Simple Lemon-Herb Tuna Patties
Crispy on the outside, tender and flaky on the inside, these tuna patties come together in a flash. Bright lemon zest, fresh herbs, and a hint of Dijon lift humble canned tuna into a satisfying lunch or light dinner. Serve them over a simple salad or tucked into a soft bun.
For 4 servings
- prep
Drain the tuna and prep the aromatics.
1.Drain 2 cans of tuna very well, pressing out excess water.2.Tip tuna into a large mixing bowl and flake with a fork.3.Finely mince the onion and celery, then chop the parsley and dill. - mix
Combine the patty mixture.
1.Add the minced onion, celery, parsley, dill, and lemon zest to the tuna.2.Add lemon juice, Dijon mustard, garlic powder, salt, and black pepper.3.Add the beaten egg and breadcrumbs.4.Gently mix with your hands until the mixture holds together when pressed. If it feels too wet, add an extra tablespoon of breadcrumbs. - prep
Shape the patties.
1.Divide the mixture into 8 equal portions.2.Shape each portion into a patty about ½ inch thick.3.Place shaped patties on a clean plate. - fry · ~8 min
Pan-fry until golden and crisp.
1.Heat 3 tablespoons olive oil in a large skillet over medium heat.2.Carefully place patties in the skillet without overcrowding (work in batches if needed).3.Cook until deeply golden on the bottom, about 3 to 4 minutes.4.Flip gently with a thin spatula and cook the other side until golden and heated through, about 3 more minutes.5.Transfer to a paper towel-lined plate. - serve
Serve warm with lemon wedges.
Serve the patties immediately while warm and crispy, with lemon wedges on the side for squeezing over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the drained tuna firmly with the back of a spoon to remove as much moisture as possible; drier mix yields crisper patties.
- 2Chill the shaped patties in the fridge for 15 minutes before frying to help them hold together better.
- 3Use a thin, flexible metal spatula to flip the patties gently to prevent them from breaking apart.
- 4Don't overcrowd the skillet—cook in batches so the oil stays hot and the patties brown evenly.
- 5If the mixture feels too wet to shape, add extra breadcrumbs one tablespoon at a time until it holds.
- 6Leftover cooked patties can be reheated in a 350°F oven for 5 minutes to restore crispness.
Adapt it for your goals.
Gluten-Free
Substitute plain breadcrumbs with an equal amount of gluten-free panko or crushed rice crackers. This makes the dish safe for those with celiac disease or gluten sensitivity.
Spicy Tuna PattiesSpicy Tuna Patties
Add 1 minced jalapeño or 1/2 teaspoon red pepper flakes to the mixture for a kick of heat. Works great with a dollop of sriracha mayo on the side.
Salmon PattiesSalmon Patties
Swap the canned tuna for an equal amount of canned pink salmon (drained, skin and bones removed). The salmon's natural oil content makes the patties extra tender.
Keto / Low CarbKeto / Low-Carb
Replace breadcrumbs with fine almond flour and use 2 tablespoons of grated Parmesan instead. This reduces carbs while keeping the patties binded and crisp.
Why this is on our healthy list.
Lean Protein Boost
Canned tuna is an excellent source of high-quality, low-fat protein, supporting muscle repair and satiety.
Omega-3 Fatty Acids
Tuna provides omega-3s that contribute to heart and brain health, especially when using tuna packed in water.
Vitamin D from Tuna
A natural source of vitamin D, which aids calcium absorption and supports immune function.
Antioxidant Herbs
Fresh parsley and dill are rich in flavonoids and vitamins A, C, and K, which help combat oxidative stress.
Frequently asked questions
The mixture likely had too much moisture. Next time, drain the tuna more thoroughly and add an extra tablespoon of breadcrumbs if the mix feels loose. Chilling the patties before frying also helps.
