These tuna patties are quick, protein-packed, and full of Mediterranean flavor—an easy way to turn pantry staples into a satisfying meal any night of the week.
For more easy recipes with tuna, check out our Italian tuna pasta, tuna stuffed peppers, tuna pasta salad, and Italian tuna salad.
Easy, Comforting, and Ready in Under 30 Minutes
If you're looking for a recipe that’s quick, satisfying, and packed with Mediterranean flavor, these tuna patties are it. Louise and I rely on this dish when we need something easy but still crave that southern Italian soul. Made with canned tuna, capers, olives, and fresh herbs, they come together in under 30 minutes and taste like you’ve done much more.
These are perfect for a weeknight dinner with tuna or as part of your tuna meal prep ideas—they keep well in the fridge and reheat beautifully. The mix of lemon, herbs, and tomato paste brings brightness, while a crisp pan-fried crust gives them that perfect texture.
They’re light, fresh, and totally satisfying, whether you serve them with a salad, in a sandwich, or on their own with a squeeze of lemon. 🍋
We love how flexible and pantry-friendly they are—you likely already have everything you need. And if you’re trying to eat more fish or want new ideas for healthy Mediterranean dinners, this is one to keep on repeat. 🐟🌿
Simple, fast, and full of flavor—just the way we like to cook.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Tuna: Use canned tuna in olive oil for the best flavor and texture. Water-packed works too—just add a drizzle of olive oil for richness. For a twist, try canned salmon or even cooked fresh tuna.
- Breadcrumbs: Plain breadcrumbs bind the patties and keep them tender. Panko adds more crunch. You can also use 1–2 slices of sandwich bread, torn and soaked in a bit of milk or water, then squeezed out. This old-school Italian trick (pane ammollato) makes the patties extra soft. Just be sure the bread is fresh, not toasted.
- Parmigiano Reggiano: Adds a salty, savory kick. Pecorino or Grana Padano work too. For dairy-free, use nutritional yeast.
- Egg: Binds everything together. No egg? Use 1 tablespoon of mayo, Greek yogurt, or a flax egg (1 tablespoon flax + 3 tablespoon water).
- Tomato paste: Adds rich umami and color. Sub with sun-dried tomato pesto, marinara, or a touch of harissa.
- Spring onion: Milder than garlic, perfect here. Swap with shallots, scallions, or a bit of red onion.
- Capers: Bring that briny Sicilian tang. No capers? Try chopped cornichons or a splash of vinegar with salt.
- Olives: Castelvetrano or Taggiasca are best. Kalamata or green work too. Don’t skip them—they bring real character.
- Lemon zest & juice: Brighten everything. No lemon? Use white or red wine vinegar in a pinch.
- Herbs: Parsley and basil are classic. Mint, dill, or even a little arugula or baby spinach add a peppery touch.
- Black pepper: Adds mild heat. Use chili flakes or Aleppo pepper for extra warmth.
- Olive oil (for frying): For the best flavor, go with extra virgin. Avocado oil is a fine backup.
How to Make Tuna Patties
Step 1: Mix Everything in a Bowl
In a large bowl, break up the tuna with a fork until it’s flaky. Add the breadcrumbs, cheese, eggs, tomato paste, chopped spring onion, capers, olives, lemon zest and juice, and fresh herbs. Season with black pepper. Mix everything well until the mixture holds together. This step is where the flavor really comes together. Mixing by hand is easiest.
Step 2: Shape the Patties
Use your hands to shape the mixture into small patties—about the size of your palm and about ½ inch thick. You should get around 6 patties. If the mix feels too wet, add a touch more breadcrumbs. If it’s too dry, drizzle in a little olive oil.
Step 3: Pan-Fry Until Golden
Heat a few tablespoons of olive oil in a skillet over medium heat. Once hot, gently add the patties and cook for 3 to 4 minutes per side, or until they’re golden and crispy on the outside.
Step 4: Serve and Enjoy
Serve the patties hot with a squeeze of lemon and your favorite side. These are perfect for a quick Mediterranean meal or a weeknight dinner with tuna. Try them with a simple salad or pasta salad (I love them with our cold pasta salad with Greek yogurt), tucked in pita bread, or topped with a dollop of yogurt or aioli.
Tip: For the yogurt aioli mix 1 cup plain Greek yogurt with 1 small grated garlic clove, 1 tablespoon olive oil, 1 teaspoon lemon juice, and a pinch of salt for an easy, tangy yogurt aioli.
Tips
- Use good-quality tuna in olive oil: It makes a huge difference in flavor and texture. Look for Italian or Spanish brands if possible—great for recipes using canned tuna in olive oil.
- Flake the tuna well: Use a fork to break the tuna into small pieces before mixing. This helps everything bind better and makes the patties tender, not chunky.
- Breadcrumb balance matters: Too much and the patties get dry; too little and they’ll fall apart. Start with less and add as needed for that perfect texture in your tuna cakes with breadcrumbs.
- Taste the mix before frying: Fry a tiny test patty first to check the seasoning. You might want more lemon, salt, or herbs.
- Customize the herbs: Parsley and basil are classic, but mint or dill work beautifully too—especially if you're serving these as light Mediterranean dinners.
- Make ahead for easy meals: These patties keep well in the fridge and reheat beautifully in a skillet. Great for meal prep or quick lunches.
