Whether you’re craving a quick weeknight dinner or a comforting weekend meal, these 31 irresistible tuna patty recipes have you covered. From classic flavors to creative twists, there’s something for every palate. Dive in and discover your new favorite way to enjoy this versatile ingredient!
Classic Tuna Patties with Dill
You know those nights when you want something comforting but don’t want to spend hours in the kitchen? Yeah, these classic tuna patties are your answer. They’re simple, satisfying, and packed with fresh dill flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans solid white tuna in water, drained well
– 1 large egg, lightly beaten
– 1/4 cup plain breadcrumbs
– 1/4 cup mayonnaise
– 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
– 1 tbsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil like canola)
– 4 hamburger buns, lightly toasted (optional, for serving)
Instructions
1. In a medium mixing bowl, combine the drained tuna, beaten egg, breadcrumbs, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper.
2. Use a fork to mix everything together until just combined. Tip: Don’t overmix, or the patties can become dense.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty with your hands.
4. Place a large non-stick skillet over medium heat and add the vegetable oil. Heat the oil for 1-2 minutes until it shimmers.
5. Carefully place the patties in the hot skillet. Cook for 4-5 minutes without moving them, until the bottom is golden brown and crisp.
6. Gently flip each patty with a spatula. Cook for another 4-5 minutes on the second side until golden brown and heated through. Tip: If the patties are browning too quickly, reduce the heat to medium-low.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil for 30 seconds. Tip: Letting them rest for a minute helps them hold together better.
8. Serve immediately on toasted hamburger buns if desired.
Very crispy on the outside and tender inside, these patties have a bright, herby kick from the dill. Try them with a squeeze of lemon or a dollop of tartar sauce for an extra zing.
Spicy Jalapeño Tuna Cakes
Tired of boring canned tuna? These spicy jalapeño tuna cakes are a flavor-packed upgrade that’s easy to whip up for a quick lunch or dinner. They’re crispy on the outside, tender inside, and have just the right kick to wake up your taste buds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans tuna in water, drained well (packed in oil works too for extra richness)
– 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
– 1 large egg, lightly beaten
– 1/2 cup panko breadcrumbs (plus 1/4 cup extra for coating)
– 1 jalapeño, finely diced (remove seeds for less heat)
– 2 tbsp fresh cilantro, chopped (parsley is a fine substitute)
– 1 tbsp lime juice (about 1/2 lime)
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil)
Instructions
1. In a medium bowl, combine the drained tuna, mayonnaise, beaten egg, 1/2 cup panko, diced jalapeño, cilantro, lime juice, garlic powder, salt, and pepper. Mix gently with a fork until just combined—overmixing can make the cakes tough.
2. Place the remaining 1/4 cup panko on a plate. Shape the tuna mixture into 4 equal patties, about 3/4-inch thick, and coat each lightly in the panko, pressing gently to adhere.
3. Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering, about 2 minutes. Tip: Test the oil by sprinkling a breadcrumb—if it sizzles, it’s ready.
4. Carefully add the tuna cakes to the skillet. Cook for 4–5 minutes per side, or until golden brown and crispy. Avoid flipping more than once to prevent breaking.
5. Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil. Let them rest for 2 minutes before serving—this helps them hold together better.
6. Serve warm. These cakes are fantastic with a dollop of creamy sriracha mayo or tucked into lettuce wraps for a low-carb meal. They stay crispy on the outside while remaining moist and flaky inside, with the jalapeño adding a bright, spicy punch that’s not overwhelming.
Mediterranean-Style Tuna Burgers
Ooh, you’re going to love these Mediterranean-style tuna burgers—they’re a fresh, zesty twist on the classic burger, perfect for a quick weeknight dinner or a sunny weekend lunch. Packed with herbs and lemon, they come together fast and taste like a vacation on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained well
– 1 large egg, lightly beaten
– ½ cup panko breadcrumbs
– ¼ cup finely chopped red onion
– ¼ cup chopped fresh parsley
– 2 tablespoons chopped fresh dill, or 1 teaspoon dried dill
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest
– ½ teaspoon garlic powder
– ¼ teaspoon salt, adjust to taste
– ¼ teaspoon black pepper
– 2 tablespoons olive oil, or any neutral oil
– 4 burger buns, toasted if desired
– Optional toppings: sliced cucumber, tomato, red onion, tzatziki sauce, or feta cheese
Instructions
1. In a large bowl, combine the drained tuna, egg, panko, red onion, parsley, dill, mayonnaise, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and pepper. Tip: Squeeze excess liquid from the tuna with your hands to prevent soggy burgers.
