Pantry
$1.23per plate
Prep
10 min
Pantry · Canned Fish
Canned Tuna Patties
A few cans of tuna from the back of the pantry become a real dinner in about twenty minutes. Bound with an egg and a scoop of breadcrumbs, they fry into crisp golden patties that cost under a dollar a plate. Tuna is one of the cheapest shelf-stable proteins there is, and this is the recipe that turns it into something better than a sandwich. Serve them with a squeeze of lemon and a cheap side.
$0.98per plate
Estimated recipe total
$3.92 · serves 4
Cook
10 min
Total
20 min
Serves
4
1 How to make it
1
Drain and flake
Drain the tuna well, pressing out the liquid so the patties are not wet. Flake it into a bowl with a fork.
2
Mix the patties
Add the egg, breadcrumbs, diced onion, a squeeze of lemon, and a pinch of salt, pepper, and dill. Stir until it holds together when pressed. Too wet, add more breadcrumbs; too dry, a splash of water.
3
Shape and rest
Form 8 patties about half an inch thick. If you have a few minutes, chill them while the pan heats so they hold their shape.
4
Pan-fry until golden
Heat the oil over medium and fry the patties 3 to 4 minutes per side, until deep golden and crisp. Do not crowd the pan; work in two batches. Drain and serve with lemon.
2 Cheaper ingredient swaps
- Canned salmon for the tuna. Two cans of salmon make the same patties with a richer flavor. See our salmon patties for that version.
- Crushed crackers or oats for breadcrumbs. Any dry starch binds them. Use up the end of a cracker sleeve or a handful of oats.
- Mayo instead of egg. Out of eggs, a spoonful of mayo holds the mix together and keeps the patties moist.
- Add mustard or hot sauce. A little mustard or hot sauce lifts the whole batch for pennies and cuts through the fried richness.
3 Budget tips
- Canned tuna is one of the cheapest proteins in the store and goes on sale often. Stock up when it is cheap; it keeps for years.
- Stretch the batch with an extra scoop of breadcrumbs and a second egg to make more, smaller patties.
- Serve over rice or with a cheap slaw to turn three cans of tuna into a full dinner for four.
- Buy the store brand in water; it works exactly the same in patties as the name brand for less.
4 Storage, freezing & reheating
Fridge
The cooked patties keep, covered, for 3 days and are just as good cold, tucked into a sandwich or a wrap.
Freezer
Freeze cooked, cooled patties in a single layer, then bag, for up to 2 months. Reheat from frozen in the oven or a skillet.
Reheating
A few minutes in a hot dry skillet crisps the patties back up, and a 375 F oven does the same. Skip the microwave, which leaves them soft.
5 Nutrition (per serving)
Calories
200
Protein
24g
Fat
8g
Carbs
8g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Why do my tuna patties fall apart?
Usually too much moisture or not enough binder. Drain the tuna very well, add enough breadcrumbs to hold the mix together, and let the patties rest a few minutes before frying so they set.
Can I bake tuna patties instead of frying?
Yes. Place them on an oiled sheet pan and bake at 400 F for about 20 minutes, flipping halfway. Baking uses less oil, though the crust is a little less crisp.
Tuna in water or oil?
Either works. Water-packed is usually cheaper and lighter; drain it very well. Oil-packed adds richness, so use a little less frying oil.
How do you land at under a dollar a plate?
The whole recipe is about $3.92 for four servings. Three cans of tuna are most of it, and tuna goes on sale often enough to buy a few ahead.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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