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Crispy Tuna Patties with Scallions and Dijon Mustard

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These crispy tuna patties are about to become your secret weapon for those nights when you need something impressive but don’t want to spend hours in the kitchen.

Crispy Tuna Patties with Scallions and Dijon Mustard

The combination of fresh herbs, tangy Dijon mustard, and that golden-brown crust will have everyone asking for the recipe—and you’ll look like a culinary genius even though it took you less than 30 minutes.

What makes these patties absolutely irresistible is the way the panko breadcrumbs create this perfect crispy shell while keeping the inside tender and flaky.

The fresh scallions add a subtle bite that pairs beautifully with the bright lemon zest and that sophisticated tang from the Dijon mustard.

Plus, you’re basically transforming humble canned tuna into something that could easily pass for restaurant fare—talk about a glow-up.

Get ready to serve up patties so good, people will assume you’ve been hiding some serious cooking skills this whole time.

Ingredients

For the Tuna Patties

2 large eggs
3 (5- to 6-ounce) cans water or oil-packed tuna
10 to 12 sprigs fresh parsley
1 medium scallion
1 clove garlic
1 medium lemon
1 /2 cup panko breadcrumbs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 /2 teaspoon kosher salt
1 /4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided

Instructions

Prepare the Base

1 Lightly beat 2 large eggs in a large mixing bowl using a whisk or fork until well combined. The eggs should be completely uniform with no streaks of white visible. Drain 3 cans of tuna thoroughly, pressing out excess liquid with a fork or your hands, then add to the bowl and flake into smaller, bite-sized pieces with a fork. The tuna should be broken down but not completely mashed—you want some texture remaining.

Prep the Fresh Aromatics

2 Prepare the following ingredients, adding each to the same bowl as it’s completed: Pick the leaves from 10 to 12 fresh parsley sprigs and finely chop using a sharp knife until you have 2 tablespoons. The parsley should be minced fine enough that there are no large pieces. Thinly slice 1 medium scallion (about 2 tablespoons), including both the white and light green parts. Using a microplane grater or fine grater, finely grate 1 garlic clove directly into the bowl—this ensures even distribution without any harsh chunks.
3 Using the same microplane grater, finely grate the zest of 1 medium lemon until you have about 1 tablespoon of bright yellow zest. Avoid the white pith, which can be bitter. Halve the lemon and juice one half until you have 1 tablespoon of fresh juice, then add to the bowl. The acidity will help bind the mixture and brighten all the flavors.
4 Cut the remaining lemon half into 6 wedges and reserve for serving. These will provide that final burst of citrus that makes each bite pop.

Combine and Shape

5 Add 1/2 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the tuna mixture. Using a large spoon or your hands, stir until all ingredients are well combined and the mixture holds together when pressed. The mixture should be moist but not soggy—if it seems too wet, add a bit more panko.
6 Divide the mixture into 6 equal portions (about 1/3 cup each) using a measuring cup or ice cream scoop for consistency. Shape each portion into a 3-inch wide patty about 1/2-inch thick, pressing gently to ensure they hold together but not so firmly that they become dense. Place the shaped patties on a parchment paper-lined baking sheet. Cover with plastic wrap and refrigerate for 20 minutes—this chilling step is crucial for helping the patties hold their shape during cooking.

Cook the Patties

7 Heat 1 tablespoon olive oil in a large cast iron skillet or non-stick pan over medium-high heat until the oil shimmers and moves freely around the pan. Swirl the oil to coat the bottom evenly. The oil should be hot enough that a small piece of the mixture sizzles immediately when added.
8 Using a wide, flat spatula, carefully transfer 3 patties into the hot pan, leaving space between each one. Cook without moving them for 2 to 3 minutes until the bottom is golden-brown and crisp. You’ll hear steady sizzling—if it’s too quiet, increase the heat slightly; if it’s aggressively spattering, reduce the heat. Flip once using the spatula and cook the second side for another 2 to 3 minutes until equally golden and crisp. Transfer the cooked patties to a clean plate.
9 Repeat the cooking process with the remaining 3 patties using the remaining 1 tablespoon olive oil. The second batch may cook slightly faster since the pan is already hot. Serve the patties immediately while they’re still warm and crispy, accompanied by the reserved lemon wedges for squeezing over the top.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Large mixing bowl – A wide bowl makes it easier to combine all ingredients evenly without making a mess, and gives you room to flake the tuna properly
Cast iron skillet or non-stick pan – Cast iron provides superior heat retention and creates an incredibly crispy crust, while non-stick prevents delicate patties from sticking and falling apart
Wide flat spatula – Essential for flipping these tender patties without breaking them; a thin, flexible spatula works best for getting under the entire patty
Microplane grater – Creates perfectly fine lemon zest and garlic that distributes evenly throughout the mixture without creating harsh chunks

