Pan-Seared Garlic Lemon Tuna Patties

How to make Tuna Patties

Prepare the patties

1. In a large bowl, combine the drained canned tuna with crushed garlic, minced white onion, salt and black pepper.
2. Add lemon juice, lemon zest, hot sauce, one large egg, ¼ cup plain breadcrumbs, mayonnaise, ¼ cup grated Parmesan, dried parsley and chopped fresh chives.
3. Mash and mix everything together until evenly combined. Shape the mixture into eight patties, roughly 1 inch thick.
4. On a shallow plate, mix the remaining ¼ cup breadcrumbs with 2 tablespoons grated Parmesan.
5. Lightly coat each patty in the breadcrumb-Parmesan mixture and set aside while you heat the pan.

Cook the patties

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. When the oil is hot, add four patties and cook about 4 minutes per side, until golden brown and crisp.
3. Add the remaining tablespoon of oil, then cook the second batch the same way until crispy and cooked through.
4. Serve immediately, or cool and refrigerate for later use.

Dietary options

Gluten free: swap the plain breadcrumbs for gluten-free breadcrumbs.

Keto friendly: replace breadcrumbs with finely ground nut crumbs (almonds or pecans work well) to lower the carbs.

Ways to serve them

These tuna patties are versatile and pair well with many simple sides. Here are some favorite serving ideas:

• Lettuce wrapped – place a patty in a large butter or iceberg lettuce leaf and top with garlic aioli for a light, low-carb option.
• Pita pockets – tuck patties into warm pita with lettuce, tomato, cucumber and a spoonful of aioli or tzatziki.
• Sandwich – serve between slices of bread or on a bun with lettuce, tomato, onion and mayo for a classic handheld meal.
• Eggs Benedict style – use a tuna patty in place of the Canadian bacon: toasted English muffin, poached egg and hollandaise make an indulgent brunch.
• Salad – top a chopped romaine or nicoise-style salad with sliced tuna patties, hard-boiled egg, olives and cherry tomatoes; finish with a drizzle of olive oil and lemon.

How do you keep tuna patties from falling apart?

Follow these key tips so your patties hold together and develop a nice crust:

1. Coat the patties in the breadcrumb-Parmesan mix. The crust helps form a stable exterior while frying.
2. Use enough oil so the pan is evenly coated; this prevents sticking and makes flipping easier.
3. Make sure the oil is hot before adding patties. A properly heated skillet sears the outside quickly and keeps the patties intact — a drop of water should sizzle when the oil is ready.

Storage and reheating

Cooked tuna patties will keep in the refrigerator for 3–5 days. Uncooked patties are good for up to 2 days in the fridge.

To freeze patties, wrap each one individually in plastic wrap or place them in single-portion freezer bags. Frozen patties will keep up to 3 months.

Thaw overnight in the refrigerator. To reheat and restore crispness, warm them in a skillet with a little oil for 2–3 minutes per side. You can also microwave for about 60 seconds, though the crust will be less crisp.

More quick and easy recipes

Try other fast, family-friendly meals such as Buffalo Taco Spaghetti, Creamy Tortellini Soup, Sloppy Joe Tacos, Buffalo Cheddar Cornbread Chili Pie, or Taco Croissants.

Garlic Lemon Tuna Patties

Ingredients

Tuna Patties

• 10 ounces canned Chunk Light Tuna, drained
• 3 garlic cloves, crushed
• ¼ cup white onion, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon hot sauce (optional)
• 1 large egg
• ¼ cup plain breadcrumbs
• 2 tablespoons mayonnaise
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried parsley
• 1 tablespoon fresh chives, chopped
• Extra ¼ cup plain breadcrumbs + 2 tablespoons Parmesan for coating
• 3 tablespoons olive oil for frying

Garlic Aioli (optional)

• 1 cup mayonnaise
• 6 garlic cloves, crushed
• 1 teaspoon lemon juice
• ¼ teaspoon salt
• ½ teaspoon black pepper

Instructions

Tuna Patties

1. Combine the drained tuna, crushed garlic, minced onion, salt and pepper in a large bowl.
2. Add lemon juice, lemon zest, hot sauce, egg, ¼ cup breadcrumbs, mayonnaise, ¼ cup Parmesan, parsley and chives. Mix until evenly combined.
3. Form the mixture into eight equal patties about 1 inch thick.
4. On a plate, mix the extra ¼ cup breadcrumbs with 2 tablespoons Parmesan. Dredge each patty in this mixture to coat.
5. Heat 2 tablespoons olive oil in a skillet over medium-high heat. When hot, cook four patties for 4 minutes per side until golden and crisp.
6. Add the remaining tablespoon of oil and cook the second batch the same way.

Garlic Aioli

1. Whisk together mayonnaise, crushed garlic, lemon juice, salt and pepper in a small bowl.
2. Chill until ready to serve; use as a topping or dip for the patties.

Notes

• Nutrition information for a single patty: approx. 151 kcal, 9 g protein, 10 g fat, 6 g carbohydrates (calculated for the patties without aioli).
• To make gluten-free patties, substitute gluten-free breadcrumbs.
• For a lower-carb, keto-friendly version, use finely ground nut crumbs instead of breadcrumbs.
• Cooked patties refrigerate well for 3–5 days; uncooked patties keep up to 2 days. Freeze individually for up to 3 months.

Nutrition Facts

Per patty (approximate): Calories 151 kcal • Carbohydrates 6 g • Protein 9 g • Fat 10 g • Sodium 326 mg