With a crispy exterior and a soft, tender interior, these classic tuna patties get a healthy makeover with the addition of fresh herbs and vegetables. These are not the tuna croquettes of your childhood!
Serve with garlic yogurt sauce and a side of crinkle-cut fries and roasted radishes for a complete meal!
If you like easy canned tuna recipes that are healthy, tasty, budget, and kid-friendly, these patties are for you.
This simple fish recipe is perfect for quick dinners as it takes only fifteen minutes to prepare. Combine it with this easy Italian tomato salad, and supper is ready in less time than it takes to stand in line at the take-out counter.
Depending on where you grew up, you may refer to these as tuna patties, tuna croquettes, or even tuna cakes.
Recipes using canned tuna are definitely a healthy protein alternative. However, rather than using mayonnaise, we will rely on the eggs and panko crumbs to bind the mixture together. The addition of some fragrant herbs and fresh vegetables will get the job done as far as taste is concerned.
Here’s how you can make these delicious healthy tuna patties with simple ingredients in just fifteen minutes.
Jump to:
Mise en place
Grab your sharpest knife because we need to chop up some crunchy vegetables and aromatic herbs for this easy tuna recipe.
Prep the herbs: Start by properly rinsing the fresh herbs under cool running water. Once they are dry (use a tea towel), you need:
- 2 tablespoons of minced fresh chives
- 1 tablespoon of minced fresh dill
- 1 tablespoon of minced fresh parsley (Italian flat-leaf)
Prep the vegetables: Next, you need to finely chop:
- 1 stalk of celery, about ⅓ of a cup minced and
- ⅓ of red bell pepper, also about ⅓ of a cup minced.
How to make tuna patties
Next, we need to open up and drain 2 cans of tuna (5 ounces each of water-packed tuna). For this recipe, you need a total of 10 ounces (or 283 grams) which is about 7 ounces (or 200 grams) drained.
Once the liquid is drained, combine the tuna with the rest of the ingredients, all except the eggs. More specifically, in a large bowl, mix the chopped and minced herbs and vegetables from the previous step, ⅓ cup of panko bread crumbs, 2 teaspoons of Dijon mustard, ¼ teaspoon of kosher salt (or to taste) and ⅛ black pepper (or to taste).
Taste the mixture and adjust for seasonings.
Finally, add 2 slightly beaten eggs and stir until well combined.
Use a large ice cream scoop or a ¼ cup measuring spoon to scoop out the mixture. Place them on a parchment-lined cookie sheet. Shape into patties by pressing firmly into a ball and then firmly into a patty to achieve a compact final product. There should be no excess liquid. You should get five equal patties (3 ounces each).
We are ready to cook them in a large skillet (non-stick or cast-iron)—heat 1 tablespoon of avocado, vegetable, or olive oil. Cook until golden brown, about 3-4 minutes per side.
Serve immediately with lemon wedges and garnish with chopped Italian parsley (optional).
Tips
- Solid white albacore tuna in water is a great choice for this recipe.
- Drain the canned tuna properly to avoid excessive liquid in the mixture.
- Mincing the red pepper and celery makes it easier for the patty to hold its shape.
- Press the mixture firmly together when forming the patties. This prevents the patties from falling apart when you are cooking them.
- If you have the time, refrigerating the patties for 30-60 minutes helps firm them up and reduces the chances of breaking as they are cooked.
- To keep the tuna patties from falling apart, avoid flipping them too quickly. Pan-fry them for 3-4 minutes until they are golden brown, and then flip them.
Variations
- Replace the panko with an equal amount of homemade breadcrumbs or crushed saltines (ritz crackers). Gluten-free breadcrumbs can also be used.
- Experiment with herbs and spices like cilantro, garlic powder, and old bay seasoning.
- Add grated lemon zest to the tuna mixture to lighten the overall flavors.
- Instead of squirting lemon juice over the top, use lime juice.
Where is the mayo?
WARNING: nutrition rambling ahead on why to make this tuna fish recipe without mayo
Don’t get me wrong; I love mayonnaise, but in moderation. A glance at the nutritional information on a regular mayonnaise jar will indicate that 1 tablespoon will provide 90 calories and about 10 grams of total fat, some of which are beneficial fatty acids. The challenge when using mayonnaise is sticking to the one tablespoon.
As a dietitian, I truly believe it is important to increase awareness of healthy and well-balanced eating habits; at the end of the day, just being mindful of what you are eating and where your food comes from is a step in that direction. Do we need mayonnaise in a tuna patty recipe? I’ll let you decide.
Here are just a few reasons to love canned tuna
Canned tuna is truly a pantry staple. No one can deny the convenience of having a can of tuna readily available to be transformed into a healthy meal. It is versatile, great-tasting, and budget-friendly.
Canned tuna is also nutritious as it is a great source of high-quality lean protein, omega-3 fatty acids, and niacin.
Remember, always purchase canned tuna from companies committed to long-term seafood sustainability. If you are interested, a fellow Canadian blogger at Diversivore wrote a fantastic article on sustainable seafood.
FAQ
Yes! Once you have shaped the patties, place them on a parchment-lined baking sheet or tray. Remember to use a baking sheet (or tray) that fits in your freezer. Place the tray in your freezer and freeze them for approximately 2 hours. Then, remove and wrap each patty individually with parchment paper. Place in an airtight bag or container and use within 2 months. To cook: Place frozen patty in a non-stick pan (preheated) over medium heat. Cook for approximately 5-6 minutes per side or until heated through and golden brown.
