new recipe : Tuna Patties (Just Like Mum Used to Make… Sort Of)
Pull Up a Chair: Let’s Talk Tuna Patties
Alright, so picture this: It’s pouring rain outside, the cat’s just knocked over (another) plant, and you’re standing in the kitchen staring at a can of tuna with zero inspiration. That’s basically how I rediscovered these tuna patties—except the first time, I actually burnt the first batch because I got distracted by a phone call from Aunt Marjorie (who, incidentally, never eats fish). But hey, these patties still turned out alright and, more importantly, everyone ate them without complaint—which almost never happens around here.
Honestly, this recipe is a bit like an old friend who forgives you for showing up in mismatched socks. I remember my mum making a version of these with whatever was left in the fridge. Her secret? A splash of mustard and never measuring anything. I might measure a tad more than she did, but chaos is still part of the recipe. Oh, and if you’re wondering, yes, I’ve tried making these with salmon and—spoiler—it’s not quite the same. But more on that later.
Why I Keep Coming Back to These
I make these tuna patties when I’m not sure what else to cook, or when someone suddenly announces, “There’s nothing to eat!” My family goes absolutely wild for these (especially if I serve them with a mountain of mashed potatoes, but that’s another story). They’re cheap, quick, and I rarely have to run to the shop for anything special—unless I’ve run out of breadcrumbs, which does happen more than I’d like to admit. Honestly, I used to hate how the mix sometimes stuck to my hands, but now I just call it ‘bonus exfoliation’ and move on.
And if the mixture looks a bit weird at first, don’t panic—it always comes together in the end. Or it doesn’t, and you call it tuna hash. No shame.
What You’ll Need (And What You Can Swap)
- 2 cans of tuna (I use the stuff in water, but oil-packed is fine—honestly, whatever’s on sale)
- 1/2 cup breadcrumbs (Panko, regular, or crushed crackers if you’re feeling wild; my gran swore by Ritz, but I just use what’s left in the bag)
- 1 egg (or two if you like it super binding; sometimes I throw one in and see how it looks)
- 1/4 cup finely chopped onion (red, white, or shallots—no one’s checking)
- 2 tbsp chopped parsley (or a sprinkle of dried, or skip it if you can’t be bothered)
- 1 tbsp Dijon mustard (English mustard works, but go easy—it’s got a kick!)
- Salt and pepper (season to taste; I tend to be heavy-handed, but you do you)
- 1-2 tbsp mayo (optional, but makes it a bit creamier; Greek yoghurt works in a pinch)
- Oil for frying (I use sunflower, but olive oil or even butter is grand)
How I Make Them (It’s Not Rocket Science)
- Drain the tuna really well—seriously, squeeze out every last drop. I used to skip this and wonder why my patties fell apart. Now I know better (mostly).
- In a big bowl, toss in the tuna, breadcrumbs, egg, onion, parsley, mustard, salt, pepper, and mayo. Mix it up with your hands. Yes, it’s a bit messy, but that’s part of the magic. Actually, if you hate mess, a fork works too. Kind of.
- If the mixture feels too dry, add a little more mayo or a splash of water. If it’s too wet, more breadcrumbs. This is where I usually sneak a taste. (Don’t judge—raw egg hasn’t got me yet!)
- Shape into patties—somewhere between a golf ball and a burger. You’ll get about 6, or 4 big ones if you can’t be bothered with precision.
- Heat oil in a nonstick pan over medium heat. Once it’s shimmering, add the patties. Don’t crowd the pan—give ‘em room to breathe.
- Cook about 3-4 minutes per side, until golden and a bit crispy. Flip gently—once I used a spatula and a fish slice together; worked like a charm.
- Scoot them onto a paper towel to soak up extra oil, unless you’re feeling rebellious and want the full crispy effect.
Real-Life Discoveries (AKA, Stuff I Figured Out the Hard Way)
- If you use tuna in oil, cut back on the mayo or skip the extra oil in the pan. Otherwise, you’ll have grease puddles (trust me, I’ve been there).
- Don’t overmix or the patties get tough. I learned this after a late-night experiment that produced what my brother called ‘tuna hockey pucks’.
- Don’t panic if they feel too soft before frying. They firm up as they cook—like magic.
Variations I’ve Tried (And One I Regret)
- Swap the breadcrumbs for leftover cooked rice. Works in a pinch, but makes it a bit mushy. My kids didn’t notice though.
- Add a hit of curry powder or smoked paprika for a twist. I love it, but my dad says it’s ‘not traditional’. Whatever that means.
- I once tried adding chopped apple (don’t ask why)—not my brightest idea, but the dog was happy.
Let’s Talk Gear (Or Lack Of)
A nonstick frying pan is ideal, but if you only have a regular one, just use a bit more oil and watch your temperature. And if you don’t have a mixing bowl, a big saucepan works—I’ve done it while the real bowl was in the dishwasher, no big deal.
Keeping Leftovers (If You’re Lucky Enough to Have Any)
Technically, you can store these in an airtight container in the fridge for up to 2 days. But honestly, in my house, they never last more than a day—someone always nicks the last one for a midnight snack. If you do want to reheat them, a quick toast in the oven or air fryer is better than the microwave (they stay crispy!)
How I Like to Serve Them
I usually pop these onto a toasted bun with lettuce, tomato, and a dollop of tartar sauce—just like a fish burger. Sometimes, I serve them with steamed broccoli or a big salad, but my lot always asks for chips. It’s just habit by now.
What I’ve Learned (Sometimes the Hard Way)
- Let the patties rest for a few minutes before frying, otherwise they’re more likely to fall apart. I once tried to rush this step and ended up with a pan full of tuna crumble. Not great.
- If you want even crispier patties, dredge them lightly in extra breadcrumbs before frying. Just don’t go overboard or they get a bit dry.
Questions People (Actually) Ask Me
- Can you freeze tuna patties?
Yep, you can! Freeze them cooked or uncooked, just separate with baking paper. Defrost in the fridge—don’t be impatient like me and try to microwave them from frozen, unless you like odd textures. - What if I don’t have breadcrumbs?
Crushed crackers, cornflakes, or even oats work in a pinch. I once used stale sourdough—turned out surprisingly well. - Can you bake these instead of frying?
Absolutely, though I think they taste better fried. Bake at 200°C (about 400°F) for 15-20 minutes, flipping halfway. They’ll be a bit drier, but still tasty. - Is this gluten-free?
Not as written, but just use gluten-free breadcrumbs or cooked quinoa, and boom, you’re sorted. - Any good sauces for these?
Tartar is classic, but I also like a quick yoghurt and herb dip. Or just ketchup. I mean, let’s not be precious. - Where do you get your tuna?
I usually grab the cheapest cans at the supermarket, but if you’re after sustainable fish, check out Seafood Watch for recommendations. And if you want to get nerdy about tuna health, I’ve learned a lot form this Healthline article.
Oh—and if you’re ever short on parsley, don’t use mint. Ask me how I know. (Actually, don’t; it was not my proudest moment.)
So there you have it—tuna patties that are just as good (maybe better?) than what you remember from your childhood, or at least they beat just another tuna sandwich. Now, if you’ll excuse me, I need to go rescue the cat from the laundry basket. Again.
