Tuna Patties: How to Make Them Juicy Every Time

There’s something undeniably comforting about a perfectly made tuna patty. As a longtime home cook who’s been perfecting these savory delights for years, I’ve discovered that achieving that perfect balance of flaky texture and moist interior isn’t just a matter of luck, it’s science. Today, I’m sharing my foolproof method for creating tuna patties that remain juicy and flavorful every single time you make them.

How to Make Tuna Patties:

Quick Overview

These golden-brown tuna patties are the ultimate weeknight savior—ready in just 25 minutes from start to finish. What makes my recipe stand out is the perfect balance of moisture and binding ingredients that prevent that dreaded dry, crumbly texture that plagues so many tuna patties. The secret lies in a combination of mayonnaise and Dijon mustard that keeps everything wonderfully moist, while panko breadcrumbs provide structure without heaviness. These patties feature a crispy exterior that gives way to a tender, herb-infused interior with every bite. Whether you’re cooking for picky eaters or sophisticated palates, these versatile tuna patties deliver restaurant-quality results with pantry staples.

The Ingredients I Use to Bring My Tuna Patties to Life

For the patties (makes 8 medium-sized patties):

• 3 5-ounce cans of solid white albacore tuna in water, thoroughly drained
• 1 cup panko breadcrumbs (plus extra for coating)
• 2 large eggs, lightly beaten
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped celery
• 3 tablespoons finely minced fresh parsley
• 2 tablespoons finely minced chives
• 2 cloves garlic, minced
• 1 tablespoon lemon zest (from about 1 medium lemon)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (adjust according to the saltiness of your tuna)
• 3 tablespoons olive oil for frying

For the optional lemon-dill sauce:

• 1/2 cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, finely chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Step-by-Step Instructions

Preparing the Tuna Mixture

1. Drain the tuna thoroughly: Empty the tuna cans into a fine-mesh strainer and press firmly with a fork to remove as much liquid as possible. This crucial step prevents soggy patties.
2. Break down the tuna: Place the drained tuna in a large mixing bowl and use a fork to flake it, breaking up any large pieces until the texture is uniform.
3. Add wet ingredients: Add the beaten eggs, mayonnaise, and Dijon mustard to the bowl. These ingredients act as the primary binding agents and moisture providers for your patties.
4. Incorporate vegetables and herbs: Add the finely chopped bell pepper, celery, parsley, chives, garlic, lemon zest, and lemon juice. Toss gently to distribute the ingredients evenly throughout the tuna mixture.
5. Season the mixture: Sprinkle in the Old Bay seasoning, black pepper, and salt. Remember that tuna already contains salt, so adjust accordingly.
6. Add the breadcrumbs: Gently mix in the panko breadcrumbs until fully blended. The mixture should be moist yet firm enough to hold its shape when pressed. If it seems too wet, stir in an additional tablespoon of breadcrumbs.

Forming and Cooking the Patties

7. Shape the patties: With clean, slightly dampened hands (to prevent sticking), divide the mixture into 8 equal portions. Shape each portion into a patty about 1/2-inch thick, pressing firmly to ensure they hold together.
8. Optional coating: For extra crispness, place about 1/4 cup of additional panko breadcrumbs in a shallow dish and gently press each patty into the crumbs on both sides.
9. Chill the patties: Place the formed patties on a parchment-lined baking sheet and refrigerate for at least 15 minutes. This resting period helps them firm up and hold together during cooking.
10. Heat the pan: While the patties chill, heat olive oil in a large non-stick skillet over medium heat until it shimmers but doesn’t smoke.
11. Cook the patties: Carefully place 4 patties in the hot pan (don’t overcrowd), and cook for 3-4 minutes on each side until they develop a beautiful golden-brown crust and are heated through.
12. Drain and keep warm: Transfer the cooked patties to a paper towel-lined plate to absorb excess oil, then keep them warm in a low oven (200°F) while cooking the remaining batch.

Preparing the Optional Sauce

13. Mix sauce ingredients: In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, fresh dill, garlic powder, salt, and pepper.
14. Chill the sauce: Cover and refrigerate the sauce for at least 15 minutes to allow the flavors to meld together.

What to Serve Tuna Patties With

These versatile tuna patties pair beautifully with a variety of sides to create a complete meal:

• Light and fresh: Serve with a crisp green salad dressed with a lemon vinaigrette for a light lunch.
• Classic comfort: Place the patty on a toasted bun with lettuce, tomato, and the lemon-dill sauce for a tuna burger that rivals any restaurant version.
• Elegant dinner: Pair with roasted asparagus and a side of quinoa pilaf for a nutritious, protein-packed meal.
• Family favorite: Serve alongside sweet potato fries or a creamy coleslaw for a meal that will please both kids and adults.
• Low-carb option: Present your patties on a bed of zucchini noodles tossed with olive oil and garlic for a carb-conscious dinner.

Top Tips for Perfecting Tuna Patties

• Choose the right tuna: Solid albacore packed in water provides the best texture and flavor. While oil-packed tuna has more moisture, it can make your patties greasy and prone to falling apart.
• Drain thoroughly: Cannot emphasize this enough—excessive moisture is the enemy of a good tuna patty. After draining in a strainer, I sometimes even press the tuna between paper towels for extra insurance.
• Finely chop vegetables: Large chunks of vegetables can create weak points in your patties. Take the time to chop them finely for even distribution and better binding.
• Control the heat: Medium heat is ideal for tuna patties. Too hot, and they’ll burn before cooking through; too low, and they’ll absorb too much oil and become greasy.
• Don’t skip the chilling step: Chilling the patties in the refrigerator for 15 minutes is crucial for helping them firm up. In a hurry? Pop them in the freezer for 5–7 minutes as a quicker alternative.
• Handle with care: Use a thin, wide spatula when flipping the patties to prevent them from breaking apart. Flip only once if possible.
• Ingredient substitutions: No panko? Regular breadcrumbs work too, though the texture will be slightly different. Out of fresh herbs? Use 1 teaspoon each of dried parsley and chives instead.
• Make-ahead option: Form the patties up to 24 hours in advance and keep them covered in the refrigerator until ready to cook.

Storing and Reheating Tips

These tuna patties excel as leftovers, making them perfect for meal prep:

Refrigeration: Store cooled patties in an airtight container with parchment paper between layers to prevent sticking. They’ll keep in the refrigerator for up to 3 days.

Freezing: For longer storage, freeze the cooked and completely cooled patties by placing them on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a freezer bag or container with parchment between layers. They’ll maintain quality for up to 2 months.

Reheating from refrigerated: For the best texture, reheat refrigerated patties in a skillet over medium-low heat for 2-3 minutes per side until warmed through. This method preserves their crispy exterior.

Reheating from frozen: Thaw overnight in the refrigerator for best results, then reheat as above. In a pinch, you can reheat frozen patties in a 350°F oven for about 10-12 minutes, though they won’t be quite as crispy.

The sauce: Store the lemon-dill sauce separately in an airtight container in the refrigerator for up to 5 days. Just give it a quick stir before serving it alongside your reheated patties.

With these detailed instructions and tips at your disposal, you’re now equipped to create perfectly juicy tuna patties every single time. These versatile, protein-packed disks of deliciousness might just become your new go-to weeknight dinner solution!

click here to follow me on Pinterest