Frequently Asked Questions
Yes, you can—but the flavor won’t be as rich. If you’re using water-packed tuna, add a drizzle of extra virgin olive oil to the mixture to boost the taste and texture.
If you don’t have capers, a splash of vinegar or chopped pickles can bring a similar tang. For olives, you can skip them or add chopped sun-dried tomatoes or even roasted red peppers.
Absolutely—these are perfect for tuna meal prep ideas. Shape them, chill in the fridge (uncooked) for up to a day, or cook them and store in an airtight container for up to 3 days. Reheat gently in a pan for the best texture.
Yes! You can freeze them after cooking. Let them cool completely, then freeze in a single layer before transferring to a bag or container. Reheat from frozen in a nonstick skillet or oven.
You can, but the texture will be different—less crisp. Bake at 400°F (200°C) for about 15–18 minutes, flipping halfway. Brush or spray with olive oil before baking for better color and flavor.
Make sure the mix is moist but not too wet. The egg, breadcrumbs (or soaked bread), and chilling time all help the patties hold their shape. If they’re crumbling, add a bit more binder.
Yes! These savory tuna cakes are flavorful but not spicy. You can even leave out the capers or olives for a milder version kids might love.
More Easy Mediterranean Dinners
- Greek shrimp orzo
- Spanakopita (Feta spinach pie)
- Mediterranean chicken with potatoes
- Greek zucchini fritters
- Mediterranean pasta salad
- Asparagus carbonara
- Chicken gyros
- PIci all'Aglione (Tuscan garlic pasta)
Tried this tuna patties recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—your feedback helps others and totally makes our day. 💬💛
Recipe
Tuna Patties
Video
Ingredients
- 2 cans tuna in olive oil (5 oz each) – 10 oz / 280 g total, drained
- ½ cup breadcrumbs
- ⅓ cup grated parmesan
- 2 eggs
- 1 tablespoon tomato paste
- 1 spring onion chopped
- 2 tablespoons capers chopped + 3 tablespoon olives (optional)
- 1 tablespoon lemon zest and juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley or basil - chopped (optional)
- ¼ teaspoon black pepper salt should not be required
- 2 tablespoons olive oil for cooking the patties
Optional Yogurt Aioli Dip For Serving
- 1 cup Greek yogurt mixed with 1 small grated garlic clove, 1 tablespoon olive oil, 1 teaspoon lemon juice, and a pinch of salt.
Instructions
- Mix the Ingredients: In a large bowl, flake 2 cans tuna in olive oil with a fork. Add ½ cup breadcrumbs, ⅓ cup grated parmesan, 2 eggs, 1 tablespoon tomato paste, 1 spring onion, 2 tablespoons capers, 1 tablespoon lemon zest and juice, 1 teaspoon dried oregano, 2 tablespoons fresh parsley, ¼ teaspoon black pepper. Mix until it holds together.
- Shape and Chill: Form into 6 patties, about ½ inch thick. If too wet, add more breadcrumbs; if too dry, add a little olive oil.
- Pan-Fry: Heat 2 tablespoons olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden and crispy.
- Serve: Serve hot with lemon, salad, or yogurt aioli. Great in sandwiches or on a light Mediterranean plate/bowl.
Notes
- Tuna: Use canned tuna in olive oil for best flavor. Water-packed works—add olive oil for richness.
- Breadcrumbs: Use plain or panko. Or sub with soaked sandwich bread (pane ammollato) for extra tenderness.
- Parmesan: Parmigiano, Pecorino, or Grana Padano all work. Use nutritional yeast for dairy-free.
- Egg: Binds it all. Sub with mayo, yogurt, or a flax egg (1 tablespoon flax + 3 tablespoon water).
- Tomato Paste: Adds depth. Swap with sun-dried tomato pesto, marinara, or a touch of harissa.
- Spring Onion: Milder than garlic. Use shallots, scallions, or red onion if needed.
- Capers: Classic tang. Sub with chopped pickles or a splash of vinegar + salt.
- Olives: Castelvetrano, Taggiasca, or Kalamata all work.
- Lemon: Zest and juice brighten everything. Vinegar works in a pinch.
- Herbs: Parsley and basil are classic. Try mint, dill, or arugula for variation.
- Black Pepper: For mild heat. Add chili flakes or Aleppo pepper for a spicier kick.
- Olive Oil (for frying): Stick with extra virgin for Mediterranean flavor. Avocado oil is fine too.
- Use tuna in olive oil: Better flavor and texture—Italian or Spanish brands are ideal.
- Flake it well: Break tuna into small pieces so everything binds and stays tender.
- Balance the breadcrumbs: Too much = dry, too little = crumbly. Adjust as needed.
- Taste before frying: Cook a mini test patty to check seasoning and tweak if needed.
- Switch up the herbs: Parsley and basil are great, but mint or dill add a fresh twist.
- Make ahead: Chill or reheat later—great for meal prep and light Mediterranean dinners.
Missy says
Just made a double batch for lunch and WOW—so much flavor from such simple ingredients! The kids loved them and even grabbed the leftovers as a snack while running around the house. Total win. Definitely adding these to my weekly meal prep rotation!
Nico Pallotta says
happy to hear that, Missy! 🙌 Love that the kids enjoyed them too—makes it even more worth it. And smart move doubling the batch… they really do make the perfect snack! 💛 Thanks for trying the recipe!