Description
These Crispy Tuna Patties are a flavorful, quick-to-make dish featuring a blend of tuna, Parmesan, and aromatic spices coated with crunchy panko crumbs and pan-fried to golden perfection. Perfect as a snack, appetizer, or light meal, they offer a satisfying crispy exterior and tender interior packed with savory goodness.
Ingredients
Main 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 breadcrumbs (plus additional 2 tbsp for coating)
- 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 cup panko breadcrumbs (for coating)
- 6 tbsp vegetable oil (plus more as needed for frying)
Instructions
- Mix Ingredients: In a large bowl, combine both cans of drained tuna, 1/4 cup panko, Parmesan, chopped red onions, minced garlic, dried parsley, onion powder, dried dill, crushed red pepper flakes, celery seeds, black pepper, salt, mayonnaise, lemon zest, lemon juice, and lightly beaten eggs. Mix thoroughly until well blended.
- Shape Patties: Using a 1/4 cup measuring scoop, portion the mixture and shape each portion gently into a round patty.
- Prepare Coating: Pour 1/4 cup panko breadcrumbs into a shallow dish. Lightly coat both sides of each patty with the panko. Add more breadcrumbs as needed to ensure even coverage.
- Heat Oil and Fry Patties: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add about 4-5 patties to the skillet, flattening them to about 1/8 inch thickness with a spatula. Cook each side for 3-4 minutes or until golden brown and crispy, flipping carefully to avoid breaking.
- Drain Excess Oil: Remove the cooked patties from the skillet and drain on paper towels to absorb excess oil. Repeat frying the remaining patties in batches, adding more oil if needed.
- Cool and Serve: Allow the tuna patties to cool slightly for a few minutes before serving. Enjoy them warm as a snack, appetizer, or light meal. Don’t forget to share this delicious recipe with others!
Notes
- Ensure tuna is well drained to prevent the patties from being too wet and falling apart.
- Adjust the amount of panko used for coating based on how crispy you want the patties.
- You can substitute vegetable oil with olive oil for a healthier option, but it may slightly alter the flavor.
- For an extra tangy flavor, add a dollop of tartar sauce or squeeze additional lemon juice before serving.
- These patties can be frozen uncooked; freeze on a baking sheet and then transfer to a bag. Cook from frozen by adding a couple of extra minutes per side when frying.
