참치 패티
Crisp-edged, golden tuna patties made from pantry-staple canned tuna, brightened with lemon, scallion, and fresh parsley. Squeezing the tuna truly dry and resting the shaped patties in the fridge keeps them tender inside without falling apart in the pan. Fifteen minutes of hands-on work turns three cans of tuna into a real weeknight main.
Drain and firmly press 3 cans of water-packed tuna until nearly dry, then fold it into a binder of 2 beaten eggs, 3 tablespoons mayonnaise, 1 tablespoon Dijon, lemon zest and juice, sliced scallions, parsley, garlic, salt, and pepper. Stir in 3/4 cup panko, let the mixture sit 5 minutes so the crumbs hydrate, shape into 8 patties about 2 cm (3/4 inch) thick, and chill them 15 minutes so they set. Pan-fry in olive oil over medium heat, 3 to 4 minutes per side, until deeply golden, and serve hot with lemon wedges.
- Press the drained tuna in a fine-mesh strainer until it feels almost dry — excess water is the number one cause of mushy patties that break apart.
- Chill the shaped patties for 15 minutes before frying; the egg and panko firm up so they hold together when you flip them.
- Flip only once, and only after the first side releases easily from the pan with a deep golden crust.
Equipment
- Fine-mesh strainer
- Large mixing bowl
- Measuring cups and spoons
- Rimmed baking sheet or large plate
- 12-inch (30 cm) nonstick or cast-iron skillet
- Wide or fish spatula
- Paper towels
재료
Patties
- 340 g canned tuna in water, drained, drained weight; press very dry in a strainer
- large eggs, lightly beaten
- 45 g mayonnaise
- 15 g Dijon mustard
- 45 g panko breadcrumbs
- scallions, thinly sliced, white and green parts
- 8 g fresh parsley, finely chopped, or dill
- 2 g lemon zest, from about half a lemon
- 15 ml fresh lemon juice
- garlic clove, minced
- 3 g fine salt, reduce if your tuna is heavily salted
- 1 g freshly ground black pepper
- 5 ml hot sauce, optional
For frying and serving
- 45 ml olive oil, for pan-frying; use more if needed between batches
- lemon, cut into wedges, for serving
조리법
- 단계01
Open the cans and tip the tuna into a fine-mesh strainer. Press down firmly with the back of a spoon, turning the tuna over and pressing again, until almost no liquid drips out and the tuna feels nearly dry. Transfer to a large bowl and flake it apart with a fork.
- 단계02
In a second bowl (or pushed to one side of the tuna bowl), whisk together the eggs, mayonnaise, Dijon mustard, lemon zest, lemon juice, garlic, salt, pepper, and hot sauce if using, until smooth.
- 단계03
Pour the binder over the tuna, add the scallions and parsley, and fold gently with a fork until evenly combined. Sprinkle in the panko and fold again just until no dry crumbs remain. Let the mixture sit for 5 minutes so the panko absorbs moisture — it should hold together when squeezed but still feel light, not pasty.
- 단계04
Divide the mixture into 8 portions (about a scant 1/2 cup each). With damp hands, press each into a patty roughly 7.5 cm (3 inches) wide and 2 cm (3/4 inch) thick, compacting the edges so they don't crumble. Arrange on a baking sheet or plate and refrigerate for 15 minutes to firm up.
- 단계05
Set a 12-inch (30 cm) nonstick or cast-iron skillet over medium heat and add 2 tablespoons of the olive oil. Heat until the oil shimmers and a pinch of panko sizzles immediately — if the oil smokes, pull the pan off the heat briefly and lower the flame.
- 단계06
Lay in 4 patties, leaving space between them. Cook undisturbed for 3 to 4 minutes, until the underside is deep golden brown and releases easily. Flip once with a wide spatula and cook 3 minutes more, until golden on the second side and hot in the center. Transfer to a paper-towel-lined plate, add the remaining oil, and repeat with the second batch.
- 단계07
Season the hot patties with a small pinch of flaky salt if you like, and serve right away with lemon wedges for squeezing over the crisp crust.
Make ahead
Mix and shape the patties up to 24 hours ahead; keep them covered on a plate in the refrigerator and fry straight from the fridge. For longer storage, freeze uncooked patties on a parchment-lined tray until solid, then stack between parchment squares in a freezer bag for up to 3 months. Fry from frozen over medium-low heat, adding 2 to 3 extra minutes per side.
Storage
Refrigerate cooked patties in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat for 2 to 3 minutes per side, or in a 190°C (375°F) oven for about 10 minutes, to re-crisp the crust — the microwave works but leaves them soft. Cooked patties also freeze well for up to 2 months; thaw overnight in the fridge before reheating.
Variations
Gluten-free
Swap the panko for an equal volume of gluten-free panko or crushed gluten-free crackers, or use 1/2 cup almond flour (note: adds tree nuts). Rice-based crumbs absorb liquid faster, so shorten the resting time to 2 to 3 minutes and add a spoonful of mayo if the mixture feels dry.
Old Bay chesapeake-style
Trade the Dijon for 1 teaspoon yellow mustard, stir in 1 1/2 teaspoons Old Bay seasoning and 1 tablespoon finely diced celery, and drop the added salt to 1/4 teaspoon. Serve with tartar sauce for a crab-cake-style riff.
Ginger-sesame
Replace the parsley with cilantro, the lemon with lime, and the Dijon with 2 teaspoons soy sauce plus 1 teaspoon grated fresh ginger and 1 teaspoon toasted sesame oil (adds soy and sesame allergens). Finish with a drizzle of sriracha mayo.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
자주 묻는 질문
Why do my tuna patties fall apart in the pan?
Almost always one of three things: wet tuna, no chill time, or flipping too soon. Press the drained tuna until it is nearly dry, refrigerate the shaped patties at least 15 minutes so the egg-and-panko binder sets, and don't touch them in the pan until the first side is deeply golden and releases on its own — a patty that sticks isn't ready to flip.
Can I use tuna packed in oil instead of water?
Yes, and it makes richer-tasting tuna patties. Drain it just as thoroughly, then cut the mayonnaise back to 2 tablespoons since oil-packed tuna carries more fat. Water-packed tuna gives a cleaner flavor that lets the lemon and herbs come forward, so it's the default here.
Can I bake tuna patties instead of frying them?
You can. Arrange the chilled patties on a parchment-lined baking sheet, brush or spray both sides generously with oil, and bake at 220°C (425°F) for 15 to 18 minutes, flipping halfway. They come out a bit less crisp than pan-fried but stay moist inside; a final minute under the broiler helps the color.
What can I use instead of panko?
Crushed saltines or butter crackers (about 3/4 cup), regular dry breadcrumbs (use a scant 2/3 cup, they pack tighter), or quick oats all work. Whatever you use, keep the resting step so the crumbs hydrate — dry crumbs steal moisture during cooking and make the patties crumbly.
How do I know when the patties are cooked through?
Since canned tuna is already fully cooked, you're only setting the egg and building a crust. When both sides are deep golden brown — about 3 to 4 minutes per side over medium heat — the center will be hot and set. If you're unsure, the middle should read 71°C (160°F) on an instant-read thermometer.
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