These are pan-fried patties made from canned tuna, cracker crumbs, egg, and a few basic seasonings — breaded on the outside, tender in the middle. They come together in under 30 minutes from pantry staples, and the protein count per serving is genuinely solid. If you need a fast weeknight dinner that doesn’t require a grocery run, this is a reliable option.
The short version of why this works
Two things determine whether these patties hold together and develop a proper crust. First, the tuna needs to be drained thoroughly — press it firmly in the can with the lid or squeeze it in a clean towel. Excess moisture prevents the mixture from binding and causes the patties to fall apart in the pan. Second, don’t move the patties once they hit the oil. Let them cook undisturbed until the bottom crust is set and golden, roughly 3–4 minutes, before attempting a flip. Ground fish is more delicate than ground beef; a half-formed crust will break if you rush it. Those two habits — dry tuna, patient frying — are what separate a patty that holds its shape from one that doesn’t.
Shopping notes
- Canned tuna: Use tuna packed in water, not oil. Chunk light (skipjack) works well here and costs less. Albacore is firmer and milder if you prefer that texture.
- Cracker crumbs: Plain saltine crackers are the standard choice. Crush them in a zip-lock bag with a rolling pin — no food processor needed. Avoid flavored crackers; the seasonings compete.
- Egg: This is the binder. One egg is enough for a standard batch. Don’t skip it or substitute flax egg here — the patties genuinely need it to stay intact during frying.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. To reheat, use a dry skillet over medium heat for 2–3 minutes per side — this brings back some of the crust. A microwave works in a pinch but softens the exterior noticeably. For freezing, place uncooked formed patties on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a freezer bag. Cook from frozen in a covered skillet over medium-low heat, adding a couple of extra minutes per side. They keep frozen for up to 2 months. Skip the garnish — not worth the extra dish.
Troubleshooting
- Patties fall apart when flipping: The mixture is too wet or the crust hasn’t set yet. Drain the tuna more aggressively next time, and wait until the bottom is visibly golden before touching the patty.
- Outside burns before the inside is cooked through: The oil is too hot. Medium heat is the right setting. Ground fish needs to reach 145°F (63°C) internally — use an instant-read thermometer if you’re unsure.
- Mixture won’t come together into a patty shape: Add cracker crumbs one tablespoon at a time until the mixture is firm enough to hold its shape when pressed. Humidity and tuna brand affect moisture levels, so the ratio isn’t always identical batch to batch.
- Patties stick to the pan: The pan wasn’t hot enough before the oil went in, or you used too little oil. Heat the pan first, then add oil, then wait 30 seconds before adding the patties.
- Flat, dense texture inside: Overmixing compacts the tuna. Stir the mixture just until the ingredients are combined — a few flakes of tuna still visible is fine.
Healthy Breaded Tuna Patties
Ingredients
Ingredients For Patties:
1 tablespoon butter
3 tablespoons celery - finely chopped, (don’t be afraid to use the leaves!)
2 tablespoons white onion - finely chopped- 5 ounces can tuna - , (drained, and minced)
1 medium egg - (lightly beaten)
2 slices bread
¼ cup milk- ¼ cup cracker crumbs - (I use soda crackers with salted tops – if using unsalted tops, be sure to sprinkle with salt before breading)
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Ingredients For Breading:
- 1 medium egg - (2 if they are small)
- ½ cup cracker crumbs - (I use soda crackers with salted tops – if using unsalted tops, be sure to sprinkle with salt before breading)
¼ cup all purpose flour (plain flour Australia and UK)- 1 pinch salt
3 cups vegetable oil - (about 1/2″ deep in frying pan)
Instructions
- Start off by melting 1 tablespoon of butter in a small frying pan. Add onion and celery and cook over low heat, stirring frequently, until they are soft and beginning to brown. Remove pan from heat and set aside to cool.
- Put tuna in a medium bowl. Add ⅛ teaspoon each of salt and pepper. In a separate small bowl, put ¼ cup milk. Dip each slice of bread into milk, give them a quick squeeze, and crumble them into the tuna. Gently mix them together to break up the bread even more and combine. Add cracker crumbs. Scrape the onion, celery, and any remaining butter into the tuna mixture. Mix until combined but don’t over-mix (I recommend using your hands for this.)
- You will need 3 shallow bowls for the breading. In the first one, put the flour and season with a pinch of salt. Give it a stir. In the second bowl, crack the egg(s). Add a pinch of salt to this as well and whisk it. In the third bowl, put ½ cup of cracker crumbs.
- Put ½-inch oil in a medium frying pan over medium heat. Divide tuna mixture into 4 equal parts. Shape into patties. Dip each patty first into the flour, then the egg, and finally, the cracker crumbs. Once the oil is heated (drop a tiny piece of tuna into the oil, if it sizzles and bubbles, the oil is ready), place patties in the pan and fry until the bottom is browned. Flip and cook a few more minutes until both sides are brown.
- Sometimes I just eat these tuna patties right out of a dish – no bun – with ketchup! But they make a fabulous sandwich! Add lettuce and some dilly mayo (4 tablespoons mayo combined with 2 teaspoons fresh dill for 4 sandwiches).
Notes
I usually have a container of cracker crumbs ready to go at all times. They get used a lot in my house! So you can always get those ready the day before or even a week before. It’s just one less thing to do! The dilly mayo can also be prepped ahead of time and stored in the fridge.
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Nutrition
Frequently asked questions
Can I bake these instead of frying them?
Yes. Bake at 400°F (200°C) on a lightly oiled baking sheet for about 12–15 minutes, flipping once halfway through. The crust won’t be quite as crisp as pan-fried, but a light spray of cooking oil on both sides before baking helps with browning.
How do I know when the patties are cooked through?
The safe internal temperature for ground fish and seafood is 145°F (63°C). An instant-read thermometer is the most reliable way to check. If you don’t have one, the patties should be firm to the touch and opaque all the way through with no translucent spots.
Can I make the mixture ahead of time?
Yes — form the patties, place them on a plate, cover with plastic wrap, and refrigerate for up to 24 hours before cooking. This actually helps them hold together better since the cracker crumbs absorb moisture from the mixture as it rests.
My mixture feels too soft to shape. What do I do?
Add more cracker crumbs, one tablespoon at a time, until the mixture is firm enough to press into a patty that holds its shape. Refrigerating the mixture for 15–20 minutes before shaping also stiffens it up considerably.
What can I serve these with if I don’t want a bun?
They work well over a simple green salad, alongside steamed or roasted vegetables, or tucked into a whole-grain pita with sliced cucumber. A quick sauce of plain Greek yogurt, lemon juice, and a pinch of salt is a practical alternative to mayo-based dressings.
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