Absolutely. Once they are cooked, allow them to cool down to room temperature. Next, transfer them to a parchment-lined baking sheet or baking tray. Remember to use a baking sheet (or tray) that fits in your freezer. Place the tray in your freezer and freeze them for approximately 2 hours. Then, remove and wrap each patty individually with parchment paper. Place in an airtight bag or container and use within two months. To reheat: Place the frozen cooked patty in a non-stick pan (preheated) over medium-low heat. Reheat slowly for approximately 3-4 minutes per side or until heated through.
What sides go with fish cakes?
These crinkle-cut fries -whether air-fried or oven-baked, are a classic combination with this fish recipe that can also be easily transformed into a fish burger. Be sure to garnish with this red cabbage slaw! Lightly sauteed or oven-roasted vegetables like radishes, spinach, broccolini or asparagus are great options for a healthy and tasty side. Don’t forget to make this healthy tartar sauce recipe or, if you prefer, a garlic sauce -both without mayo!
More canned tuna recipes
If you want additional healthy tuna meals, may I suggest this tuna pasta recipe or this Italian tuna melt? Both of these recipes are ready in under 30 minutes.
Recipe inspiration
I am a big fan of simplicity -especially in recipes—uncomplicated and wholesome ingredients coupled with straightforward procedures -most probably due to my Italian upbringing.
My friends and family know this, and I love how they always share their recipes with me. This is truly a privilege. I want to extend my gratitude to my cousin Mary for sharing this healthy tuna patty recipe with me.
Over time, it has become one of my go-to recipes for quick weeknight meals, especially on Monday nights. Feel free to replace some of your favorite ingredients in this recipe. For example, I love Italian flat-leaf parsley, but this herb can easily be replaced with cilantro; the same for the chives. Feel free to replace it with green onions or even shallots.
I love healthy and delicious tuna patties with a little crunch to them, so I added some red pepper and some celery stalks. And if you like heat, add a pinch or two of chili flakes!
Whether served with a generous squirt of lemon juice or a yogurt-based dip, get ready to taste the best-canned tuna recipe!
Remember always to purchase canned tuna from a sustainable source so that we can all continue to enjoy this wonderful pantry staple.
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free!
Ciao for now,
Maria
★★★★★ If you have made this canned tuna recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Healthy Tuna Patties Recipe
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ingredients
- 10 ounces tuna (2 cans of 5 ounces each) about 7 ounces or 200 grams drained
- ⅓ cup celery stalk finely chopped (about 1 stalk)
- ⅓ cup small red pepper finely chopped (about ½ pepper)
- 2 tablespoons chives fresh, finely chopped
- 1 tablespoon dill fresh, finely chopped
- 1 tablespoon Italian flat-leaf parsley fresh, finely chopped
- ⅓ cup Panko bread crumbs
- 2 teaspoons dijon mustard
- ¼ teaspoon kosher salt or to taste
- ⅛ teaspoon black pepper or to taste
- 2 eggs slightly beaten
- 1 tablespoon oil to pan-fry the patties olive, vegetable or avocado
- lemon wedges for garnishing
- parsley chopped for garnishing
Instructions
- Drain the tuna.
- In a large mixing bowl, combine the tuna with all of the ingredients except for the raw eggs.
- Taste and adjust seasonings.
- Add the beaten eggs and mix well together.
- Form into 5 equal patties.
- In a cast iron or a non-stick pan, add the oil and saute the patties over medium heat.
- Cook until golden brown, about 3-4 minutes per side.
- Serve immediately with lemon wedges and garnish with chopped parsley (optional).
Video
Notes
- Solid white albacore tuna in water is a great choice for this recipe.
- Drain the canned tuna properly to avoid excessive liquid in the mixture.
- Mincing the red pepper and celery makes it easier for the patty to hold its shape.
- Press the mixture firmly together when forming the patties. This prevents the patties from falling apart when you are cooking them.
- If you have the time, refrigerating the patties for 30-60 minutes helps firm them up and reduces the chances of them breaking as they are being cooked.
- To keep the tuna patties from falling apart, avoid flipping them too quickly. Pan fry them for 3-4 minutes until they are golden brown in color, and then flip them.
Nutrition
This post was originally published on April 1, 2017, and republished on June 14, 2021, with updated content, photos and a video.
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Marie Beyer
These tuna patties were great !!!!!! Even my somewhat picky husband said to make them more often!!!!!! I am excited to try your other healthier meals. Thank You
Maria
Thanks so much for sharing Marie!
Lucy
These were amazing. Thanks for sharing!
Maria
Thanks for sharing Lucy!
JoAnne Potter
I love this recipe and have used it countless times. Ive also swapped the tuna for salmon and also crab and had the same perfect results! Its a real winner, the family loves this one
Maria
So thrilled to read this! Thanks JoAnne!
Marths
I’m a Weight Watcher and these delicious Pattie’s are only 4 points. I didn’t have any chives so I substituted finely chopped sweet onion. Next time I’m going to serve them with Taziki’s sauce. They made a great healthy meal!
Maria
So glad you enjoyed these tuna patties Marths! Thanks so much for sharing!
e
I added 2 tblsp. of chopped fresh garlic, and substituted the bread crumbs with sourdough bread crumbs, and 2 Tblsp. of tahini sauce. It came out great. thankyou
Maria
Sounds wonderful! Thanks for sharing e!