2. Mix everything gently with a fork until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty with your hands. Tip: Wet your hands slightly to keep the mixture from sticking.
4. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Carefully place the patties in the skillet and cook for 4–5 minutes per side, until golden brown and firm to the touch. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
6. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
7. Serve the tuna burgers on buns with your choice of toppings, such as cucumber, tomato, or a dollop of tzatziki.
Vibrant and tender, these burgers have a light, flaky texture with a bright pop of lemon and herbs. They’re fantastic topped with cool tzatziki and crisp veggies, or try crumbling feta over them for an extra savory kick—perfect for a casual meal that feels special.
Cheesy Tuna and Potato Patties
Sometimes you just need a cozy, no-fuss dinner that hits all the right spots. These cheesy tuna and potato patties are exactly that—a simple, satisfying meal that comes together with pantry staples and delivers big on comfort and flavor. You’ll love how crispy they get on the outside while staying wonderfully tender inside.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups mashed potatoes, cooled (use leftovers or make fresh)
– 2 (5 oz) cans tuna in water, drained well
– 1 cup shredded cheddar cheese
– 1/4 cup finely chopped onion
– 1 large egg, lightly beaten
– 1/4 cup all-purpose flour
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil for frying)
Instructions
1. In a large mixing bowl, combine the cooled mashed potatoes, drained tuna, shredded cheddar cheese, chopped onion, beaten egg, flour, garlic powder, salt, and black pepper.
2. Mix everything together with your hands or a spoon until fully incorporated and the mixture holds together when pressed. Tip: If the mixture feels too wet, add a little more flour, one tablespoon at a time, until it’s workable.
3. Divide the mixture into 8 equal portions and shape each into a 1/2-inch thick patty, about 3 inches in diameter.
4. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 350°F.
5. Carefully place 4 patties into the hot skillet, leaving space between them to avoid steaming.
6. Cook the patties for 4-5 minutes on the first side, until golden brown and crispy. Tip: Resist the urge to move them too early—this helps form a nice crust.
7. Gently flip each patty using a spatula and cook for another 4-5 minutes on the second side until equally golden and cooked through. Tip: If they’re browning too quickly, reduce the heat slightly to medium-low to ensure the centers heat fully.
8. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
9. Repeat steps 5-8 with the remaining 4 patties, adding a little more oil to the skillet if needed.
10. Serve the patties immediately while hot and crispy.
Delightfully crispy on the outside with a soft, cheesy interior, these patties have a savory tuna flavor balanced by the creamy potatoes. They’re perfect tucked into buns with lettuce and mayo, or simply enjoyed with a side of steamed veggies or a fresh salad for a complete meal.
Lemon Herb Tuna Patty Delight
Okay, let’s whip up something fresh and satisfying. On a busy weeknight, you want a meal that feels special without the fuss. This Lemon Herb Tuna Patty Delight is exactly that—a zesty, protein-packed patty that comes together in a flash and tastes like a little sunshine on your plate.
Serving: 4 patties | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans solid white tuna in water, drained well
– 1 large egg, lightly beaten
– 1/2 cup plain breadcrumbs (or panko for extra crunch)
– 1/4 cup finely chopped red onion
– 2 tbsp freshly squeezed lemon juice (about 1 lemon)
– 2 tbsp chopped fresh parsley (or 2 tsp dried)
– 1 tbsp chopped fresh dill (or 1 tsp dried)
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp olive oil (or any neutral oil for frying)
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it apart with a fork until no large chunks remain.
2. Add the beaten egg, breadcrumbs, red onion, lemon juice, parsley, dill, Dijon mustard, garlic powder, and black pepper to the bowl.
3. Use a fork or your hands to mix all ingredients until just combined, being careful not to overwork the mixture, which can make the patties tough.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, about 3 inches wide.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to allow for even browning.
7. Cook the patties for 4-5 minutes on the first side, until a deep golden-brown crust forms and the edges look set.
8. Gently flip each patty with a spatula and cook for another 4-5 minutes on the second side, until golden-brown and heated through.
9. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil for a minute before serving.
10. While the patties rest, you can quickly wipe the skillet clean to toast buns or sauté a side of greens if desired.
What you get is a patty with a crispy, golden exterior and a tender, flaky interior bursting with bright lemon and fresh herbs. Serve them on toasted buns with lettuce and a dollop of tartar sauce, or crumble one over a crisp salad for a light, flavorful lunch.
Tuna and Quinoa Power Cakes
Craving something hearty and healthy that won’t leave you feeling sluggish? You’ve got to try these tuna and quinoa power cakes. They’re packed with protein and flavor, making them perfect for a quick lunch or a satisfying post-workout meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup cooked quinoa, cooled (white or tri-color works)
– 2 (5 oz) cans tuna in water, drained well
– 1 large egg, lightly beaten
– 1/4 cup plain breadcrumbs
– 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
– 1 tbsp Dijon mustard
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh parsley (or 2 tsp dried)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp olive oil (or any neutral oil for frying)
– Cooking spray for the baking sheet (optional)
Instructions
1. In a large bowl, combine the cooled quinoa, drained tuna, beaten egg, breadcrumbs, mayonnaise, Dijon mustard, chopped red onion, parsley, garlic powder, and black pepper. Mix gently with a fork until everything is evenly incorporated. Tip: Squeeze excess liquid from the tuna with your hands to prevent soggy cakes.
2. Shape the mixture into 8 equal patties, about 1/2-inch thick, and place them on a plate. Tip: If the mixture feels too wet, add another tablespoon of breadcrumbs to help bind it.
3. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
4. Carefully place the patties in the skillet, working in batches if needed to avoid crowding. Cook for 4-5 minutes on the first side until golden brown and crisp.
5. Flip the cakes with a spatula and cook for another 4-5 minutes on the second side until golden and heated through. Tip: For a crispier exterior, press lightly with the spatula while cooking.
6. Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil.
Rely on these cakes for a meal that’s both nourishing and delicious. They have a satisfyingly crisp outside with a tender, flavorful interior. Serve them on a bed of greens with a squeeze of lemon, or tuck them into whole-wheat buns with avocado and sprouts for a hearty sandwich.
Thai-Inspired Tuna Cake Bites
Venturing into Thai flavors doesn’t have to be complicated. These tuna cake bites bring the vibrant, zesty taste of Thailand right to your kitchen in a super simple, snackable form. They’re perfect for a quick appetizer, a light lunch, or even a fun party food everyone will love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans of solid white tuna in water, drained well (packed in oil works too for extra richness)
– 1 large egg, lightly beaten
– 1/4 cup panko breadcrumbs (or regular breadcrumbs in a pinch)
– 2 tbsp mayonnaise
– 1 tbsp fresh lime juice (about half a lime)
– 1 tbsp soy sauce (use tamari for gluten-free)
– 1 tsp fish sauce (optional, but adds authentic depth)
– 1/2 tsp red pepper flakes (adjust for more or less heat)
– 2 tbsp vegetable oil, for frying (or any neutral oil with a high smoke point)
– 1/4 cup chopped fresh cilantro, for garnish
– Lime wedges, for serving
Instructions
1. In a medium mixing bowl, combine the drained tuna, beaten egg, panko, mayonnaise, lime juice, soy sauce, fish sauce (if using), and red pepper flakes. Mix gently with a fork until just combined—overmixing can make the cakes tough.
2. Shape the mixture into 12 equal-sized balls, about 1 inch in diameter, then flatten each slightly into a patty about 1/2-inch thick. Tip: Wet your hands with a little water to prevent sticking while shaping.
3. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 350°F if using a thermometer.
4. Carefully place the tuna patties in the skillet, leaving space between them. Cook for 3-4 minutes per side, or until golden brown and crispy on the outside. Tip: Resist the urge to move them too soon—let them form a crust before flipping.
5. Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil.
6. Sprinkle the chopped cilantro over the warm cakes and serve immediately with lime wedges on the side. Tip: Squeeze fresh lime juice right before eating for a bright, zesty kick.
Crunchy on the outside and tender inside, these bites pack a punch of umami from the soy and fish sauce, balanced by the fresh lime and cilantro. Try them with a quick dipping sauce of sweet chili or sriracha mayo for an extra flavor boost.
