Skillet Tuna Patties

Name: Skillet Tuna Patties
Total time: 20 min
Yield: 4
Cuisine: Levantine
Ingredients: 3 cans canned tuna; 1 eggs; 1/2 cup fine breadcrumbs; 1/2 cup parsley; 1/4 onion; 1 tbsp lemon juice; 2 tbsp olive oil

Tuna, parsley, egg, and breadcrumb patties, crisp outside and tender within.

Cooking time: 20 min
Hands-on time: 20 min
Difficulty: Easy
Cuisine: Levantine
Calories: 310
Contains: Fish, Eggs, Gluten

Well-drained tuna needs very little breadcrumb; extra crumbs make a sturdy but dry patty.

Before you start

Before turning on the heatPress the tuna gently in a sieve; excess liquid demands more breadcrumb and dries the patties.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the patties

3 cans canned tuna — well drained
1 eggs — beaten
1/2 cup fine breadcrumbs — added gradually
1/2 cup parsley — chopped
1/4 onion — very finely diced
1 tbsp lemon juice — for the mixture
2 tbsp olive oil — for cooking

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Wide, heavy skillet — A hot, roomy pan keeps fish and seafood from releasing excess water.
Tongs or a flat spatula — Set it out before starting so the recipe stays within its short cooking time.

Method

Drain and flake the tuna and finely chop the onion and parsley.
3 min
You’ll know it’s ready when
The seafood surface is dry and the remaining ingredients are ready.
Tip: Drying matters more than extra heat; surface water prevents browning.
Mix tuna with egg, lemon, onion, parsley, and half the breadcrumbs, adding more only as needed.
4 min
You’ll know it’s ready when
The seasoning is a light coating that does not mask the seafood.
Tip: Salt immediately before cooking so it does not draw out moisture.
Shape eight thin patties, heat the oil, and cook in two batches, turning once.
9 min
You’ll know it’s ready when
Both sides are golden and each patty holds when lifted from the edge.
Tip: Do not move the pieces constantly; contact with the pan creates color.
Transfer the patties to kitchen paper and rest for one minute to firm.
2 min
You’ll know it’s ready when
The sauce is hot and cohesive without excess liquid from the seafood.
Tip: Once seafood is cooked, keep this step short; an extra minute can make it rubbery.
Serve with lemon and salad, or cool for a lunch box.
2 min
You’ll know it’s ready when
The dish is glossy, smells fresh, and is served immediately.
Tip: Acid at the end brightens the flavor without curing the surface too early.