These canned tuna patties are everything I want in a quick meal—easy, budget-friendly, and surprisingly delicious. If you’ve ever been unsure about canned tuna, this is the recipe that might just change your mind. It certainly did for Alan, who hated tinned tuna… until now! These patties are golden and crispy on the outside, tender and flavourful on the inside, and come together in just 15 minutes using one bowl and a frying pan.
They’re not just quick—they’re packed with goodness too. Tuna is a fantastic source of lean protein and omega-3 fatty acids, which are great for heart health and brain function. This recipe is also low in carbs, making it a brilliant option if you’re eating low-carb, high-protein, or even keto. I also love that they keep really well, making them ideal for meal prep.
They’re incredibly versatile—serve them as a main with veggies, pop them into a wrap, or enjoy them cold from the fridge with a salad. However you enjoy them, I think you’ll be pleasantly surprised by how tasty and satisfying they are.
Don’t Skip The Dipping Sauce
This creamy yoghurt dip is the perfect match for the crispy tuna patties. It adds a fresh, tangy contrast and makes the meal feel a bit more special—even though it’s just a quick mix of yoghurt, a touch of mayo, garlic, and salt. Plus, it’s a lighter and healthier alternative to shop-bought sauces. Of course, feel free to switch it up with your favourite dip—tahini sauce, sriracha mayo, or even a squeeze of lemon and olive oil work beautifully too.
Tips
- Drain the tuna well: Too much moisture will make the patties fall apart.
- Use a non-stick pan: This helps get that golden crust without sticking.
- Chill before cooking (optional): If you have time, pop the shaped patties in the fridge for 10 minutes to firm up.
- Don’t flip too soon: Let the patties cook fully on one side before turning to avoid breaking.
Swaps
Breadcrumbs: Gluten-free breadcrumbs or crushed cornflakes also work.
Yoghurt: Use Greek yoghurt for a thicker dip, or swap with dairy-free if needed.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked patties on a tray, then transfer to a freezer bag for up to 1 month. Reheat in a pan or oven until hot through.
More Tuna Recipes
Canned Tuna Patties
Ingredients
- 1 can tuna
- 1 large egg
- 40 g panko breadcrumbs
- 1-2 tbsp capers
- Handful parsley
Spice mix:
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp curry powder
- pinch of salt
Dipping sauce:
- 3 tbsp yoghurt
- 1 tsp mayo
- 1/2 tsp garlic powder
- pinch of salt
Instructions
- Add tuna to a bowl and break it down with a fork. Add egg and mix well. Add the rest of the ingredients and mix again
- In a pan add oil and cook the patties, you should be able to make 5.
- Cook on both side until the surface is nice and crispy
- Prepare the quick dip and serve