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Garlic Parmesan Tuna Patties - Crispy, Savory, and Simple

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Canned tuna: 2 (5-ounce) cans, drained well (water-packed or oil-packed).
  • Egg: 1 large, for binding.
  • Breadcrumbs: 1/2 cup (plain or panko) to help the mixture hold together.
  • Parmesan cheese: 1/3 cup finely grated for salty, nutty flavor.
  • Garlic: 2–3 cloves, minced (or 1/2 teaspoon garlic powder in a pinch).
  • Mayonnaise: 2 tablespoons for moisture and richness.
  • Dijon mustard: 1 teaspoon for a tangy kick.
  • Lemon zest: 1 teaspoon, plus lemon wedges for serving.
  • Fresh parsley: 2 tablespoons chopped (or 1 teaspoon dried).
  • Onion or green onion: 1/4 cup finely minced for sweetness and texture.
  • Salt and black pepper: To taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper).
  • Olive oil or neutral oil: 2–3 tablespoons for pan-frying.
  • Optional add-ins: Red pepper flakes, paprika, or a pinch of Italian seasoning.

Method
 

  1. Prep the tuna: Drain tuna very well and flake it with a fork. Excess moisture makes patties fall apart, so press the tuna lightly with the lid to remove liquid.
  2. Mix the base: In a bowl, whisk the egg, mayo, Dijon, lemon zest, salt, pepper, and minced garlic until smooth.
  3. Add dry ingredients: Stir in Parmesan, breadcrumbs, parsley, and onion. Mix to a moist but scoopable consistency.
  4. Fold in tuna: Gently combine the flaked tuna with the mixture. Don’t overwork it. If it’s too wet, add a tablespoon more breadcrumbs; if too dry, a teaspoon more mayo.
  5. Shape patties: Form 6–8 small patties (about 1/3-inch thick). Press edges so they hold together. Chill for 10–15 minutes if you have time; it helps them set.
  6. Heat the pan: Set a large skillet over medium heat. Add enough oil to coat the bottom. Wait until the oil shimmers.
  7. Cook: Place patties in a single layer without crowding. Cook 3–4 minutes per side until golden brown and crisp. Adjust heat so they brown without burning.
  8. Finish and serve: Transfer to a paper towel–lined plate and sprinkle with a tiny pinch of salt. Serve with lemon wedges, a simple salad, or in buns with lettuce and tomato.