These easy tuna patties are a protein-packed, savory favorite that come together in just 30 minutes! With crisp golden edges, tender centers, and a zesty creamy sauce on the side, they’re perfect for a quick lunch or dinner. Serve with mashed potatoes or a green salad, and you’ve got a satisfying, budget-friendly meal everyone will love!
Easy 3 Eggs and Tuna Patties Recipe
- Quick to prepare and ready in under 30 minutes
- Loaded with herby, savory flavor and crispy texture in every bite
- Perfect for meal prep or a fast, comforting weeknight dinner
Ingredients for Tuna Patties
Tuna: Acts as the protein base. Use canned tuna in oil or water—just make sure it’s well-drained.
Eggs: Bind the mixture together and add richness.
Breadcrumbs: Help hold the patties’ shape and give structure.
Spring Onions: Add mild, fresh onion flavor.
Fresh Parsley: Brightens the mixture with herbaceous freshness.
Lemon Zest: Adds a burst of citrus to lighten the dish.
Paprika, Salt & Pepper: Bring warm, savory depth and seasoning.
Vegetable Oil: Used for pan-frying the patties until golden and crispy.
Ingredients for Creamy Sauce
Sour Cream & Mayonnaise: Create a creamy, tangy base.
French Mustard: Adds depth and zing.
Pickled Cucumber: Brings crunch and brightness.
Fresh Dill: Complements the tuna beautifully.
Salt & Pepper: Essential for seasoning the sauce to taste.
Ingredients for Mashed Potatoes
Potatoes: The comforting, fluffy base for your patties.
Butter & Milk: Add creaminess and richness.
Salt: Enhances the potato flavor.
How to Make Tuna Patties
- Drain tuna thoroughly and transfer to a large bowl.
- Add eggs, salt, pepper, paprika, parsley, spring onions, and lemon zest.
- Mix well until evenly combined.
- Add breadcrumbs and stir again. Let the mixture rest for 5 minutes.
- Form into patties using about 2 tablespoons of mixture per patty.
- Heat vegetable oil in a skillet over medium heat.
- Pan-fry patties for 3–4 minutes on each side until golden and crispy.
- Place cooked patties on a paper towel-lined plate to drain excess oil.
Tip: Press down gently while frying for even browning.
How to Make Mashed Potatoes
- Peel and quarter potatoes.
- Boil in salted water until fork-tender (about 15–20 minutes).
- Drain, then mash with butter and warm milk until smooth and creamy.
How to Make Creamy Sauce
- In a small bowl, combine sour cream, mayo, and mustard.
- Add finely diced pickled cucumber and chopped dill.
- Season with salt and pepper, and stir until creamy and well combined.
Tips for Making Tuna Patties
- Drain the tuna well to avoid soggy patties. Press in a sieve if needed.
- Let the mixture rest to allow the breadcrumbs to absorb moisture.
- Don’t crowd the pan—cook in batches for best texture.
- Use a wide spatula for flipping to avoid breakage.
Make-Ahead Instructions
You can form the patties and refrigerate them for up to 24 hours before cooking.
Fully cooked patties also store well and can be reheated in a skillet for crispy edges.
Storing Leftovers
- Refrigerator: Store patties in an airtight container for up to 3 days.
- Freezer: Freeze patties for up to 1 month.
- Reheat in a skillet for best texture. Store sauce separately.
Serving Suggestions
- Serve over mashed potatoes and drizzle with creamy sauce.
- Pair with steamed vegetables or a crisp green salad.
- Make a tuna patty sandwich with bread, lettuce, and tomato.
- Add to a grain bowl with rice, quinoa, or bulgur for a hearty meal.
Expert Tips
- Out of spring onions? Use finely diced regular onion.
- Want it healthier? Bake at 400°F for 15 minutes, flipping halfway.
- Add ¼ cup grated cheddar or parmesan for extra richness.
- For an egg-free version, use 2 tbsp mayo or a flax egg.
- To prevent crumbling, don’t skimp on eggs and handle gently when flipping.
You Might Also Love
- Salmon Patties with Dill Sauce – A flavorful seafood twist.
- Classic Tuna Salad – Great for sandwiches or wraps.
- Egg Muffins – A protein-rich breakfast idea!
Time to Enjoy These Crispy Tuna Egg Patties!
This 3 Eggs and Tuna recipe is a go-to for quick, satisfying meals.
Loaded with flavor and protein, they’re perfect for lunch, dinner, or meal prep.
Serve them up with creamy mashed potatoes and that tangy sauce—your tastebuds will thank you!
Trust me: once you try these tuna patties, they’ll be on repeat in your kitchen.
Ingredients
Method
- Drain the tuna thoroughly and place in a mixing bowl.
- Crack three eggs into the bowl with tuna.
- Add salt, sweet paprika, and black pepper to the mixture.
- Chop parsley finely and add to the bowl.
- Slice spring onions and add to the mixture.
- Grate lemon peel directly into the bowl.
- Mix everything well until combined.
- Add breadcrumbs to help bind the mixture.
- Stir again until ingredients are evenly distributed.
- Heat vegetable oil in a pan over medium heat.
- Form patties using about 2 tablespoons of mixture each.
- Place patties carefully in the hot oil.
- Fry 3-4 minutes until golden brown on bottom.
- Flip patties and cook another 3-4 minutes.
- Remove and place on paper towels to drain excess oil.
- Peel and quarter potatoes and place in a pot.
- Cover with water and bring to a boil.
- Add salt to the boiling water.
- Cook until fork-tender about 15-20 minutes.
- Drain potatoes completely.
- Add butter to the warm potatoes.
- Pour warm milk over potatoes.
- Mash until smooth and creamy.
- Combine sour cream and mayonnaise in a small bowl.
- Add French mustard and mix well.
- Dice pickled cucumber finely.
- Add cucumber to sauce and stir.
- Chop fresh dill and add to mixture.
- Season with salt and pepper to taste.
- Mix thoroughly until well combined.