Helpful Upgrades

Kitchen scale – For perfectly portioned patties every time; 1/3 cup portions should weigh about 2.5 ounces each for consistent cooking
Instant-read thermometer – While not essential, the internal temperature should reach 145°F (63°C) for food safety, though visual cues are usually sufficient
Parchment paper – Makes cleanup easier and prevents the shaped patties from sticking to the baking sheet during chilling

Nice-to-Have Options

Ice cream scoop – A 1/3 cup scoop makes portioning the mixture incredibly quick and ensures uniform patty sizes
Silicone spatula – Perfect for mixing the delicate tuna mixture without breaking it down too much, unlike a wooden spoon which can be too aggressive

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Replace panko breadcrumbs with gluten-free panko or crushed gluten-free crackers using the same 1/2 cup measurement
Almond flour works as an alternative (1/3 cup) but will create a denser texture and nuttier flavor
Always check that your Dijon mustard is certified gluten-free, as some brands use wheat-based thickeners

Dairy-Free Version

This recipe is naturally dairy-free when using vegan mayonnaise instead of regular mayo
Avocado oil-based mayo provides the richest flavor and best binding properties
The texture and cooking method remain exactly the same with these substitutions

Low-Carb/Keto Modifications

Replace panko with crushed pork rinds (1/3 cup) for an ultra-low-carb crispy coating
Finely chopped toasted nuts like almonds or pecans (1/3 cup) add crunch while keeping carbs minimal
These swaps reduce carbs from about 8g to 2g per patty

Flavor Variations

Mediterranean style: Add 2 tablespoons chopped kalamata olives and 1 teaspoon dried oregano
Asian-inspired: Replace Dijon with 1 tablespoon soy sauce and add 1 teaspoon sesame oil and chopped cilantro
Spicy kick: Include 1 minced jalapeño and 1/4 teaspoon cayenne pepper
Herb-forward: Double the parsley and add 1 tablespoon fresh dill for a brighter, more herbaceous flavor

Nutritional Information and Health Benefits

Key Nutritional Highlights

Each serving (about 1.5 patties) provides approximately 220 calories with an impressive 28 grams of high-quality protein. The macronutrient breakdown includes 12 grams of healthy fats primarily from the olive oil and mayonnaise, and only 6 grams of carbohydrates mainly from the panko breadcrumbs. This recipe delivers significant amounts of selenium (over 80% daily value), vitamin B12 (about 70% daily value), and niacin (about 60% daily value) from the tuna alone.

Health Benefits of Main Ingredients

The canned tuna serves as an excellent source of lean protein and omega-3 fatty acids, particularly EPA and DHA, which support heart and brain health. Fresh parsley contributes vitamin K for bone health and vitamin C for immune function, while also providing flavonoids with anti-inflammatory properties. Garlic contains allicin compounds that may help support cardiovascular health and have antimicrobial properties. The fresh lemon juice and zest provide vitamin C and citrus bioflavonoids, while the acidity helps enhance iron absorption from other ingredients. Eggs contribute complete protein and choline, essential for brain function and cell membrane health.

Dietary Considerations

This recipe contains fish, eggs, and mayonnaise (which may contain eggs), making it unsuitable for those with these specific allergies. It’s naturally gluten-free friendly with simple substitutions and fits well into Mediterranean, high-protein, and pescatarian dietary patterns. The moderate calorie content and high protein make it excellent for weight management, while the low carbohydrate content suits those following lower-carb eating patterns.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Panko breadcrumbs → Regular breadcrumbs (same amount, but won’t be as crispy) or crushed cornflakes (1/3 cup for extra crunch)
Dijon mustard → Whole grain mustard (same amount, more texture) or yellow mustard (2 teaspoons, as it’s more acidic)
Fresh parsley → Fresh cilantro or dill (same amount) or dried parsley (2 teaspoons)
Scallions → Yellow onion (2 tablespoons minced) or chives (1 tablespoon chopped)

Budget-Friendly Swaps:

Fresh lemon → Bottled lemon juice (1 tablespoon) plus dried lemon zest (1 teaspoon)
Mayonnaise → Greek yogurt (2 tablespoons, though patties will be slightly less rich)
Fresh garlic → Garlic powder (1/4 teaspoon, mix with other dry ingredients first)

Pantry Emergency Substitutions:

Eggs → Flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes)
Olive oil → Vegetable oil, canola oil, or avocado oil (same amount)
Fresh herbs → Dried herbs (use 1/3 the amount of dried compared to fresh)

