Tuna Patties

Ingredients

• 2 largeeggs
• 15 ml (1 tablespoon)lemon juice
• 75 g (⅔ cup)seasoned breadcrumbs
• 10 g (2 tablespoons)grated Parmesan cheese
• 425 g (15 ounces)canned tuna in water, drained
• 40 g (¼ cup)onion, finely diced
• 30 g (3 tablespoons)celery, finely diced
• To tastecrushed red pepper
• ¼ teaspoonground black pepper
• 30 ml (2 tablespoons)vegetable oil
• 15 g (1 tablespoon)fresh parsley, chopped, for garnish
• As preferredsauce, for serving

Instructions

1. 1

   Whisk the base

   In a mixing bowl, beat the eggs with the lemon juice. Stir in the breadcrumbs and Parmesan until the mixture forms a paste.

2. 2

   Fold in ingredients

   Gently fold in the drained tuna, onion, celery, crushed red pepper and black pepper.

3. 3

   Shape the patties

   With your hands, form the mixture into patties about 2.5 cm (1 inch) thick.

4. 4

   Fry the patties

   Heat the vegetable oil in a skillet over medium heat. When the oil is hot, fry the patties for about 5 minutes per side, until golden brown and cooked through. Cook in batches if necessary.

5. 5

   Garnish and serve

   Serve the patties with chopped fresh parsley and your preferred sauce.

What are tuna patties?

Tuna patties are a home-style American dish made by binding canned tuna with egg and breadcrumbs, shaping it into rounds and frying them. This version adds onion, celery, Parmesan and a little lemon for savoury flavour and freshness.

The breadcrumb-and-egg mixture helps the patties hold together, while frying gives the outside a browned crust. They are a practical choice when you want a warm meal from pantry staples.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 27g protein, 16g carbs, 12g fat.

The tuna supplies most of the protein, while the breadcrumbs contribute much of the carbohydrate. Fat comes mainly from the eggs, Parmesan and oil used for frying. Serve a patty with salad or vegetables to add freshness and round out the plate.

Building a mixture that holds

Eggs and lemon: Beat these together before adding the dry ingredients so the breadcrumbs can absorb moisture evenly.

Breadcrumbs and Parmesan: Stir them into a paste first; this provides the base that helps bind the tuna and vegetables.

Tuna and vegetables: Drain the tuna well and dice the onion and celery finely so the patties are easier to shape and cook evenly.

Shaping the patties

Even thickness: Shape each patty to about 2.5 cm (1 inch) thick, as the recipe directs. Keeping them similar in size helps them brown at a similar rate.

Gentle handling: Fold the tuna into the base rather than mashing it thoroughly. Shape the mixture firmly enough to hold, without compressing it into a dense cake.

Getting a golden finish

Hot oil: Add the patties once the oil is hot so their surfaces begin to brown rather than soaking up oil in a cool pan.

Room in the skillet: Fry in batches if needed, leaving space around each patty. Crowding the pan makes it harder for them to brown evenly.

Doneness: Look for a golden-brown exterior and a hot centre. The method allows about 5 minutes per side, but the exact time can vary with patty size and pan heat.

Serving the patties

Sauce: Serve with any preferred sauce, as the recipe suggests. A squeeze of lemon or a tangy dipping sauce can complement the savoury fish and Parmesan.

Sides: Pair the patties with a green salad or steamed vegetables for a fresh contrast, or add potatoes or bread for a more substantial meal.

Timing and preparation

The stated total time is 25 minutes, including mixing, shaping and frying. Finely dicing the onion and celery before you start makes the assembly quicker.

If you need to fry in batches, keep the finished patties warm while the remaining ones cook, then serve them together with the parsley and sauce.

Recipe notes & tips

• Drain the tuna thoroughly so excess liquid does not loosen the mixture.
• Dice the onion and celery finely to make shaping easier.
• Mix the base into a paste before folding in the tuna.
• Shape the patties to a similar thickness so they cook at roughly the same pace.
• Fry in batches if the skillet is crowded.
• Add the parsley just before serving for a fresh garnish.

Variations

• Add extra herbs: Mix chopped dill or chives into the tuna mixture.
• Make it spicier: Increase the crushed red pepper to suit your taste.
• Use fresh lemon: Add a little lemon zest alongside the lemon juice.
• Try another cheese: Swap the Parmesan for a finely grated hard cheese.
• Serve in a bun: Tuck a patty into a roll with salad and sauce.

Common mistakes to avoid

• Wet tuna: Drain it thoroughly so the mixture is not too loose to shape.
• Large vegetable pieces: Dice the onion and celery finely to help the patties hold together.
• Overmixing: Fold the tuna in gently to avoid breaking it up too much.
• Uneven patties: Shape them to a similar thickness so they brown consistently.
• Crowded skillet: Fry in batches to give the patties room to brown.
• Oil not hot enough: Wait until the oil is hot before adding the patties.

How to store

Refrigerate leftover patties in a covered container and eat within 3 days. Reheat in a skillet over medium heat until hot throughout, or use an oven; the outside may soften slightly after storage.

Frequently asked questions