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Easy • Seafood

Speedy Lemon Dill Tuna Patties

Crispy on the outside, tender on the inside, these quick tuna patties are packed with bright lemon and fresh dill.

Prep
10 min
Cook
10 min
Servings
4
Level
Easy
Speedy Lemon Dill Tuna Patties

These Speedy Lemon Dill Tuna Patties are a weeknight wonder! They're incredibly quick to whip up, budget-friendly, and deliver big on flavor. Serve them on buns, over a salad, or with your favorite side for a satisfying, comforting meal that feels a little fancy without any fuss.

Ingredients

Yield: 4 servings

Main

  • 2 (5 oz) cans tuna in water or oil, drained well
  • 1/2 cup panko breadcrumbs, plus more for coating
  • 1 large egg, lightly beaten
  • 1/4 cup mayonnaise
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 small red onion, finely minced (or 1 tbsp dried onion flakes)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for frying)

For Serving (Optional)

  • Tartar sauce or extra lemon wedges
  • Burger buns, lettuce wraps, or a green salad

Preparation

  1. Step 1

    In a medium bowl, flake the well-drained tuna with a fork. Add 1/2 cup panko breadcrumbs, beaten egg, mayonnaise, fresh dill, lemon juice, lemon zest, minced red onion, salt, and pepper. Mix until just combined. Do not overmix.

  2. Step 2

    Form the mixture into 8 patties, about 1/2-inch thick. Place additional panko breadcrumbs on a shallow plate and lightly coat each patty on both sides.

  3. Step 3

    Heat olive oil in a large non-stick skillet over medium heat. Once hot, carefully place patties in the skillet, being careful not to overcrowd. You may need to cook in batches.

  4. Step 4

    Cook for 3-5 minutes per side, or until golden brown and crispy. The internal temperature should be heated through.

  5. Step 5

    Remove from skillet and place on a paper towel-lined plate to drain any excess oil. Serve immediately with tartar sauce or lemon wedges, and your favorite sides.

Tips

  • Draining the tuna really well is crucial to prevent soggy patties. Press out as much liquid as you can.
  • Panko breadcrumbs are best for crispiness, but regular breadcrumbs can be used in a pinch.
  • Leftovers are great cold on a salad or reheated gently in a toaster oven to maintain crispness.

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