Can I make tuna patties in advance?

Yes, you can make them in advance and leave them in the refrigerator for up to two days. Ensure they are wrapped tightly or kept in an airtight container.

Can I freeze tuna patties?

Yes. You can flash-freeze uncooked patties on baking sheets for two hours before storing in freezer bags, or freeze cooked patties after they have cooled completely. They last up to 2 months in the freezer.

How do I reheat frozen tuna patties?

Allow them to defrost overnight in the refrigerator, then place in a 350F oven until golden brown and crispy, approximately 8-10 minutes.

Garlic And Herb Crispy Tuna Cakes

Name: Garlic and Herb Crispy Tuna Cakes
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 5 oz can tuna in water (drained very well); 1 12 oz can tuna in water (drained very well); 1/4 cup panko (plus an additional 2 tbsp); 1/2 cup Parmesan; 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; 1/2 tsp celery seeds; 2 tsp pepper; 1 1/4 tsp salt; 3 tbsp mayonnaise; 2 tsp lemon zest; 3 tsp lemon juice; 3 eggs (lightly beaten); 1/4-1/2 cups panko; 6 tbsp vegetable oil

These savory tuna patties are an excellent way to turn pantry staples into a gourmet meal. They feature a crisp Parmesan exterior and a zesty interior flavored with lemon and fresh herbs.

List of ingredients

1 5 oz can tuna in water – drained very well
1 12 oz can tuna in water – drained very well
1/4 cup panko – used in the mixture plus an additional 2 tbsp
1/2 cup Parmesan cheese – provides a salty, nutty flavor
1/2 cup red onions – finely chopped
3 tsp minced garlic – for aromatic depth
2 tsp dried parsley – adds herbal notes
1/4 tsp onion powder – enhances the savory base
1/4 tsp dried dill – provides a classic fish-pairing flavor
1/8 tsp crushed red pepper – for a hint of warmth
1/2 tsp celery seeds – adds an earthy, traditional touch
2 tsp black pepper – for basic seasoning
1 1/4 tsp salt – to enhance all flavors
3 tbsp mayonnaise – acts as a binder and adds creaminess
2 tsp lemon zest – for bright, citrusy notes
3 tsp lemon juice – adds acidity to cut through the richness
3 eggs – lightly beaten to hold the patties together
1/4 to 1/2 cups panko – for the outer coating
6 tbsp vegetable oil – for frying, adding more as needed

step-by-step instructions

Combine Ingredients: Place the drained tuna, garlic, dried parsley, dried dill, onion powder, chopped red onion, celery seeds, crushed red pepper, lemon juice, lemon zest, salt, pepper, mayonnaise, beaten eggs, Parmesan cheese, and the initial 1/4 cup of panko into a mixing bowl. Stir thoroughly until all ingredients are evenly distributed.
Portion the Mixture: Use a 1/4 measuring cup to scoop the tuna mixture. This ensures that each patty is consistent in size for even cooking.
Form the Patties: Shape the scooped mixture into round patties. Place them on a clean surface or tray.
Apply the Coating: Place the remaining panko in a shallow dish. Gently press both sides of each patty into the panko to create a thin, crispy crust.
Prepare the Pan: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Ensure the oil is shimmering before adding the fish.
Fry the Patties: Carefully place 4 to 5 patties in the hot skillet. Use a spatula to gently flatten each cake to approximately 1/8 inch thickness to ensure the center cooks through.
Brown and Flip: Cook for 3 to 4 minutes on each side until they reach a deep golden brown color. Flip them carefully to avoid breaking the delicate structure.
Drain and Serve: Transfer the cooked patties to a plate lined with paper towels to remove excess oil. Allow them to cool for a few minutes before serving.

Mastering the Frying Process

Use Two Spatulas for Flipping

Tuna patties are inherently delicate due to the soft texture of canned tuna and the binding agents. Using two spatulas allows you to support both sides of the patty simultaneously during the flip. This prevents the cakes from breaking or tearing, ensuring a professional presentation.

Avoid Overcrowding the Skillet

Adding too many patties to the pan at once lowers the oil temperature rapidly. When the temperature drops, the patties will absorb more oil and steam rather than sear, resulting in a greasy texture. Stick to 3 or 4 patties per batch to maintain a high heat for maximum crispiness.

Maintain Consistent Oil Temperature

The oil should be shimmering but not smoking before the first batch enters the pan. If the oil is too cold, the panko will soak up fat; if it is too hot, the exterior will burn before the interior is warmed. Use a medium-high setting and add a splash more oil between batches if the pan looks dry.

Keep the Frying Surface Clean

As you fry multiple batches, small bits of panko and browned cheese will accumulate in the oil. These remnants can burn and stick to the next batch of patties, creating bitter dark spots. Wipe the pan or replace the oil if it becomes cluttered with burnt debris.

Ingredient Substitutions and Adjustments

Switching Breadcrumb Varieties

While panko provides a light and airy crunch, you can use traditional breadcrumbs for a denser crust. If using homemade breadcrumbs, ensure they are dried thoroughly in the oven first. For a gluten-free version, almond meal or crushed cornflakes work well as a coating.

Alternative Onion Options

Red onions provide a sharp, bright flavor that complements tuna. If you prefer a milder taste, swap them for finely diced yellow onions or shallots. Green onions can also be used, providing a fresher, grassier note to the final dish.

Different Cheese Selections

Parmesan is chosen for its saltiness and ability to brown quickly. Pecorino Romano is a great alternative for a sharper, saltier punch. If you want a milder flavor, a finely grated hard white cheddar can be used, though it may melt more than the Parmesan.

