With minutes of prep and a handful of humble ingredients, these Ultra Crispy Baked Tuna Patties are an easy budget-friendly recipe that delivers on flavor and crunch factor! And because they are baked instead of pan-fried, these tuna patties are lower in fat and calories and incredibly simple to make–no standing over the stove with oil splattering!
Budget-Friendly + Delicious
Looking for a recipe that transforms canned tuna into a meal fit for a king? I have you covered with this simple recipe for tuna patties.
With a super crispy exterior and a filling made with rich mayonnaise, crispy panko, bright lemon, and garlic, humble tuna shines in these easy tuna patties. They remind me of crab cakes–on a budget. 😉 Because let’s be honest lump crab meat is delicious, but not something most of us can afford on a weekly basis! Tuna is another story!
Whether served as an appetizer with tartar sauce for dipping or on top of greens for a protein-packed salad, you can’t go wrong when something this affordable tastes so good!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Tuna: Use canned tuna or tuna in a pouch that has been packed in water, not oil. I strongly recommend wild albacore tuna for the best flavor.
- Mayonnaise: Use real mayonnaise (not miracle whip) to keep the tuna cakes rich, creamy, and moist. Plain greek yogurt works well as a substitute if you want to amp up the protein content.
- Lemons: Both the zest and juice of a lemon are used to add flavor and acidity to the tuna patties.
- Seasoned Salt: Using homemade seasoned salt, rather than salt alone adds additional depth thanks to the other dried spices it is made with.
- Panko Breadcrumbs: Lighter than traditional breadcrumbs, panko keeps the tuna patties light and and allows them to crisp up beautifully.
- Green Onions: Instead of using a yellow or red onion that may overwhelm the tuna patties, use green onions, which add a subtle flavor that enhances the flavor of the tuna patties.
How to Make Tuna Patties
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Saute Green Onions. Don’t be tempted to add raw green onions to your tuna cakes, as their texture can be a bit off-putting. Taking the time to saute them is crucial to the flavor and texture in this recipe.
Time-saving Swap
In place of sauteed green onions, add minced chives directly to the tuna cake mixture. They will add subtle onion flavor and due to their delicate texture, there is no need to saute them.
- Combine Base. Just like when making meatballs or meatloaf, it is best to combine the binders/flavorings before adding the tuna. This ensures that everything is well incorporated and evenly dispersed throughout the tuna cakes. Simply mix together the mayonnaise, eggs, panko, seasonings, green onions, and lemon zest and juice in a large mixing bowl.
- Add Tuna. Add drained tuna to the mixture and stir gently, just to combine.
- Form Tuna Patties. Scoop out about 1/3 cup of the mixture into mounds on a baking sheet lined with parchment paper. Then using your hands, pat the mixture down gently to form a patty.
Thick or thin?
I prefer my tuna patties on the thinner side for more crunch factor and surface area for dipping. For thicker patties, make 3 patties instead of 6 patties, using 2/3 of the mixture per tuna patty and bake for an extra 2 minutes per side.
- Bake. Bake for 10 minutes. Carefully flip and bake for another 6-10 minutes or until browned and crispy. Timing will depend on just how crispy you want your tuna cakes–I like crispy!
- Serve. Serve the tuna cakes with lemon wedges, hot sauce, and Homemade Tartar Sauce.
Kristen’s Key Tips
- Drain tuna well! Prevent soggy tuna patties by ensuring your tuna is well drained before adding it to the mayonnaise mixture. Drain off the tuna in a fine-mesh strainer and then pat with a paper towel to remove excess moisture.
- Use an ice cream scoop. It is an easy way to portion out the tuna patties, keeping them all the same size.
- Use parchment paper. The best way to prevent the tuna patties from sticking to the baking pan.
More Affordable Seafood Recipes
Did you make this recipe?
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Prevent your screen from going dark
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Preheat the oven to 400℉/205℃ and line a baking sheet with parchment paper.
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Heat 1 teaspoon extra virgin olive oil in a small saucepan over medium heat. Add ¼ cup minced green onions and saute for 3-4 minutes over medium-high heat, until softened. Remove from the heat and allow to cool slightly.
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In a medium mixing bowl, mix together 2 large eggs, ½ cup panko breadcrumbs, 2 tablespoons mayonnaise, 1 teaspoon seasoned salt, 1 teaspoon minced garlic, the green onion mixture, and zest and juice of 1 medium lemon until well combined.
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Add 10 ounces flaked albacore tuna to the mayonnaise mixture and mix gently until just combined.
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Scoop the tuna mixture out onto the prepared sheet pan and using your hands gently pat into a patty-like shape. For thin, crispy tuna patties, form 6 patties using ⅓ cup of mixture for each patty. For thicker tuna patties, form 3 patties, using about ⅔ of the mixture for each patty.
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For thin tuna patties, bake for 10 minutes, flip and continue to bake for an additional 6-8 minutes, or until browned and crispy. For thicker patties, bake for 12 minutes, flip and continue to bake for 8-10 minutes, or until browned and crispy.
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Allow to cool for 5 minutes and then serve with lemon wedges, tartar sauce, and hot sauce, as desired.
Mayonnaise: Do not use miracle whip. If you want to save on calories, use plain greek yogurt in place of sour cream if desired.
Gluten-Free Modification: Use gluten-free panko breadcrumbs in place of regular breadcrumbs.
Storage: Let cool, then place the tuna between layers of parchment paper in an airtight container, and store in the refrigerator for up to 3 days. Reheat in a 400℉/205℃ oven for 10 minutes, until warmed through.
Calories: 297kcalCarbohydrates: 11gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 168mgSodium: 539mgPotassium: 345mgFiber: 1gSugar: 2gVitamin A: 213IUVitamin C: 19mgCalcium: 62mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally shared in 2018 and updated in 2025.
