The Pantry
American

Tuna patties

These tuna patties are crisp outside and tender inside, made with drained canned tuna, egg, mayonnaise, onion, celery, parsley, Dijon, and panko. A quick lemon-dill yogurt sauce keeps them bright. The recipe makes 4 patties, enough for 2 servings, and uses a brief chill so the mixture holds together cleanly in the skillet.

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Tuna patties
~640 calper person · ~1280 total
~$5.30meal total · ~$2.65 per person

Estimated calories and US ingredient costs.

For 4 servings, double everything and fry in two batches in a 12-inch skillet so the patties have room to brown. For 6 or 8 servings, use two skillets or keep finished patties on a rack in a 200 F oven for up to 20 minutes while the rest cook. Do not crowd the pan or the crust will soften.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Make the sauce

~3 min

Make the sauce.

In a small bowl, whisk together the 1/2 cup plain Greek yogurt, 1 tsp lemon juice, 1 tsp chopped fresh dill, and 1/8 tsp kosher salt until smooth.

Cover and refrigerate while you make the patties so the flavors meld and the sauce stays cold and thick.

Ingredients
  • 1/8 tspKosher salt
  • 1/2 cupPlain Greek yogurt
  • 1 tspLemon juice
  • 1 tspFresh dill
Step 2

Build the tuna mixture

~6 min

Build the tuna mixture.

In a medium bowl, flake the 10 oz drained canned tuna with a fork.

Add the 1 large egg, 1/4 cup mayonnaise, 2 oz finely chopped yellow onion, 1 oz finely chopped celery, 1/2 cup panko breadcrumbs, 1/4 cup chopped fresh parsley, 1 tsp Dijon mustard, 1 tsp lemon zest, 1/4 tsp kosher salt, and 1/4 tsp black pepper.

Fold gently until the mixture is evenly combined but still a little textured.

Ingredients
  • 10 oz total for recipeCanned tuna in water
  • 1Large egg
  • 1/4 cupMayonnaise
  • 2 ozYellow onion
  • 1 ozCelery
  • 1/2 cupPanko breadcrumbs
  • 1/4 cupFresh parsley
  • 1 tspDijon mustard
  • 1 tspLemon zest
  • 1/4 tspKosher salt
  • 1/4 tspBlack pepper
Step 3

Shape and chill

~5 min cook

Shape and chill.

Divide the mixture into 4 equal portions and shape each one into a patty about 3 inches wide and 1/2 to 3/4 inch thick.

Set them on a plate or small tray, then chill for 5 minutes so the panko hydrates and the patties are easier to turn without breaking.

Step 4

Check the dish

After ~5 min

Check Tuna patties and continue when ready.

Step 5

Heat the skillet

~2 min

Heat the skillet.

Set a 12-inch skillet over medium heat and let it warm for about 2 minutes.

Add the 2 tbsp neutral oil and swirl to coat the pan.

The oil should shimmer lightly, not smoke.

If the skillet is very dry after the first batch, add a small splash more oil only if needed for the second side of the pan.

Ingredients
  • 2 tbspNeutral oil
Step 6

Brown the first side

~4 min

Brown the first side.

Lay the patties in the skillet with space between them.

Cook for 3 to 4 minutes without moving them until the bottoms are deep golden brown and the edges look set.

Keep the heat at medium; if they are browning too fast, lower the heat slightly before flipping.

Step 7

Flip and finish

~3 min

Flip and finish.

Turn the patties carefully with a thin spatula and cook for 2 to 3 minutes more, until the second side is golden and the centers reach 160 F because of the egg binder.

If the patties feel soft, give them another minute rather than pressing them down, which squeezes out moisture.

Ingredients
  • 1 total for recipeLarge egg
Step 8

Drain and serve

~5 min

Drain

Spoon the chilled lemon-dill yogurt sauce alongside or over the top.

Ingredients
  • 1/2 cup total for recipePlain Greek yogurt
  • 1 tsp total for recipeFresh dill
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Tuna patties: serve.

Tuna patties: Transfer the tuna patties to a plate lined with paper towel for about 30 seconds, then move them to serving plates.

