Search

Crispy Tuna Patties

Crispy pan-fried tuna patties made with canned tuna, egg, panko and Parmesan. 23 grams of protein per serving, ready in 20 minutes.

  • 23g protein
  • 187 calories
  • 20 minutes
  • 4 servings

Jump to recipe

By The Protein First Kitchen Team. Published

Tuna patties turn three cans from the pantry into a crispy, golden dinner in 20 minutes. Two patties give you 23 grams of protein for under 200 calories, and they are just as good cold in a lunch box the next day.

Keys to patties that hold together

  • Press the tuna very dry.
  • Let the mixture rest so the panko absorbs moisture.
  • Cook over medium heat and don’t flip until a crust forms.

Serving ideas

  • With a big salad or roasted vegetables.
  • In a whole-grain bun with lettuce and tomato.
  • Next to an edamame salad.

Prefer it cold? Try Greek yogurt tuna salad.

Crispy Tuna Patties

Prep 10 min. Cook 10 min. Makes 4 servings of 2 patties.

Servings

Ingredients

Instructions

  1. Press the tuna dry. In a bowl, mix it with the eggs, panko, Greek yogurt, Parmesan, Dijon, green onions and lemon zest.
  2. Let the mixture rest for 5 minutes so the panko absorbs moisture.
  3. Shape into 8 patties about 1/2 inch thick.
  4. Heat the oil in a large nonstick skillet over medium heat. Cook the patties 3 to 4 minutes per side, until golden and crisp.
  5. Serve with lemon wedges and a spoon of Greek yogurt tartar sauce or ranch.

Notes

  • If the patties feel too soft to hold their shape, chill them for 15 minutes before cooking.
  • Air fryer: spray and cook at 380°F for 8 to 10 minutes, flipping halfway.

Ratings and comments

Be the first to rate this recipe.

Your rating for Crispy Tuna Patties

Ratings appear right away. Comments are read by our team before they are published. See our privacy policy.

    Questions people ask

    Why do my tuna patties fall apart?

    The tuna was too wet or the mixture didn't rest. Press the tuna very dry and let the panko soak for 5 minutes.

    Can I make them with salmon?

    Yes. Use two 6-oz cans of salmon, drained, with the skin and large bones removed.

    More recipes like this