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I make salmon patties for than tuna patties, but I’ll give this recipe a try. I usually add finely chopped celery to mine or even grated carrot. Your recipe sounds delicious.
Added a little soy sauce – these were delicious!
Amazing! I’ve been making these for over a year. Slightly tweaking the recipe to our own taste! Highly recommend! Will be making a triple batch to freeze.
I’m so glad you like the tuna patties Kayla!
Very tasty, used dry herbs and no zest. The only problem was that they break apart too easily. Going to try running the tuna through the food processor and using panko. Maybe add a mild cheese?
Hi Jay. Thanks for your comment. I can’t recommend highly enough the process of chilling patties like this, or veggie burgers for that matter–hopefully you didn’t skip that step! I would try adding more panko before I changed anything else in the recipe, such as putting the tuna in the food processor, and see if that helps you! I’m glad you liked it the taste, though! Please let us know how it goes if you make it again, with a tweak or two!
Cooked them two at a time. First batch chilled, second batch frozen – no difference in texture. I also used a larger pan on the second batch, giving more room to flip them, reducing the chance of damage.
I want to be clear on something; I used a broken up piece of bread in the first batch and intended to use Panko in the second to increase the surface area for the egg to bind the mixture together (hence why I wanted to break up the tuna). However, your comment to increase the Panko implied that bread/Panko would act as a binder as well – I would assume it’s the gluten.
It doesn’t make much difference when served on a plate, but firmness matters when served on a toasted bun.
I was also thinking of saving a little egg and using it to bind a Panko outer crust.
Hi Jay, thanks for writing back! I assume you’re draining the tuna, right? I don’t now why this is still giving you trouble. Hmm. Our recipes are tested by professionals. I’d try a little more panko, and I’d be reluctant to completely pulverize the tuna in the food processor. Both egg and panko will act as a binder. Alternately, if you want something more sturdy on a roll, try this recipe instead from my colleague Summer. https://www.simplyrecipes.com/recipes/tuna_burgers_with_dill_olive_mayo/
Well, I’ve gotten the texture to about 3/4 the firmness of a hamburger patty, which is sufficient. The difference was in both ingredients and procedure.
First and probably most important, was substituting Panko for the bread crumbs. Second was the egg; I was using a medium size egg before and I switched to a large. Also, I picked up a fresh lemon for the zest and used the juice, which I doubt had anything to do with the firmness of the patty, but had a dramatic effect on the flavor.
Then, when forming the patty, I used more pressure with my hands and finished by making sure both sides were completely flat (contact in the pan while cooking).
Last, freezing the patties first does make a difference in the final texture.
Yeah, the egg size will DEFINITELY impact your result! Panko is great. I think it absorbs slightly differently than regular bread crumbs. Glad you got a good result!
I have been making these for a while but not with ur ingredients . tried this instead of making more expensive salmon cake too . love them thankAlso, i have chronic fatigue syndrome and sometimes i just don’t feel like cooking love the page with all of the salads. Got some great new ideas, made the tuna with gabanzo beans, delicious. glad i stumble onto your site, thanks for taking the time to put it together
Can you make this without the hot sauce
Hi, Angela! Great question, you don’t need the hot sauce. If milder flavors are more to your liking feel free to leave the hot sauce out.
im not a big cook what can i use instead of bread.
Hi–Stephnie. You could use breadcrumbs if you don’t have bread. Thanks for your question.
Crackers would probably work well too.
I subbed the bread for 7 1/2 tablespoons of Italian breadcrumbs
These were so easy and taste fantastic. I added some sweet corn and some fresh coriander
Can I add an egg?
This recipe already has an egg; are you asking if you can add a cooked fried egg? Then if so, the answer is always YES! Enjoy!
I added 3 eggs to this recipe, it was fine.
These tasted amazing! My 4 year old and 2 year old even enjoyed them. I plan on making them again and even freezing some for after baby #3 gets here in August!
Delicious! I used red bells instead. I also had some leftover Cajun Coleslaw from Easter. So good!
I had some tuna in the pantry that I wanted to use up and ran across this recipe and I’m very glad I did. Dad is not too fond of onions so I added finely diced celery and red bell pepper for some crunch and taste. I didn’t have any parsley but had some fresh cilantro on hand and added that as well and topped the patties with provolone slices. Someone suggested adding dill and as soon as my plants are ready to start harvesting I may try that also. Thank you for the recipe! Having been a professional cook for over 35 years, canned tuna is an item I generally won’t use (when I hear tuna I think sashimi or sushi). Both Dad and I were very pleased with the results.
I was wondering if you could substitute dry bread crumbs for the white bread? And if so would the measurements be the same?
Hi Brooke, dry breadcrumbs tend to be much smaller and drier than freshly torn up bread. They really don’t work as well in patties like this. If I had to substitute I would use half as much breadcrumbs.
A great substitute to make this even better is to use a half cup of seasoned bread crumbs instead of the torn bread and use 2 teaspoons of Chile Garlic Sauce, (international market) instead of the tabasco. The patties are a lot firmer for cooking and has just the right amount of heat to wake it up
I made these, absolutely delicious!
This was a really good recipe…but I had a hard time keeping them together….any tips would help because they were delious
Hi, Elaine! Try letting the mixture chill in the fridge for about an hour and then forming the patties (and then chilling again). That should give the bread a little more time to soak up moisture and work as a binder for the patties. Enjoy!
I made these and didn’t have bread crumbs and a few other ingredients. I use 4 cans of tuna , 1 egg, onion powder, parsley, lemon pepper seasoning a little lemon juice, flour and fish fry to substitute for the bread crumbs , two squirts if brown spicy mustard and made 8 patties in the deep fryer they were yummy and had it with string beans and cauliflower rice.
Anyone know the calorie count?! I made these for dinner and they were delicious!!!
Hi, Rachel! So glad you liked the recipe! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
These were surprisingly delicious and quick to prepare! My two teens, who typically turn their noses up at tuna, loved them.
Sooooo good and easy! Made it without the lemon zest and chilling. I might use 2 eggs next time as per other reviews. Thanks for sharing!
Love! My new go-to recipe when I want a quick meal. It makes a good ‘burger’ but I usually pair it with lettuce greens and a homemade lemon vinaigrette dressing.
Amazingly tasty, I want to make a big batch and freeze them. If anyone has done this could you please tell me
1) do I freeze the raw patty or the cooked patties?
2) do I cook from frozen or thawed?
3) what’s the maximum time I could freeze for?
Hi Kimmy, given that the tuna is already cooked, and the only worrisome raw ingredient is egg, I think you could go either way. Personally, I would probably cook them first, then freeze them. Then you can defrost them when you want, and reheat them. Usually frozen foods like this last about a month, properly wrapped to limit exposure to air, in the freezer.
I freeze these wrapped in press and seal prior to cooking. I make double batches and they stay good for about 9 weeks. I take them out a few at a time, Then I put them on a rack and spray both sides with olive oil spray and bake at 400 degrees for about 20-25 min. They re crispy and delishous. One other thing I use Crushed cheese crackers (cheese its or generic white or yellow cheddar both work great and add an extra layer of flavor) instead of bread. And I use 2 eggs instead of 1. Canned chicken breast works just as well if you have a no fish eating family member.
Thank you for this… I was wanted to bake them and wasn’t sure of cook time or temp! This is my weekend project for meal prep!