Tuna patties: Serve right away while the crust is crisp and the centers are hot.

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Ingredients

For 2 people

  • 10 oz canned tuna in water, drained
  • 1 large egg
  • 1/4 cup mayonnaise
  • 2 oz finely chopped yellow onion
  • 1 oz finely chopped celery
  • 1/2 cup panko breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 3/8 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 1/2 cup plain Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp chopped fresh dill

Method

  1. Make the sauceIn a small bowl, whisk together the 1/2 cup plain Greek yogurt, 1 tsp lemon juice, 1 tsp chopped fresh dill, and 1/8 tsp kosher salt until smooth. Cover and refrigerate while you make the patties so the flavors meld and the sauce stays cold and thick.
  2. Build the tuna mixtureIn a medium bowl, flake the 10 oz drained canned tuna with a fork. Add the 1 large egg, 1/4 cup mayonnaise, 2 oz finely chopped yellow onion, 1 oz finely chopped celery, 1/2 cup panko breadcrumbs, 1/4 cup chopped fresh parsley, 1 tsp Dijon mustard, 1 tsp lemon zest, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Fold gently until the mixture is evenly combined but still a little textured.
  3. Shape and chillDivide the mixture into 4 equal portions and shape each one into a patty about 3 inches wide and 1/2 to 3/4 inch thick. Set them on a plate or small tray, then chill for 5 minutes so the panko hydrates and the patties are easier to turn without breaking.
  4. Heat the skilletSet a 12-inch skillet over medium heat and let it warm for about 2 minutes. Add the 2 tbsp neutral oil and swirl to coat the pan. The oil should shimmer lightly, not smoke. If the skillet is very dry after the first batch, add a small splash more oil only if needed for the second side of the pan.
  5. Brown the first sideLay the patties in the skillet with space between them. Cook for 3 to 4 minutes without moving them until the bottoms are deep golden brown and the edges look set. Keep the heat at medium; if they are browning too fast, lower the heat slightly before flipping.
  6. Flip and finishTurn the patties carefully with a thin spatula and cook for 2 to 3 minutes more, until the second side is golden and the centers reach 160 F because of the egg binder. If the patties feel soft, give them another minute rather than pressing them down, which squeezes out moisture.
  7. Drain and serveTransfer the tuna patties to a plate lined with paper towel for about 30 seconds, then move them to serving plates. Spoon the chilled lemon-dill yogurt sauce alongside or over the top. Serve right away while the crust is crisp and the centers are hot.

Before you cook

What to get ready

Wide skillet, mixing bowl, broad spatula and rack or plate for draining.

Press excess water from canned tuna and chop celery finely so patties hold together.

If something needs adjusting

Patties split on flipping

Chill the shaped patties and let the first side set before lifting with a broad spatula.

First side is dark but center is not set

Use thinner, evenly sized portions and reduce heat slightly. Egg-containing mixtures need to cook through rather than just forming a crust.

Store for later

Refrigerate cooked patties promptly in a shallow container. Reheat centers to 165°F in a skillet or oven and keep yogurt sauces cold and separate.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Extra canned tuna makes a melt with leftover sandwich bread.

Next use for your ingredients: Tuna melt →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Drain the tuna very well before mixing, then fold instead of stirring hard. A dry-ish mixture and a short chill are the two details that keep these patties intact and help the panko brown instead of turning pasty. Use a thin spatula for the flip so the crust stays in one piece.

Make it work for you

For a less rich patty, replace half the mayonnaise with the same amount of plain Greek yogurt and keep the 1/2 cup panko unchanged. The mixture will be a little tighter and browner on the skillet surface, so maintain medium heat and avoid crowding the pan, which can make the crust soften.

Use more of your panko breadcrumbs and egg in chicken patties with zucchini.

Why do tuna patties sometimes fall apart in the pan?

They usually fall apart when the tuna is too wet, the mixture is overmixed, or the patties go into a cool skillet. Drain the tuna thoroughly, fold just until combined, shape the patties firmly, and give them the 5-minute chill before frying. Flip only once with a thin spatula.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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