Replacing the Mayonnaise

Mayonnaise provides essential moisture and fat for the binder. Greek yogurt can be used for a tangier, lower-calorie option, although the patties may be slightly softer. Mashed avocado can also work as a binder, adding a creamy texture and healthy fats.

Substitutes for Fresh Lemon

If fresh lemons are unavailable, you can use bottled lemon juice and a pinch of citric acid. Lime zest and juice provide a different but equally refreshing citrus profile. For a more subtle acidity, a small amount of white wine vinegar can be used in place of the juice.

Serving and Pairing Suggestions

Pairing with Zesty Coleslaw

The richness of the fried tuna cakes is perfectly balanced by a crisp, acidic coleslaw. A vinegar-based slaw provides a sharp contrast, while a creamy slaw complements the mayonnaise in the patties. Serve the slaw on the side or directly on top of the cake.

Creating a Custom Dipping Sauce

A traditional tartar sauce made with mayo, capers, and lemon is the classic choice for fish cakes. Alternatively, a spicy sriracha aioli adds a modern kick that pairs well with the garlic and herbs. For a lighter option, a simple squeeze of fresh lemon juice is sufficient.

Building a Tuna Burger

These patties can be served as burgers on toasted brioche buns. Add a slice of tomato, crisp lettuce, and a dollop of tartar sauce for a complete meal. This transforms the recipe from an appetizer or side dish into a substantial main course.

Serving with Fresh Green Salads

A simple arugula or spinach salad with a lemon vinaigrette enhances the herbal notes of the patties. The bitterness of the greens cuts through the fried exterior. Add cucumber slices and radishes for extra crunch and freshness.

Adding a Garnish of Fresh Herbs

While dried herbs are used in the mixture, a sprinkle of fresh chopped parsley or dill on top adds visual appeal. Fresh chives also provide a mild onion flavor that rounds out the dish. This simple addition makes the plate look professionally plated.

Storage and Freezer Guidelines

Refrigerating Fresh Patties

Uncooked patties can be stored in the refrigerator for up to two days. Place them in an airtight container and separate them with pieces of parchment paper to prevent sticking. This allows you to prep the mixture ahead of time for a quick weeknight dinner.

Freezing Uncooked Tuna Cakes

To freeze raw patties, place them on a baking sheet lined with parchment paper. Flash-freeze them for about two hours until firm, then transfer them to a freezer-safe zipper bag. This method prevents the patties from fusing together and allows you to freeze them for up to two months.

Freezing Cooked Tuna Cakes

If you prefer to cook them first, let the patties cool completely on a wire rack. Arrange them in a single layer on a tray and freeze for 3 hours before bagging them. This preserves the structure and makes reheating faster and more convenient.

Proper Thawing Procedures

Always thaw frozen patties slowly in the refrigerator overnight. Rapid thawing at room temperature can make the binder too moist, causing the cakes to fall apart during reheating. Once thawed, they can be cooked or reheated as desired.

Reheating and Refreshing

Using the Oven Method

For the best results, reheat cooked patties in a 350F oven. Place them on a baking sheet and heat for 8 to 10 minutes until they are warmed through and the exterior regains its crispness. This method is superior to microwaving, which can make the fish rubbery.

Utilizing an Air Fryer

An air fryer is ideal for refreshing the crunch of a tuna patty. Heat them at 375F for 3 to 5 minutes, turning halfway through. The circulating hot air removes excess oil and restores the panko’s texture quickly.

Preventing Mushy Textures

Avoid reheating tuna patties in a microwave if you want to keep the crispy exterior. The microwave traps steam, which softens the panko crust and makes the patty soggy. If a microwave is the only option, heat on medium power and serve immediately.

Troubleshooting Common Issues

Preventing Patties from Falling Apart

If the patties break during frying, it is usually due to insufficient binding. Ensure the eggs are beaten well and the tuna is drained completely. If the mixture feels too loose, stir in an extra tablespoon of panko or Parmesan cheese to absorb excess moisture.

Fixing a Mixture That Is Too Wet

Canned tuna can vary in moisture levels even after draining. If the batter is too wet to hold a shape, add panko one tablespoon at a time. Let the mixture sit for 5 minutes after adding breadcrumbs to allow them to fully hydrate before forming the patties.

Adjusting for Excessive Salt

Between the canned tuna, Parmesan, and added salt, it is easy to over-season. If the mixture tastes too salty, add a bit more panko or a teaspoon of lemon juice to balance the flavor. You can also add a small amount of finely diced celery to add bulk without adding salt.

Preventing the Exterior from Burning

If the panko browns too quickly while the inside remains cold, lower the heat to medium. Ensure the patties are not too thick; flattening them to 1/8 inch helps them cook evenly. Using a neutral oil with a higher smoke point, like vegetable or canola oil, also helps.

Frequently Asked Questions

Can I use tuna packed in oil?

Yes, but you must drain the oil very thoroughly and reduce the amount of mayonnaise in the recipe. Oil-packed tuna is richer, so reducing the binder prevents the patties from becoming too greasy or falling apart in the pan.

How long do cooked patties last in the fridge?

Cooked tuna patties can be kept in an airtight container in the refrigerator for 3 to 4 days. Ensure they are completely cooled before sealing the container to prevent condensation from making the crust soggy.

Can I bake these instead of frying?

Yes, you can bake them at 400F for about 12 to 15 minutes, flipping halfway through. While they won’t be as crispy as fried patties, you can spray them with a bit of oil before baking to help the panko brown.

What can I use instead of eggs?

For a binder alternative, you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a commercial egg replacer. Note that the patties may be more fragile without the protein structure of real eggs, so handle them with extra care.