose, and patties that will not hold together fall apart in the pan. Press the tuna in a sieve with the back of a spoon, then flake it with a fork before it goes into the bowl.
Let the shaped patties rest for ten minutes before frying if you have time. The panko absorbs moisture and the patties firm up, so they flip cleanly. Turn them once only, and use a wide spatula. Always taste a pinch of the mixture seasoned for salt and heat, but do not taste it raw, since it contains raw egg.
Pro Tips for Pan Fried Tuna Patties
Flag the allergens. These patties contain fish, egg, wheat, and soy or egg from the mayonnaise, so check every label.
Check the temperature. Cook the patties until they reach 160 degrees F because they contain raw egg.
Do not taste raw mixture. Do not taste the raw mixture, since it contains raw egg, and wash your hands and tools after shaping.
Use a nonstick pan. It helps the crust release.
Keep the heat medium. High heat burns the panko before the center warms.
Add dill. It pairs well with tuna.
Drain on a rack. It keeps the crust crisp.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of fish, eggs, and leftovers.
For a spicier patty, add a spoonful of hot sauce or chopped jalapenos to the mixture. A spoonful of Dijon mustard gives a tangy note, and a handful of grated cheddar makes the patties richer. Greek yogurt can replace the mayonnaise for a lighter version.
You can bake the patties on a lined sheet at 400 degrees F for about fifteen minutes, flipping once, or cook them in an air fryer for about eight minutes. Both give a lighter result with less oil. A quick sauce of mayonnaise, lemon juice, and chopped pickles goes well with every version.
Making Pan Fried Tuna Patties Ahead
Cool the patties and store them in an airtight container in the refrigerator for up to three days. Reheat them in a skillet or a 350 degree oven for about eight minutes until hot throughout at 165 degrees F. You can shape the patties a day ahead and keep them covered in the refrigerator, then fry them just before serving.
What to Serve with Pan Fried Tuna Patties
Serve the patties on a bun with lettuce, over a green salad, or with rice and a squeeze of lemon. For more dishes, try pan fried lump crab cakes, poached shredded chicken, vegetable fried rice, or homemade puffed pita bread.
Common Questions About Pan Fried Tuna Patties
How do you keep pan fried tuna patties from falling apart?
Drain the tuna well and let the patties rest before frying.
Can you make pan fried tuna patties ahead of time?
Yes. Shape them a day ahead and fry before serving.
Can you freeze pan fried tuna patties?
Yes, cooked, for up to two months.
Can I use fresh tuna?
Yes, cooked and flaked.
Can I use regular breadcrumbs?
Yes, but panko is crunchier.
Pan Fried Tuna Patties
Equipment
- Large skillet
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 2 can tuna 5 ounce cans, well drained
- 2 large eggs
- ¼ cup mayonnaise
- 1 cup panko breadcrumbs
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- ½ medium onion chopped
- ½ cup bell pepper chopped
- 1 tsp lemon zest
- 1 tsp smoked paprika
- 2 tbsp oil for frying
Instructions
Cooking
- Drain. Drain the tuna very well.
- Mix. Combine all the ingredients except the oil.
- Shape. Form four patties.
- Heat. Heat the oil in a skillet over medium heat.
- Fry. Cook 3 to 4 minutes per side until golden and 160 F inside.
