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Tuna Patties
Tuna Patties are packed with flavor and have the best texture -- crisp on the top and bottom with a soft (never dry or hard) interior. These patties are so quick and easy to make (thank you canned tuna!) and sure to be a family favorite! Serve your patties over a quick (two-ingredient) slaw and a tasty tartar sauce.
Servings 12 patties
Calories 132kcal
Cost $8.12
Ingredients
Tuna Patties
- 1 large yellow onion
- 1 cup Panko breadcrumbs
- 1/2 teaspoon each paprika, garlic powder
- 6 tablespoons finely chopped herbs (we love a combo of parsley, green onions, dill)
- 2 large eggs
- 1/2 cup grated Parmesan cheese (Note 1)
- 2 tablespoons lemon juice, plus 1 tsp zest
- 2 tablespoons full-fat mayo
- 3 cans (5 oz. each) olive-oil tuna (Note 2)
- Salt & pepper, olive oil for cooking
- Optional: 1 lemon, tri-colored coleslaw + Litehouse coleslaw dressing (Note 3)
Tartar Sauce
- 2 tablespoons lemon juice, plus 1/2 tsp zest
- 1/2 cup full-fat mayo
- 1-1/2 tablespoons sweet pickle relish
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon each: Worcestershire sauce, Dijon mustard
Instructions
- PREP: Peel off outer layer of onion and then grate on the large holes of a box grater. Measure to get about 1 scant cup (200g) grated onion. Finely dice the parsley, green onions and dill; measure after being diced to get 2 tablespoons of each. Zest and juice a lemon. Thoroughly drain tuna and set aside for now. Set out a large sheet pan and line with parchment paper, set aside for now.
- PATTIES: In a large bowl, combine all of the patty ingredients EXCEPT the drained tuna. Season to taste; I add 1/4 tsp each of salt & pepper. Mix well and then add in the drained tuna. Gently mix, leaving the tuna in flakes instead of breaking it up further. See Note 4 for trouble-shooting. Once incorporated, use a 1/4 cup measuring cup to scoop up the mixture and pack it in tightly. Release the packed tuna mixture onto the prepared sheet pan and form round patties that are just under an inch thick. Repeat with the rest of the mixture until you have about 12 patties. Place tray of patties in the freezer for 15-20 minutes (as long as it takes to make the tartar sauce and coleslaw if making!).
- TARTAR SAUCE: Combine all of the ingredients in a small bowl. Season to taste with salt & pepper (I add 1/8 tsp of each). Mix well, taste, adjust to personal preference. Refrigerate until ready to use (great sauce to make ahead of time -- it only gets more flavorful as it sits).
- OPTIONAL COLESLAW: Open a package of coleslaw mix and toss with prepared coleslaw dressing (add to desired creaminess preference). Toss with tongs. Refrigerate until ready to use tossing before serving.
- COOK PATTIES: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Carefully take patties (I use a sharp metal turner to move and flip patties so they don't break apart!) straight from the freezer into the pan and cook until nicely browned, about 3 to 4 minutes on each side. Transfer cooked patties to a paper-towel lined plate repeating until all patties are cooked, adding more oil as you go. (Want them all cooked at once? See Note 5).
- SERVING: Divide coleslaw among plates. Add tuna patties on top along with lots of tartar sauce. Serve with additional wedges of lemon if desired. Enjoy promptly!
Video
Notes
Note 1: Parmesan cheese: Parmesan from a can will be too salty and overpowering in these patties. Use the freshly grated, sandy consistency from the store. Here’s exactly what we use.
Note 2: Tuna: Good tuna makes a world of difference in flavor AND texture. Pick an olive-oil-packed tuna (my personal favorite is Genova’s®). Tuna packed in olive oil is richer and has a fresher flavor. Plus, this brand of tuna doesn't disintegrate into the patty blend -- it holds a chunkier shape much better (this is important for texture). Make sure to VERY thoroughly drain the tuna (we have found tuna packed in water can make the patties too moist if not drained well).
Note 3: Serving suggestions: We combine a bag of coleslaw mix and some fresh (refrigerated) coleslaw dressing (We love Litehouse) and toss the two together until the mix is sufficiently mixed. So quick and easy!
Note 4: Trouble-shooting: If the mixture is coming up too dry add a touch more mayo or simply stir the mixture a little more. Overly wet? Add a touch more Panko. Patties should be more on the moist side and can be more prone to falling apart (depending on the tuna used) which is why it's important to tightly compact the mixture, shape compressed patties, chill the patties, and handle them delicately.
Note 5: Bake patties: We prefer these sautéed, but if you want them all done at the same time you can't beat baking! Preheat the oven to 425 degrees F. Drizzle on 2 tablespoons vegetable oil (not olive oil -- it burns) and heat the pan for 1 minute. Add patties in a single layer with plenty of space and then bake for 12-15 minutes. Flip and bake another 4-6 minutes. Remove from the oven and serve promptly.
Nutrition information does not include the tartar sauce as amounts will vary.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 7.8g | Protein: 13g | Fat: 5.1g | Cholesterol: 44.4mg | Sodium: 152.4mg | Fiber: 0.6g | Sugar: 1.1g