Pro Tips for Substitutions:

When using dried herbs instead of fresh, add them to the dry ingredients first to help them distribute evenly
Oil-packed tuna creates richer patties than water-packed, but drain thoroughly regardless of type
If substituting Greek yogurt for mayo, add an extra 1 tablespoon breadcrumbs to compensate for additional moisture

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace panko breadcrumbs with almond flour (1/3 cup) to reduce carbs from 6g to 2g per patty
Use crushed pork rinds (1/4 cup) for virtually zero carbs while maintaining the crispy texture
Ground flaxseed (3 tablespoons) adds fiber and healthy fats while reducing net carbs

Enhanced Protein & Fiber:

Add 2 tablespoons chia seeds to boost fiber content and help slow glucose absorption
Include finely chopped celery (2 tablespoons) for extra fiber and crunch without adding carbs
Hemp hearts (1 tablespoon) contribute protein and healthy fats

Portion & Timing Tips:

Stick to 1-2 patties per serving (about 15-20g total carbs with modifications)
Pair with non-starchy vegetables like a mixed green salad or roasted broccoli
Serve with avocado slices or cucumber salad to add healthy fats that help stabilize blood sugar
The high protein content (28g per serving) helps maintain steady glucose levels

Total Carb Reduction: Modified version contains approximately 8-12g carbs per serving compared to 18g in the original, with added fiber helping to lower the net carb impact even further.

Perfect Pairing Suggestions

Beverage Pairings

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and herb flavors beautifully, while the wine’s acidity cuts through the richness of the fried patties. For beer lovers, a light lager or wheat beer provides refreshing contrast without overwhelming the delicate tuna flavors. Sparkling water with fresh cucumber or a classic Arnold Palmer offer perfect non-alcoholic options that echo the recipe’s fresh, clean taste profile.

Side Dish Recommendations

These patties shine alongside a mixed greens salad with lemon vinaigrette that echoes the citrus notes in the recipe. Roasted asparagus or steamed green beans provide the perfect textural contrast to the crispy patties, while garlic roasted potatoes or wild rice pilaf create a more substantial meal. For summer entertaining, cucumber tomato salad or coleslaw with herbs adds cooling freshness that balances the warm, savory patties.

Complete Meal Ideas

Start with hummus and vegetables or bruschetta for a Mediterranean-inspired menu, then serve the patties over mixed greens with avocado slices and cherry tomatoes. For a more casual approach, serve them slider-style on brioche buns with lettuce and tomato. Lemon sorbet or fresh berries with whipped cream provide light, refreshing dessert options that won’t compete with the meal’s bright flavors.

Occasion Suggestions

Perfect for casual weekend lunches, light summer dinners, or elegant brunch gatherings. They’re sophisticated enough for dinner parties yet simple enough for weeknight family meals. The make-ahead friendly nature makes them ideal for meal prep or picnic fare when served at room temperature.

Pro Tips and Troubleshooting

Professional Techniques

The 20-minute chilling step isn’t optional—it’s what prevents your patties from falling apart in the pan. For extra insurance, you can chill them for up to 2 hours. When shaping, use damp hands to prevent sticking, and press just firmly enough to hold the mixture together without compacting it. Don’t flip too early—wait until you can easily slide the spatula under the patty without resistance, which indicates a proper crust has formed.

Common Mistakes and Solutions

If your mixture seems too wet and won’t hold together, add breadcrumbs 1 tablespoon at a time until it reaches the right consistency. Overcrowding the pan causes steam and prevents proper browning—cook in batches for the crispiest results. Moving the patties too soon breaks the crust, so resist the urge to check them constantly. If they’re browning too quickly, reduce heat to medium and cook a bit longer.

Storage and Make-Ahead

Uncooked patties can be shaped and refrigerated for up to 24 hours or frozen for up to 3 months. Cooked patties keep in the refrigerator for 3-4 days and reheat beautifully in a 350°F (175°C) oven for 8-10 minutes. For meal prep, cook them completely, then reheat in a cast iron skillet over medium heat for 2-3 minutes per side to restore crispiness.

Scaling Tips

This recipe doubles easily—just use a larger skillet or cook in more batches. For half portions, everything scales down proportionally, though you’ll still want to chill the shaped patties. Leftover mixture can be formed into smaller appetizer-sized patties and cooked for 1-2 minutes per side.

These crispy tuna patties prove that sometimes the most satisfying meals come from the simplest ingredients transformed with just a little technique and love. Whether you’re serving them for a quick weeknight dinner or impressing guests at your next gathering, they deliver restaurant-quality results with home kitchen ease—and that’s exactly the kind of recipe that deserves a permanent spot in your rotation.