Sautéed Tuna Patties at their BEST

Sautéed Tuna Patties. Not something I think to make often, but they can be a real treat anytime of year, and take practically no time to prepare. This recipe serves anywhere from 3 to 4 servings because it makes five tuna patties. Depending on one’s appetite, one pattie may be enough, as was the case for me, especially with a few sides. Others may scarf down two of them at one sitting, so you’ll have to use your own judgement as to how many it will feed.

I can’t stress enough to use really good tuna packed in oil. The brand I had on hand was imported from Spain and each jar was only 5 ounces, so I needed three of them. My recipe incorporates less bread crumbs than most because I like the taste of the tuna to shine and not be overwhelmed by other ingredients.


A bit of Dijon mustard amps up the flavor just enough without overpowering. You can always serve more on the side for those wanting a spicier punch. Another condiment idea would be a mix of mayonnaise and mustard. Of course, there are the ketchup lovers. And if you’re serving french fries along side, then ketchup would make sense too.

Because I had an evening class and had to leave the house before The Hubster got home from work, I used a smaller non-stick skillet and sautéed only two patties. When he got home, he then cooked the remaining three patties, and any leftovers were consumed the next day for lunch. Later that night after I got home, My Man exclaimed that the tuna patties were the BEST he ever had. I concur.

Time Saver: cook all five patties in a very large nonstick skillet so that you don’t have to do two batches.


Sautéed Tuna Patties

  • Servings: Yields 5 patties
  • Difficulty: easy
  • Print


  • 2 eggs
  • 2 tsp. lemon juice
  • 1 level Tbsp. Dijon mustard
  • 3 Tbsp. grated Parmesan cheese
  • 6 Tbsp. bread crumbs
  • 15 ounce jarred tuna in oil, drained (you may need to buy 2 or 3 jars)
  • 1 small shallot, finely diced
  • 1 pinch ground black pepper
  • 3 Tbsp. vegetable oil
  • Salt and pepper


  1. Drain the tuna in a fine mesh strainer over a small bowl. Reserve the oil for another use.
  2. Beat eggs, mustard and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a loose paste. Fold in tuna and shallot until well-mixed. Season with black pepper and a pinch of salt.
    Shape tuna mixture into five, 3 1/4″ wide x 3/4″-thick patties.
  3. Heat half the vegetable oil in a skillet over medium heat; fry 3 patties until golden brown, about 5 minutes per side.
  4. Remove to a serving platter and cover with foil. Repeat with remaining oil and tuna patties. (If you have a large enough skillet, sauté all 5 patties at once and save some time.)
  5. Serve immediately with your choice of sides and condiments.

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