Garlic Parmesan Tuna Burger
Wondering how to make canned tuna exciting? This garlic parmesan tuna burger is a quick, flavorful twist that’s perfect for a weeknight dinner. You get savory garlic, nutty parmesan, and a crispy golden crust—all in about 20 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans tuna in water, drained well (squeeze out excess liquid for better binding)
– 1/2 cup panko breadcrumbs (or regular breadcrumbs for a finer texture)
– 1/4 cup grated parmesan cheese (freshly grated melts best)
– 1 large egg, lightly beaten (helps bind the patties)
– 2 cloves garlic, minced (about 1 tbsp, adjust for intensity)
– 2 tbsp mayonnaise (adds moisture and richness)
– 1 tbsp lemon juice (freshly squeezed for brightness)
– 1/4 tsp black pepper (freshly ground preferred)
– 2 tbsp olive oil (or any neutral oil for frying)
– 4 burger buns, split (toasted optional)
– Lettuce leaves and tomato slices for serving (optional toppings)
Instructions
1. In a medium bowl, combine the drained tuna, panko, parmesan, egg, garlic, mayonnaise, lemon juice, and black pepper.
2. Mix gently with a fork until all ingredients are evenly incorporated, being careful not to overwork the mixture.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, pressing firmly so they hold together.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 4-5 minutes until the bottoms are golden brown and crispy.
6. Flip the patties carefully with a spatula and cook for another 4-5 minutes until golden brown on the second side and heated through.
7. Remove the patties from the skillet and let them rest on a paper towel-lined plate for 1 minute to absorb excess oil.
8. Toast the burger buns in the same skillet for 30-60 seconds until lightly browned, if desired.
9. Assemble the burgers by placing a tuna patty on each bun bottom, then top with lettuce and tomato slices if using, and finish with the bun top.
Perfectly crispy on the outside and tender inside, these burgers pack a punch of garlic and parmesan that’s not too fishy. Serve them with a side of sweet potato fries or a simple salad for a complete meal that feels indulgent yet light.
Zesty Citrus Tuna Cakes
Bursting with bright, fresh flavor, these zesty citrus tuna cakes are the perfect quick dinner or impressive appetizer. You’ll love how the lemon and orange zest cuts through the richness of the tuna, creating a light and satisfying bite. They come together in a flash, making them ideal for busy weeknights or last-minute guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans solid white albacore tuna in water, drained well
– 1 large egg, lightly beaten
– 1/3 cup plain breadcrumbs (or panko for extra crunch)
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– Zest of 1 lemon (about 1 tsp)
– Zest of 1/2 orange (about 1/2 tsp)
– 2 tbsp finely chopped fresh parsley
– 1/4 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp olive oil (or any neutral oil for frying)
– Lemon wedges, for serving
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it apart with a fork until no large chunks remain.
2. Add the beaten egg, breadcrumbs, mayonnaise, Dijon mustard, lemon zest, orange zest, chopped parsley, salt, and pepper to the bowl with the tuna.
3. Use a fork or your hands to gently mix all ingredients until just combined, being careful not to overmix, which can make the cakes tough.
4. Divide the mixture into 8 equal portions and shape each into a patty about 1/2-inch thick, pressing firmly so they hold together.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the tuna patties in the hot skillet, leaving space between them, and cook for 3-4 minutes.
7. Gently flip each patty with a spatula and cook for another 3-4 minutes on the second side until golden brown and heated through. For the crispiest exterior, avoid moving them until ready to flip.
8. Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil.
9. Serve immediately with lemon wedges on the side for squeezing over the top.
Ready to enjoy! These cakes have a wonderfully crisp, golden exterior that gives way to a moist, flaky interior packed with citrusy brightness. They’re fantastic served over a simple green salad, tucked into slider buns with a dollop of aioli, or even as a protein-packed breakfast alongside poached eggs.
