Easy Tuna Patties
If you are looking for an easy canned tuna recipe, look no further, these paleo tuna patties contain just a handful of ingredients that you likely already have in your fridge and pantry, making them convenient and economical!
Why You Will Love These Tuna Patties
- This isn’t your typical bland tuna patty recipe. The canned tuna is mixed with lemon juice, lemon zest, fresh parsley, red onion, dijon mustard and chopped scallions/green onion so that they really pack a punch of flavour. They are golden brown and crisp on the outside and moist and tender in the middle.
- These healthy tuna patties are great for meal prepping, make a big batch on a Sunday night and then you can quickly reheat them all week long and enjoy them on a salad, in a wrap or on their own for lunch or dinner.
- This is a great recipe to whip up when you have a kitchen and pantry low on supplies because they only require a couple of cans of tuna and a handful of simple ingredients. Not only that but they are a very wallet friendly too!
- Everyone will love this tuna patty recipe, even kids! They have quickly become a family favourite in my house that even my 2 year old loves.
- These Paleo tuna patties are also Keto, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal too!
How To Make Tuna Patties
This tuna patties recipe could not be any easier to make! Simply combine all of the ingredients in a large bowl and stir them around to ensure everything is well mixed together. Next form the tuna mixture into patties approximately 2 inches wide in size. Place the formed patties onto a plate or parchment paper lined baking sheet and transfer them to the fridge for 20 minutes. This will help them to firm up and hold together better when cooked. Heat oil (avocado oil or vegetable oil work best) in a large skillet on medium heat and cook the patties for 4 minutes until a golden crust forms then flip them over and continue to cook them on the other side for an additional 4-5 minutes. That’s it, so easy! (Detailed instructions below in the recipe card)
What To Look For When Buying Canned Tuna
When buying canned tuna, there are several things to consider to ensure that you’re getting a quality product:
- Type of Tuna: Look for cans that specify the type of tuna, such as Albacore tuna, Yellowfin or Chunk Light Tuna, as these tend to have better flavor and texture.
- Sustainability: Check for labels indicating that the tuna fish was sustainably caught, such as the MSC (Marine Stewardship Council) logo.
- Salt Content: Be aware of the salt content in a can of tuna, which can vary widely between brands and types of tuna.
- Oil or Water: Decide whether you prefer tuna packed in oil or water. Oil-packed tuna tends to be more flavorful but also higher in calories.
- Brand and Price: Choose a reputable brand with a good track record for quality and taste. While cheaper options may be tempting, be wary of low-priced cans, which may contain lower-quality tuna or added fillers.
Tips For Ensuring These Tuna Patties Hold Together
- To ensure that these tuna cakes hold together when cooked, I recommend making them on the smaller side, using approximately a golf ball sized amount of the mixture per patty
- When frying the patties, don’t move them around in the pan more than necessary. Allow one side to form a golden crust before flipping it over, and only flip them once. I’ve found that these are the best tricks to keep them from falling apart in the pan.
- Use a large nonstick skillet or frying pan to ensure that the tuna patties don’t stick
- Chilling the patties in the fridge for 20 minutes will help firm them up and hold together when frying. If you are in a rush, pop the patties in the freezer for 5 minutes instead.
What To Serve With Tuna Patties
These paleo tuna patties are incredibly versatile and can be enjoyed in a variety of different ways:
- Serve them with lemon wedges, a squeeze of lemon juice or a dollop of sauce. Some of my favourite sauces to serve with these tuna patties include this Tartar Sauce or this Chive and Paprika Sauce.
- Enjoy these paleo tuna patties served on top of a romaine or butter lettuce salad with chopped cucumber and tomatoes for a filling meal.
- Add them to a wrap (with a tortilla or pita) or for anyone doing Whole30 or on the Paleo diet you can enjoy them as a lettuce wrap served between iceberg lettuce leaves with a pickle, mayonnaise and tomatoes.
Can I Make Tuna Patties In Advance?
These easy tuna patties are great for meal prep. Prepare the tuna mixture and form it into patties up to 1 day in advance. Store the tuna patties in the fridge and for the best results, cook them right before serving for a quick and easy dinner. Alternatively you can cook the tuna cakes up to a 3 days in advance and then quickly reheat them in a hot pan with a splash of oil to ensure they get crisp on the outside.
How To Store Leftover Tuna Patties
Leftover cooked tuna cakes will last up to 3 days in the fridge stored in an airtight container. They can be reheated in a skillet on medium high heat with a splash of oil for 4-5 minutes, in the oven at 350ºF for 10 minutes or in an air fryer at 375° for 5 minutes until warmed through.
Can I Freeze Tuna Patties?
You absolutely can! I recommend only freezing them after cooking them to ensure they hold together once thawed. Freeze the cooked tuna cakes on a baking sheet and once frozen, transfer them to freezer bags or an airtight container. Bring the tuna patties out of the freezer an hour in advance to allow them to thaw at room temperature before reheating them in a pan, in the oven or in the air fryer (instructions for all 3 above).
Love easy seafood cakes and burgers? Here are a few more you might enjoy:
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Easy Tuna Patties Recipe
- 2 cans tuna (5oz cans)
- 1 tbsp of the liquid from the tuna can
- 1/2 cup almond flour
- 2 tbsp chopped parsley
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp grated red onion
- 1/4 cup chopped scallions
- 1 1/2 tsp dijon mustard or mustard powder
- 1 egg
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 tbsp olive oil
- Drain the liquid from the cans of tuna, reserving 1 tbsp of the liquid from the can. Add the tuna and reserved liquid to a bowl and break the tuna up with a fork.
- Add in the almond flour, chopped parsley, lemon juice and zest, red onion, scallions, mustard, egg, salt and pepper. Stir until well mixed and then taste. Adjust the seasoning as desired.
- Form the mixture into 6 patties and place on a parchment paper lined plate or tray. Place the patties in the fridge for a minimum of 20 minutes, chilling them will help them hold together when cooking.
- When ready to cook, place the olive oil in cast iron skillet on medium heat. Once hot add in the patties and let them cook for approximately 4 minutes until a golden crust forms. Flip and cook on the other side.