Pan-Fried Tuna Patties Recipe

If hamburgers aren't your thing, these pan-fried tuna patties are a great option to make instead. Recipe developer Catherine Brookes of Blue Sky Eating came up with this recipe that can definitely serve a crowd. Another great part about these tuna patties is that they don't skimp out on the spice. "There's the savory, salty flavors of the tuna and spring onions, [alongside] a slight kick from the mustard and sriracha," Brookes explains.

While there is a lot to love about this recipe, Brookes hits the nail on the head when describing her favorite part. "These tuna patties are a fun twist on your usual burgers made with meat or beans. They're packed with flavor, and [are] great for storing and freezing, too," she raves. "I often use canned tuna in pasta or salad dishes, but wanted to try something a little different here."

Keep reading to find out how to make these delicious tuna patties.

Gather the ingredients for these pan-fried tuna patties

The ingredients needed for this recipe are canned tuna, spring onions, fresh parsley, 1 egg, mayonnaise, Dijon mustard, sriracha, breadcrumbs, salt, pepper, and olive oil.

Once you have those items, you can make these pan-fried tuna patties.

Mix the ingredients

First, combine the mayonnaise, egg, mustard, and sriracha in a bowl, and set aside. Then, toss together the drained canned tuna, chopped spring onion, and finely chopped parsley in a large mixing bowl. 

Mix the wet ingredients in with the tuna mixture, and season with salt and pepper to taste. Then, add in the breadcrumbs until combined.

Form and fry the patties

Using you hands or a hamburger press, form the tuna mixture into a patty shape, and repeat until you have 6 to 8 tuna patties. "The patties are approximately 2½-inches in diameter, and ½-inch thick," Brookes notes.

Heat the olive oil in a large frying pan. "Make sure the pan isn't too hot when frying. Keep the heat to a medium setting, otherwise, the patties may brown on the outside too quickly without cooking in the middle," Brookes warns. Add the patties to the frying pan, and cook for about 5 minutes on each side, or until golden brown. 

Serve and enjoy

Remove the pan-fried tuna patties from the stove, and serve as you wish. These patties would be great with or without a bun, and Brookes also shares a few of her favorite serving suggestions, like "with salad, fries, or rice."

If you make extra patties or decide to prep these in advance, that's totally fine. "Leftovers should keep well in the fridge up to 3 days," Brookes notes. "You can reheat the patties in the oven. You can also make the mixture up to 1 day ahead, and store it in the fridge before frying. The cooked patties also keep well in the freezer up to 3 months."

Pan-Fried Tuna Patties Recipe
4.9 from 27 ratings
You won't be asking where the beef is, thanks to these pan-fried tuna patties — perfect for any seafood lover.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
6
patties
 pan-fried tuna patties on plate
Total time: 20 minutes
Ingredients
  • 3 tablespoons mayonnaise
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sriracha
  • 11 ounces canned tuna, drained
  • 2 spring onions, chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Salt and pepper to taste
  • ½ cup breadcrumbs
  • 3 tablespoons olive oil
Directions
  1. Mix together the mayonnaise, egg, Dijon mustard, and sriracha in a small bowl. In a large mixing bowl, stir together the tuna, spring onion and parsley.
  2. Combine the wet ingredients and the tuna mixture, adding salt and pepper to taste. Add the breadcrumbs, and mix again.
  3. Using your hands or a hamburger press, shape the mixture into patties.
  4. Heat the olive oil in a large frying pan on medium, and fry the tuna patties for about 5 minutes on each side, or until golden brown.
Nutrition
Calories per Serving 205
Total Fat 14.1 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Cholesterol 52.5 mg
Total Carbohydrates 7.2 g
Dietary Fiber 0.7 g
Total Sugars 0.7 g
Sodium 279.0 mg
Protein 12.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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