Tuna and Spinach Patties
Veggie-packed and protein-rich, these tuna and spinach patties are a weeknight lifesaver you’ll want to make again and again. They come together fast with pantry staples, and they’re perfect for a quick dinner or meal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans tuna in water, drained well
– 1 cup fresh spinach, finely chopped (pack it lightly into the cup)
– 1 large egg, lightly beaten
– ½ cup plain breadcrumbs
– ¼ cup grated Parmesan cheese
– 2 tbsp mayonnaise
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– ½ tsp garlic powder
– ¼ tsp black pepper
– 2 tbsp olive oil (or any neutral oil for frying)
– Cooking spray (optional, for baking)
Instructions
1. In a large bowl, combine the drained tuna, chopped spinach, beaten egg, breadcrumbs, Parmesan, mayonnaise, lemon juice, Dijon mustard, garlic powder, and black pepper.
2. Mix everything with a fork until fully combined—the mixture should hold together when pressed. Tip: If it feels too wet, add another tablespoon of breadcrumbs.
3. Divide the mixture into 8 equal portions and shape each into a ½-inch thick patty with your hands.
4. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet, leaving space between them. Cook for 4–5 minutes until the bottoms are golden brown and crisp.
6. Flip the patties gently with a spatula and cook for another 4–5 minutes until golden brown on the second side and heated through. Tip: Reduce heat to medium-low if they’re browning too quickly.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Tip: For a lighter option, you can bake them at 400°F on a greased baking sheet for 12–15 minutes, flipping halfway.
Deliciously crispy on the outside and tender inside, these patties have a savory, lemony kick from the tuna and Parmesan. Serve them on buns with lettuce and tomato, crumble them over a salad, or enjoy them as is with a dollop of Greek yogurt or extra lemon wedges.
Gluten-Free Almond Tuna Patties
Mixing up your weeknight dinner routine? These gluten-free almond tuna patties are a quick, protein-packed meal that’s both satisfying and simple to pull together. You’ll love the nutty crunch and how easily they come together with pantry staples.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans tuna in water, drained well (or oil-packed for richer flavor)
– 1/2 cup almond flour (for binding and a gluten-free crust)
– 1 large egg, beaten (helps hold the patties together)
– 1/4 cup finely chopped red onion (or yellow onion if preferred)
– 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
– 1 tbsp Dijon mustard (adjust to taste for tanginess)
– 1 tbsp lemon juice (freshly squeezed for best flavor)
– 1/2 tsp garlic powder (or minced fresh garlic)
– 1/4 tsp salt (adjust based on tuna saltiness)
– 1/4 tsp black pepper (freshly ground if possible)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
Instructions
1. In a medium bowl, combine the drained tuna, almond flour, beaten egg, chopped red onion, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
2. Use a fork to mix everything until well combined, breaking up any large tuna chunks—tip: don’t overmix to keep the texture light.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty with your hands.
4. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet, leaving space between them to allow for even cooking.
6. Cook the patties for 4–5 minutes on the first side, until golden brown and crispy—tip: resist flipping too early to prevent sticking.
7. Gently flip the patties using a spatula and cook for another 4–5 minutes on the second side, until browned and cooked through.
8. Transfer the patties to a paper towel-lined plate to drain any excess oil—tip: let them rest for 2 minutes to firm up before serving.
Creating these patties yields a crispy exterior with a tender, flaky inside that’s subtly nutty from the almond flour. Crumble them over a fresh salad or tuck them into lettuce wraps for a low-carb twist that’s sure to become a go-to.
Asian Sesame Tuna Patty Wraps
Haven’t you ever wanted a restaurant-quality meal that’s actually doable on a busy weeknight? These Asian Sesame Tuna Patty Wraps are your answer. They’re packed with flavor, come together in a flash, and are way more fun than your average burger.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh tuna steak, finely chopped (or use high-quality canned tuna in water, drained well)
– 1/4 cup panko breadcrumbs
– 2 tbsp low-sodium soy sauce
– 1 tbsp toasted sesame oil
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 2 green onions, thinly sliced
– 1 tbsp vegetable oil, for frying (or any neutral oil)
– 4 large lettuce leaves, like butter or romaine, for wrapping
– 1/4 cup mayonnaise
– 1 tbsp sriracha, adjust to taste
– 1 tbsp sesame seeds, for garnish
Instructions
1. In a medium bowl, combine the chopped tuna, panko, soy sauce, sesame oil, rice vinegar, ginger, garlic, and green onions. Mix gently with a fork until just combined—overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 1-2 minutes.
