Ingredients
Tuna Patties
- 1 (5 oz) tuna in water, drained very well
- 1 (12 oz) can of tuna in water, drained very well
- 1/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped red onions
- 3 tsp minced garlic
- 2 tsp dried parsley
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1/8 tsp crushed red pepper flakes
- 1/2 tsp celery seeds
- 2 tsp black pepper
- 1 1/4 tsp salt
- 3 tbsp mayonnaise
- 2 tsp lemon zest
- 3 tsp lemon juice
- 3 eggs, lightly beaten
- 1/4 to 1/2 cups panko breadcrumbs (for coating)
- 6 tbsp vegetable oil (plus more as needed for frying)
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained tuna cans, 1/4 cup panko, Parmesan, chopped red onions, minced garlic, dried parsley, onion powder, dried dill, crushed red pepper, celery seeds, black pepper, salt, mayonnaise, lemon zest, lemon juice, and lightly beaten eggs. Mix everything thoroughly until well combined.
- Shape Patties: Using a 1/4 cup measuring cup, scoop the tuna mixture and shape it into evenly sized patties.
- Prepare Coating: Pour 1/4 cup of panko breadcrumbs into a shallow dish. Lightly coat both sides of each patty with the panko. Add more panko if needed to ensure an even coating.
- Heat Oil: Place a large skillet over medium-high heat and add 3 tablespoons of vegetable oil. Add more oil if necessary to coat the pan properly.
- Cook Patties: Place about 4-5 patties into the hot skillet, spacing them evenly. Using a spatula, flatten them to about 1/8 inch thick. Cook the patties for 3 to 4 minutes on each side or until they turn golden brown. Flip carefully to maintain their shape.
- Drain and Repeat: Remove the cooked patties and place them on paper towels to drain excess oil. Repeat the frying process with any remaining patties, adding oil as needed.
- Serve: Allow the tuna patties to cool for a few minutes before serving. Enjoy them warm and crispy.
Notes
- Ensure tuna is well-drained to prevent patties from becoming soggy.
- Panko breadcrumbs provide extra crispiness; avoid substituting with regular breadcrumbs for best texture.
- Adjust crushed red pepper to taste for desired spice level.
- Use a non-stick skillet for easier flipping and to prevent sticking.
- Serve with a side of tartar sauce or lemon wedges for added flavor.
- Leftover patties can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
