Easy Tuna Patties: 4 Budget Meals

Oh these tuna patties! Seriously, if you’re ever staring into your pantry thinking, “What on earth can I make for dinner *right now* that won’t break the bank?” then you’ve come to the right place. I’m Avery, and I started Devour Dish because I truly believe that amazing food doesn’t have to be complicated or expensive. These easy tuna patties are my go-to when that situation strikes. They’re ridiculously quick to whip up, use pantry staples, and honestly, they taste *so* good. We’ve tested and re-tested them over and over to make sure they’re perfect every time, just like everything here at Devour Dish, because we’re all about simple, delicious food made for real life. You can find out more about my cooking philosophy over on my About page!

Why You’ll Love These Easy Tuna Patties

Seriously, these tuna patties are a weeknight dinner superhero!

• Super Speedy: They come together in about 10 minutes of prep and 10 minutes of cooking – dinner’s on the table FAST!
• Wallet-Friendly: Using canned tuna makes these one of the most budget friendly meals you can whip up.
• So Versatile: Whether you eat them on a bun as a burger, serve them with a side, or just enjoy them plain with some sauce, they’re always a hit.
• Totally Foolproof: This easy tuna patties recipe is practically impossible to mess up. Trust me!

Ingredients for Your Tuna Patties

Okay, so you probably have most of these rattling around in your kitchen right now! For these amazing tuna patties, you’ll just need:

• 1 (5 ounce) can of tuna, make sure it’s all drained really well and then flaked with a fork.
• 1/4 cup of mayonnaise – this is what makes ’em nice and creamy!
• 1 large egg, just give it a quick beat before you toss it in.
• 1/4 cup of onion, finely chopped. Red onion is great here if you have it!
• 1/4 cup of bread crumbs – panko works wonders for a little extra crisp, by the way!
• 1 tablespoon of fresh parsley, chopped up. Adds a lovely fresh little zing.
• 1/2 teaspoon of salt.
• 1/4 teaspoon of black pepper.
• And about 2 tablespoons of vegetable oil for frying up those lovely patties.

How to Make Perfect Tuna Patties

Alright, let’s get down to business and turn these simple ingredients into something truly delicious! Making these tuna patties is seriously so straightforward, you’ll wonder why you haven’t been making them all along. The key is just a little bit of care in a few spots, but mostly it’s just mixing and frying. We want them perfectly cooked and golden brown, not dry or falling apart, right? Follow these steps and you’ll have perfect tuna patties every single time!

Mixing the Tuna Patty Base

First things first, grab a medium-sized bowl. We’re going to toss absolutely everything into here except the oil for frying. Dump in that nicely drained and flaked tuna, the creamy mayo, the beaten egg, your finely chopped onion, those bread crumbs (panko if you have it, for extra crunch!), fresh parsley, salt, and pepper. Now, get in there with a fork or a spoon and just mix it all up really, really well. You want to make sure all those flavors get friendly and everything is completely combined. Don’t overmix, but make sure there are no dry pockets of breadcrumbs or onion just sitting there!

Shaping Your Tuna Patties

Once you’ve got that lovely, uniform mixture, it’s time to form our patties. I usually just eyeball it, but aim for about 4 equal-sized patties from this batch. Gently shape them into discs that are about half an inch thick. Don’t pack them down too hard, or they’ll get dense. Just a gentle press is all you need. If your hands feel a little sticky, no worries – just quickly rinse them under cool water, and you’ll be good to go. This makes them come right off your hands!

Cooking Crispy Tuna Patties

Now for the magic! Heat up your vegetable oil in a large skillet over medium heat. You want it good and hot, but not smoking. Carefully slide those beautiful tuna patties into the hot oil. Listen for that gentle sizzle – that’s what you want! Let them cook for about 4-5 minutes on the first side, without crowding the pan, of course. You’re looking for a gorgeous golden brown crust. Then, give them a flip and cook the other side for another 4-5 minutes. Again, golden brown and heated all the way through is the goal. This is where you get those perfect, crispy tuna patties!