4. Carefully place the patties in the hot skillet. Cook for 3-4 minutes per side, or until the outside is golden brown and the center is just cooked through. A good tip: press lightly with a spatula; they should feel firm but still have a slight give.
5. While the patties cook, whisk together the mayonnaise and sriracha in a small bowl to make a spicy mayo.
6. Toast the sesame seeds in a dry, small pan over medium heat for 1-2 minutes, shaking the pan constantly until fragrant and lightly golden. This quick toast really maximizes their nutty flavor.
7. To assemble, place a warm tuna patty on a lettuce leaf. Drizzle with the spicy mayo and sprinkle with the toasted sesame seeds.
Let these wraps be your new go-to for a light yet satisfying dinner. The patties are wonderfully tender and savory from the sesame and soy, with a perfect crisp from the quick pan-fry. For a fun twist, serve them deconstructed with extra lettuce, the spicy mayo, and toppings like shredded carrots and cucumber sticks for a DIY wrap bar.
Savory Sun-Dried Tomato Tuna Patties
Let’s be real—some days you just need a quick, satisfying dinner that feels a bit fancy without the fuss. These savory sun-dried tomato tuna patties are exactly that: packed with Mediterranean flavor, they come together in under 30 minutes and are perfect for a busy weeknight. You’ll love how the briny tuna and sweet tomatoes play off each other in every bite.
Serving: 4 patties | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans solid white tuna in water, drained well (squeeze out excess liquid with your hands)
– 1/4 cup sun-dried tomatoes in oil, drained and finely chopped (reserve 1 tbsp of the oil for cooking)
– 1/4 cup plain breadcrumbs
– 1 large egg, lightly beaten
– 2 tbsp mayonnaise (helps keep patties moist)
– 1 tbsp Dijon mustard
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
– 1 tbsp reserved sun-dried tomato oil or olive oil, for frying
Instructions
1. In a medium bowl, combine the drained tuna, chopped sun-dried tomatoes, breadcrumbs, egg, mayonnaise, Dijon mustard, garlic powder, and black pepper. Mix gently with a fork until just combined—overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, about 3 inches wide. Press firmly so they hold together.
3. Heat the reserved sun-dried tomato oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes. Tip: Swirl the oil to coat the pan evenly for even browning.
4. Carefully place the patties in the skillet. Cook for 4–5 minutes, until the bottoms are golden brown and crisp. Tip: Don’t move them too early—let them form a crust to prevent sticking.
5. Flip the patties using a spatula. Cook for another 4–5 minutes, until the second side is golden brown and the internal temperature reaches 145°F if checked with a thermometer. Tip: If they brown too quickly, reduce the heat to medium-low to avoid burning.
6. Transfer the patties to a plate lined with paper towels to drain any excess oil.
You’ll get a crispy exterior with a tender, flaky interior that’s bursting with umami from the tomatoes. Try serving them on toasted buns with a swipe of aioli or over a bed of greens for a lighter meal—they’re versatile enough to shine any way you plate them.
Crunchy Panko-Crusted Tuna Cakes
Okay, so you know those days when you want something crispy, satisfying, and a little fancy without a ton of effort? Our crunchy panko-crusted tuna cakes are exactly that—a quick, pantry-friendly dinner that feels like a treat. They’re perfect for a weeknight but impressive enough for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5-ounce) cans solid white tuna in water, drained well
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 1/4 cup finely chopped red onion
– 1 tablespoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1 cup panko breadcrumbs, divided
– 3 tablespoons vegetable oil (or any neutral oil with a high smoke point)
– Lemon wedges, for serving
Instructions
1. In a medium bowl, combine the drained tuna, mayonnaise, beaten egg, red onion, Dijon mustard, garlic powder, and black pepper.
2. Mix everything with a fork until well combined, breaking up the tuna into small flakes.
3. Add 1/2 cup of the panko breadcrumbs to the tuna mixture and stir until incorporated. Tip: The mixture should hold together when pressed; if it’s too wet, add another tablespoon of panko.
4. Place the remaining 1/2 cup of panko breadcrumbs on a shallow plate.
5. Divide the tuna mixture into 4 equal portions and shape each into a 1/2-inch-thick patty.
6. Press each patty firmly into the panko on the plate, coating both sides evenly. Tip: Gently press the crumbs to help them adhere.
