• Canned Tuna: The star of the show! You’ll need two 5-ounce cans of tuna, packed in water or oil. Drain it thoroughly, no one wants soggy patties. Chunk light tuna is generally recommended for tuna patties as it provides a good balance of flavor and texture. Albacore tuna (white tuna) can also be used, but it’s often drier, so you might need to adjust the amount of binder (breadcrumbs, egg). Oil-packed tuna will result in a richer flavor and slightly moister patty, while water-packed tuna is leaner and allows the other flavors to shine through more prominently. Choose based on your preference and dietary needs.
• Breadcrumbs: The binder that holds everything together and adds texture. 1 cup of breadcrumbs is typically ideal. Panko breadcrumbs are a fantastic choice for extra crispiness due to their larger flakes. Regular breadcrumbs work perfectly well too. For a gluten-free option, use gluten-free breadcrumbs or finely ground almond flour. You can also use crushed crackers like Ritz crackers for a buttery flavor or even oat flour for a healthier twist.
• Egg: Another crucial binder, adding moisture and richness. You’ll need 1 large egg, lightly beaten. The egg helps to emulsify the ingredients and ensures the patties don’t crumble during cooking. For an egg-free option, you can try using a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) or applesauce (¼ cup), though these may slightly alter the texture.
• Mayonnaise: Adds moisture, flavor, and helps create a creamy interior. ¼ cup of mayonnaise is usually just right. Full-fat mayonnaise provides the best flavor and texture, but light mayonnaise can be used to reduce fat content. For a tangier flavor, consider using aioli or even a flavored mayonnaise like roasted garlic or chipotle mayo. For a dairy-free option, use a vegan mayonnaise.
• Onion: Essential for adding savory depth and aroma. You’ll need ¼ cup of finely diced onion. Yellow onion is a classic choice, but white onion or even red onion can be used depending on your preference. Shallots offer a milder, more delicate onion flavor. For a stronger onion flavor, you can use green onions (scallions), finely chopped.
• Celery: Adds a subtle crunch and fresh, herbaceous note. ¼ cup of finely diced celery is perfect. Celery provides a textural contrast and complements the richness of the tuna and mayonnaise. If you don’t have celery, you can omit it or substitute it with finely diced bell pepper (green or red) for a similar crunch and sweetness.
• Lemon Juice: Brightens the flavors and cuts through the richness. 1 tablespoon of fresh lemon juice is recommended. Freshly squeezed lemon juice is always best, but bottled lemon juice can be used in a pinch. Lime juice can be used as a substitute for a slightly different flavor profile.
• Worcestershire Sauce: Adds umami depth and complexity. 1 teaspoon of Worcestershire sauce enhances the savory flavors of the patties. For a vegetarian or vegan option, you can use soy sauce or tamari (gluten-free soy sauce) as a substitute, though it will slightly alter the flavor. Fish sauce can also be used in a very small amount for an even more intense umami flavor, but use it sparingly.
• Spices and Seasonings: This is where you can really customize your tuna patties!

  • Salt and Black Pepper: To taste. Essential for seasoning and balancing the flavors. Freshly ground black pepper is always preferred.
  • Dried Dill Weed: Adds a classic tuna patty flavor. 1 teaspoon of dried dill weed is a good starting point. Fresh dill, finely chopped (about 1 tablespoon), can also be used for a brighter, more vibrant dill flavor.
  • Optional Spices: Get creative! Garlic powder, onion powder, paprika (smoked or sweet), cayenne pepper (for a touch of heat), Old Bay seasoning, Italian seasoning, or even a pinch of curry powder can all be used to add different flavor dimensions to your tuna patties. Experiment and find your favorite spice blend!

• Oil or Butter for Cooking: For pan-frying. 2 tablespoons of oil (vegetable, canola, olive, or avocado oil) or butter (for richer flavor) is usually sufficient. You can also use a combination of oil and butter.

Ingredient Variations and Substitutions:

• Spicy Tuna Patties: Add a pinch of cayenne pepper or red pepper flakes to the mixture. You can also add a finely diced jalapeño or a dash of hot sauce for extra heat.
• Cheesy Tuna Patties: Stir in ½ cup of shredded cheese (cheddar, Monterey Jack, mozzarella, or Parmesan) into the mixture. The cheese will melt and add a gooey, cheesy center.
• Herbaceous Tuna Patties: Increase the amount of fresh herbs like dill, parsley, chives, or cilantro. You can also add other fresh herbs like tarragon or oregano for different flavor profiles.
• Lemon-Herb Tuna Patties: Increase the lemon juice to 2 tablespoons and add 1 tablespoon of chopped fresh parsley along with the dill.
• Mediterranean Tuna Patties: Add ¼ cup of finely chopped Kalamata olives, 2 tablespoons of crumbled feta cheese, and 1 tablespoon of chopped fresh oregano to the mixture.
• Asian-Inspired Tuna Patties: Omit the dill and Worcestershire sauce. Add 1 teaspoon of grated ginger, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of red pepper flakes. You can also add finely chopped scallions and a sprinkle of sesame seeds on top before cooking.