Tips for the Best Tuna Cakes

Alright, let’s talk about taking these already awesome tuna patties and making them absolutely *chef’s kiss*! I’ve made hundreds of these, and over time, you just pick up little tricks. These aren’t strict rules, but trust me, they make a difference in getting that perfect flavor and texture every single time you make these tuna cakes. It’s all about paying attention to the little things, like Avery always says here at Devour Dish – simple doesn’t have to mean boring!

Ingredient Substitutions for Tuna Patties

Don’t have exactly what the recipe calls for? No sweat! For the breadcrumbs, panko is my favorite for extra crunch, but regular breadcrumbs work just fine too. You could even use crushed saltine crackers in a pinch! If you’re out of fresh parsley, a little dried parsley works, just use about a third of the amount. Some folks like to add a pinch of celery salt or a dash of Worcestershire sauce to the mix for extra depth – totally optional, but delicious if you’re feeling adventurous with your tuna patties!

Making Healthier Tuna Patties

Wanna lighten things up a bit without sacrificing flavor? I totally get it! Instead of pan-frying, you can totally bake these tuna patties. Just pop them onto a baking sheet lined with parchment paper (makes cleanup a breeze!) and bake them in a preheated oven at 375°F (that’s 190°C). Bake for about 15 to 20 minutes, flipping them halfway through, until they’re golden brown and cooked through. They might not be *quite* as crispy as the fried version, but they’re still super tasty and a great way to make these super healthy fish cakes! It’s a wonderful option if you’re looking for lighter meals.

Serving Your Tuna Patties

Okay, so your crispy, golden tuna patties are ready! Now, what to do with them? My absolute favorite way to serve these is on toasted hamburger buns, making them awesome tuna burgers, usually with a generous dollop of tartar sauce and some crisp lettuce. But honestly, they’re also fantastic just served plain with a side of your favorite salad or some quick roasted potatoes. They’re even great crumbled over a green salad for a boost of protein!

Storage and Reheating Tuna Patties

Leftover tuna patties are a lifesaver for lunches or quick snacks! Once cooked, let them cool completely. Then, store them in an airtight container in the refrigerator for up to 3 days. Make sure they’re properly sealed so they don’t dry out. When you’re ready to enjoy them again, you have a couple of great options to get them tasting almost as good as the first time!

Frequently Asked Questions about Tuna Patties

Got questions about these little flavor bombs? I’ve got answers! Making these tuna patties is usually pretty straightforward, but sometimes things pop up. Here are a few things people often ask me:

Can I use fresh tuna instead of canned tuna for tuna patties?

You totally can, but it’ll change the texture a bit! Fresh tuna is usually less dense and can be harder to bind. You’d want to cook it first, then flake it, and you might need a little extra binder like breadcrumbs or egg to get them to hold together properly.

What is the best way to bind tuna patties?

In this recipe, the egg and the mayonnaise are our primary binders, with the breadcrumbs helping out a lot too! They soak up moisture and help everything hold its shape. Making sure your tuna is really well-drained is also super important so you don’t end up with a mushy mixture.

How do I prevent my tuna patties from falling apart?

The biggest culprit is usually too much moisture! Make sure you drain that canned tuna super well. Also, don’t be shy with the breadcrumbs and egg; they’re there for a reason to help everything stick together. And handle them gently when shaping and flipping!

Nutritional Information for Tuna Patties

Just so you know, the nutritional info is always an estimate, since things can vary a bit depending on what brands you use and how much oil you absorb while frying. But, for one of these delicious tuna patties, you’re looking at roughly:

• Calories: 200
• Fat: 10g
• Protein: 15g
• Carbohydrates: 10g
• Sodium: 350mg

It’s a nice, balanced little meal, especially if you serve it with a big salad!

Share Your Tuna Patty Creations!

Okay, I’ve told you all my secrets for making these super easy and delicious tuna patties. Now it’s YOUR turn! I absolutely LOVE hearing from you all. Did you try them? Did you jazz them up with something special? Please leave a comment below and tell me all about it! And if you really loved them, a quick rating helps other home cooks find the recipe too. You can also always reach out via my contact page if you have questions!

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