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Mom’s easy tuna patties recipe makes tuna cakes that are tender on the inside and crispy on the outside. A delicious dinner in 30 minutes and super budget friendly!
Easy Tuna Patty Recipe
I grew up on old fashioned tuna patties. You may know them as tuna fish patties or tuna cakes or even tuna burgers. They are super simple and quick and definitely cheap eats. We had them often during Lent, along with other tuna recipes like tuna salad and Grandma’s tuna casserole, and every Christmas Eve for Polish Holy Supper.
I jazzed up my mom’s easy recipe for tuna patties by adding a little extra spice and fresh lemon juice for added flavor. The rest is pretty much the same, including the secret ingredient — cracker crumbs instead of bread or bread crumbs! Looking for more seafood recipes? Check out my baked salmon and grilled salmon next!
Ingredient Notes
Here’s a quick list of what you need for this easy dinner. Full amounts are in the printable recipe card below.
- Canned tuna — I like Wild Planet albacore, but you can use skipjack or your favorite brand here. Be sure to drain it well, and flake the tuna with a fork. I also like to rinse it, but this is optional.
- Eggs — to bind the fish into cakes
- Lemon — fresh lemon juice adds brightness
- Cracker crumbs — I crush up some buttery crackers (Ritz) to help absorb excess moisture and hold the cakes together. You can use breadcrumbs or Saltine’s instead.
- Seasonings — garlic powder, onion powder, salt and pepper and dried parsley. I use dried spices to make this a quick dinner, but you can use fresh if you like.
- Olive oil — or avocado oil or vegetable oil for frying.
How to Make Tuna Patties
First, scramble the eggs in a mixing bowl. Then, add the remaining ingredients, and mix well. Form the mixture into balls, then, gently press the balls into patties, about an inch thick. Fry the patties in a large frying pan in a little olive oil for about 4-5 minutes per side until golden brown and cooked through.
Recipe Tips
Be gentle when forming the patties, and don’t press them down too much. They may flake a little, but they shouldn’t fall apart.
You can make them ahead of time and refrigerate until ready to cook. This also helps prevent tuna fish patties from falling apart.
Cook on medium heat to prevent them from browning too quickly, and don’t flip them until a crust has formed on one side.
Add a squirt of lemon juice before serving, and fresh parsley or fresh chives for added flavor.
Storage
Store leftovers in an airtight container in your refrigerator for 3-4 days. Leftover tuna cakes are delicious over salad or in tacos! You can freeze the cakes for up to 3 months for best flavor.
Serving Suggestions
Serve with your favorite dipping sauce for extra flavor. My kids love ketchup, my husband uses mayo, but tartar sauce or even ranch dressing will work. I recommend roasted potatoes or green beans or peas on the side.
Mom’s Tuna Patties
Ingredients
- 15 oz canned tuna 2-3 cans drained and flaked
- 2 large eggs
- ½ cup cracker crumbs
- 1 teaspoon lemon juice
- 1 teaspoon dried parsley flakes
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil or more, as needed
Instructions
- In a mixing bowl, whisk the eggs with a fork
- Mix in the tuna, cracker crumbs, lemon juice and spices until well combined
- scoop mixture into 5 balls, about ½ cup each, then use your hands to gently press and form into patties, about 1 inch thick
- Heat the olive oil in a large skillet over medium heat
- Add patties to skillet, and cook for 4 minutes or until golden brown on 1 side, then gently flip and cook until golden brown and heated through, about 4-5 minutes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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