7. Heat the vegetable oil in a large non-stick skillet over medium heat until shimmering, about 350°F.
8. Carefully place the coated tuna cakes in the hot oil, leaving space between them.
9. Cook for 3-4 minutes per side, or until the panko is golden brown and crispy. Tip: Avoid moving them too soon so the crust sets properly.
10. Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil.
11. Serve immediately with lemon wedges on the side.
Here’s the best part: you get an incredible contrast between the super-crispy, golden panko shell and the tender, flavorful tuna filling inside. Squeeze that lemon over the top for a bright, zesty kick—it really makes the flavors pop. Try serving them on a bed of mixed greens with a simple yogurt-dill sauce for a complete meal that’s anything but boring.
Low-Carb Cauliflower Tuna Patties
Got a craving for something savory and satisfying but want to keep it light? You’re in luck. These low-carb cauliflower tuna patties are a total game-changer for a quick, healthy meal that doesn’t skimp on flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 medium head cauliflower, riced (about 4 cups raw florets)
- 2 (5 oz) cans solid white tuna in water, drained well
- 1 large egg, beaten
- 1/4 cup grated Parmesan cheese
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp avocado oil, or any neutral oil with a high smoke point
Instructions
- Place the raw cauliflower florets in a food processor and pulse until they resemble rice-like crumbs, about 10-15 pulses. Tip: Don’t over-process, or it will become mushy.
- Transfer the riced cauliflower to a microwave-safe bowl. Microwave on high for 5 minutes to soften and remove excess moisture.
- Let the cauliflower cool for 5 minutes, then place it in a clean kitchen towel or cheesecloth. Squeeze firmly over the sink to remove as much liquid as possible. Tip: This step is crucial for patties that hold their shape.
- In a large mixing bowl, combine the squeezed cauliflower, drained tuna, beaten egg, Parmesan, mayonnaise, Dijon mustard, garlic powder, and black pepper.
- Mix everything with a fork or your hands until fully combined. The mixture should be moist but hold together when pressed.
- Divide the mixture into 8 equal portions. Shape each portion into a 1/2-inch thick patty, pressing firmly.
- Heat the avocado oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
- Carefully place the patties in the skillet. Cook for 4-5 minutes per side, or until deeply golden brown and crisp. Tip: Resist the urge to move them too early; let a crust form for easy flipping.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Let these patties cool for a minute before digging in. They have a fantastic crispy exterior with a tender, flavorful interior that’s surprisingly hearty. Layer one on a crisp lettuce wrap with a slice of tomato and a dollop of extra mayo for a perfect low-carb lunch.
Herbed Cream Cheese Tuna Patties
Gosh, you know those days when you want something tasty but don’t want to spend hours in the kitchen? These herbed cream cheese tuna patties are your answer—they’re quick, flavorful, and perfect for a satisfying meal. You’ll love how the creamy cheese and fresh herbs come together with the tuna.
Serving: 4 patties | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cans (5 oz each) of tuna in water, drained well (or use oil-packed for richer flavor)
– 4 oz cream cheese, softened at room temperature (full-fat works best for creaminess)
– 1/4 cup finely chopped fresh parsley (or substitute with dill if you prefer)
– 2 tbsp finely chopped fresh chives (dried chives can be used in a pinch)
– 1 large egg, lightly beaten (helps bind the patties)
– 1/2 cup plain breadcrumbs (panko adds extra crunch)
– 1/2 tsp garlic powder (adjust to taste)
– 1/2 tsp onion powder (optional for extra flavor)
– 1/4 tsp salt (or more if needed)
– 1/4 tsp black pepper (freshly ground is ideal)
– 2 tbsp olive oil (or any neutral oil like canola)
Instructions
1. In a large mixing bowl, combine the drained tuna, softened cream cheese, chopped parsley, chopped chives, beaten egg, breadcrumbs, garlic powder, onion powder, salt, and black pepper.
2. Use a fork or your hands to mix everything until well combined, but avoid overmixing to keep the texture tender.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick, pressing gently to hold its shape.
4. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet, cooking for 4-5 minutes per side until golden brown and crispy on the outside.
6. Flip the patties using a spatula and cook for another 4-5 minutes, ensuring they’re heated through and firm to the touch.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil, letting them rest for 2 minutes before serving.
