Tuna Patties
Servings: people
These tuna patties are crispy on the outside, tender inside, and packed with bright Mediterranean flavor from capers, olives, lemon, and herbs. Made with simple pantry staples, they come together in under 30 minutes—perfect for an easy, healthy meal that’s full of southern Italian soul.
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
SUBSTITUTIONS
- 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.
