Crispy Tuna Patties

I’ve been making Tuna Patties for a long time – I’ve even cooked them on a wood stove! But I’d never written down the recipe before. You know… it’s like making meatloaf or meatballs – a bit of this & a bit of that…. until it just feels right.

Crispy Tuna Patties are crispy on the outside and creamy on the inside – rather like a good crab cake! This recipe comes together quickly, so it’s good for lunch as a sandwich with tartar sauce and crispy lettuce. Or as a quick dinner, if served with a veggie or salad. Enjoy!

 My friend Naomi substituted canned salmon for tuna when she prepared these patties and, for an extra ‘taste sensation’, she served them with a delicious  remoulade sauce.  Sounds like a great idea to me!

Click here for ‘AnnaShortcakes’ terrific recipe for Remoulade Sauce!

small red heart

Ingredients           Makes 4 Crispy Tuna Patties

  • 2 (5 oz.) cans solid white Albacore tuna
  • 1/2 tsp. Old Bay Seasoning
  • 4 Tbs. minced Bermuda onion
  • 1 cup fresh bread crumbs (If you don’t have a food process or blender, mince some fresh bread, minus the crusts.)
  • 4 Tbs. mayonnaise
  • 1/4 – 1/2 tsp. salt
  • a few shakes pepper
  • flour – for dredging tuna patties
  • 4 Tbs. olive oil – for frying


In a medium-sized bowl, mix 2 (5 oz.) cans solid white Albacore tuna, 2 tsp. Old Bay Seasoning, 4 Tbs. minced Bermuda onion, 1 cup fresh bread crumbs (If you don’t have a food process or blender, mince some fresh bread), 4 Tbs. mayonnaise, 1/8 tsp. salt – or ‘to taste’ – and a few shakes pepper.

(Today I made half the recipe (two tuna patties) and used only one can of tuna.)

Crispy Tuna Patties - My Yellow Farmhouse

Form into 4 patties – each about 1/3″ thick. Place some flour on a plate and ‘dredge’ both sides of each tuna patty in the flour.

Crispy Tuna Patties -dredged in flour

Heat a skillet over medium heat and add 4 Tbs. olive oil. Gently place the four tuna patties into the frying pan. Cook a few minutes (or until the patties are golden brown & crispy). Turn and cook on the other side until golden brown & crispy.

++ Makes sure your skillet is good and hot before you add the tuna patties! 

++ If tuna patties don’t seem to be browning enough, raise the heat a bit!

You may want to consider serving Crispy Tuna Patties with my Oven Roasted Parmesan Potatoes. With the addition of fresh greens beans with almonds –  or a salad – you have a delicious and inexpensive meal!

Link to ‘Oven-Roasted Parmesan Potatoes’

Oven Roasted Parmesan Potatoes - My Yellow

My Friend Naomi’s ‘Crispy Salmon Patties’

Naomi's Salmon Patties - My Yellow Farmhouse

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

13 thoughts on “Crispy Tuna Patties

  1. Hi My Friend – I just got back from spending time with friends & family at the house in the Pocono Mountains. Wow – talk about SNOW !! I’m sure lots of people have never eaten a tuna patty, so you’re not alone! That being said, they’re ‘good eats’ !


  2. I’ve never had a tuna patty, Cecile. I’ve led such a deprived life, apparently. I do love a good patty melt, though. Your patties, with their crispy exterior, would be so much better. 🙂


  3. Hi everyone. I used a 14 ounce can of salmon and took Cecile’s ingredients by 1.5 times. I also used canned bread crumbs(sorry!). I served them with a version of this minus the horseradish sauce. I didn’t make as much as the recipe requires and just kind of winged it. Great last minute meal when we didn’t feel like going to the grocery store on a cold and windy night.


    1. Naomi, my friend. (If you ARE the Naomi I went to school with!) I love the idea of using canned salmon – I love salmon! I’m so glad you posted this idea AND I hope to see you soon my friend!!
      What I would do with the purchased breadcrumbs (and purchased bread crumbs are good) is put it in a small bowl with a bit of milk until the milk is absorbed – like I do when I make meatballs.
      I’m really looking forward to trying your idea – plus your remoulade sauce !! And I NEVER feel like going to the grocery store.. it was different when I had a family (plus all the boys’ friends) to feed…


      1. Another friend of ours from school mentioned, on the My Yellow Farmhouse Facebook page, that she remembers her mom making a tuna loaf & serving it with a white sauce with sliced hard boiled eggs. You know, that rang a bell with me, not that my mother ever made it. But I think that recipe was pretty popular ‘Way Back When’ !! I want to try that idea as well !


  4. Liz – you’re very sweet!! I’m still working on that bread recipe – I think it’s gonna come out great – even though my experiment with using all purpose flour was NOT a good idea!!


  5. I am so jealous. Can you swing some patties and parmesan potatoes my way. I can just visualize the taste. I love parmesan cheese. I must try both recipes. Thanks for sharing!


    1. Thanks – they sure were good ! And I told myself, several weeks ago, I was going to live on healthy smoothies two times a day for a while… you can see I haven’t even started doing that yet !


        1. Good point…..! I’d have to have at least one good, solid meal a day complete with veggies and a protein!! ; o ) Maybe I’ll begin posting some smoothie recipes!!!


    1. I like Macaroni/Tuna Salad very much too !! When my sons were young, I realized I kept telling them (regarding food), “This is my favorite & this is my favorite”. It seems that a lot of different kinds of food are my ‘favorite’!


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