Let these patties cool slightly to let the flavors meld—they’re wonderfully creamy inside with a crispy, golden crust. Serve them on toasted buns with lettuce and tomato, or enjoy them over a fresh salad for a lighter twist.
Southwestern Black Bean Tuna Burgers
Tired of the same old burger routine? You’re in luck. These Southwestern Black Bean Tuna Burgers are a zesty, protein-packed twist that comes together fast for a satisfying weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15 oz) can black beans, rinsed and drained (or use 1 ½ cups cooked beans)
– 2 (5 oz) cans tuna in water, drained well
– 1 large egg, lightly beaten
– ½ cup panko breadcrumbs (or regular breadcrumbs)
– ¼ cup finely chopped red onion
– ¼ cup finely chopped cilantro, plus extra for garnish
– 1 tbsp lime juice, fresh preferred
– 1 tsp ground cumin
– 1 tsp chili powder
– ½ tsp garlic powder
– ½ tsp salt
– 2 tbsp olive oil, for frying (or any neutral oil)
– 4 burger buns, toasted if desired
– Optional toppings: sliced avocado, salsa, lettuce
Instructions
1. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks remaining for texture.
2. Add the drained tuna, beaten egg, panko, red onion, cilantro, lime juice, cumin, chili powder, garlic powder, and salt to the bowl.
3. Mix everything gently with your hands or a spoon until just combined—overmixing can make the patties dense.
4. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty, pressing firmly so they hold together.
5. Heat the olive oil in a large nonstick skillet over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them, and cook for 4–5 minutes until the bottoms are golden brown and crisp.
7. Flip the patties using a spatula and cook for another 4–5 minutes until heated through and firm to the touch.
8. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
9. Serve each patty on a burger bun with your favorite toppings like avocado, salsa, or lettuce.
Mouthwatering and hearty, these burgers have a crispy exterior with a tender, flavorful interior thanks to the black beans and spices. Try them topped with a dollop of cool sour cream or crumbled cotija cheese for an extra Southwestern kick—perfect for a casual dinner or a fun weekend cookout.
Pineapple Teriyaki Tuna Cakes
Kick off your weeknight dinner with these sweet and savory pineapple teriyaki tuna cakes. They’re a fun twist on classic tuna patties, packed with tropical flavor and ready in under 30 minutes. You’ll love how the juicy pineapple balances the rich, umami teriyaki glaze.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (5 oz) cans solid white tuna in water, drained well (squeeze out excess liquid for better binding)
– 1/2 cup panko breadcrumbs (or regular breadcrumbs if that’s what you have)
– 1/4 cup finely diced fresh pineapple (canned pineapple, drained and patted dry, works too)
– 2 tbsp teriyaki sauce (use your favorite brand, or make your own)
– 1 large egg, lightly beaten
– 2 tbsp mayonnaise (helps keep the cakes moist)
– 1 tbsp chopped fresh cilantro (optional, skip if you’re not a fan)
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil for frying)
– Extra teriyaki sauce for drizzling (about 2 tbsp)
Instructions
1. In a medium bowl, combine the drained tuna, panko, diced pineapple, 2 tbsp teriyaki sauce, egg, mayonnaise, cilantro (if using), garlic powder, and black pepper.
2. Mix everything with a fork or your hands until well combined, but avoid overmixing to keep the texture tender.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty, pressing firmly so they hold together.
4. Heat the vegetable oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
5. Carefully place the tuna cakes in the skillet and cook for 4–5 minutes per side, until golden brown and crispy on the edges.
6. Reduce the heat to medium-low if they’re browning too quickly to prevent burning.
7. Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
8. Drizzle the extra teriyaki sauce over the warm tuna cakes just before serving.
But these cakes are all about contrast—crispy on the outside, tender and flaky inside, with a burst of sweet pineapple in every bite. Serve them over a bed of rice with a side of steamed veggies, or tuck them into slider buns for a handheld treat that’s sure to impress.
Conclusion
Exciting, right? This roundup proves tuna patties can be anything from classic to creative. Whether you’re craving something simple or adventurous, there’s a recipe here for you. We’d love to hear which one becomes your new favorite—drop a comment below! And if you found this helpful, please share it on Pinterest to spread the inspiration. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
