Tuna Patties are an old favourite of mine and I have several different recipes to call on. However, this one has snuck it’s way into first position for two reasons. The main one is that these are the family favourite (by quite a long way).

The second reason is the patties are dipped in flour and egg so there is no ‘crumbing’ involved. The crumbs are actually on the inside and this just makes them a little less messy and faster to make.

These Tuna Patties were on the menu a few weeks ago (Menu Plan #2) and the original recipe came from Super Food Ideas. What drew me to the recipe was that there were no potatoes, which seem to feature in every other tuna patty recipe I’ve seen. Also, the addition of tomato and Worcestershire sauces sounded interesting.

Having canned tuna (or salmon) in the pantry as a standby is a must. It means you always have a meal close at hand, and these Tuna Patties are a great example of this.

Tuna Patties

Adapted from Super Food Ideas, October 2004

Tuna Patties

Tuna Patties



1 tablespoon olive oil
1 brown onion, grated
3 cups fresh breadcrumbs
400g can tuna in springwater, drained and flaked
2 tablespoons lemon juice
2 tablespoons tomato sauce
2 tablespoons Worcestershire sauce
3 eggs
1/3 cup parsley, chopped
¼ cup plain flour


Heat oil in a small frying pan and cook the onion until soft. Set aside to cool slightly.

Put 2 ½ cups breadcrumbs, tuna, lemon juice, sauces, 1 egg and parsley into a bowl. Mix together well – use your hands to combine ingredients thoroughly. If the mixture is too moist, add more breadcrumbs.

Place the flour onto a plate. Beat the other 2 eggs together in a shallow bowl.

Form the tuna mixture into 8 patties. Pour enough oil into a frying pan to cover the base and place over a medium heat.

Once the oil is hot, dip each patty into the flour, then the egg mixture and place in the pan. Cook the tuna patties until they are golden on each side. Drain on paper towel.  Serve with salad and chips.

The Klutzy Cook Notes

  • Fresh breadcrumbs can be easily prepared by placing bread into a food processor and processing until fine crumbs form. As a rule of thumb, you will need 1 slice of bread per cup of fresh breadcrumbs required.  I use a processing attachment for my hand held blender that makes this job really simple. (See photos below)
  • It doesn’t matter what type of bread you use -I regularly use wholemeal or multi-grain bread rather than standard white bread.
Bread ready to be 'crumbed'

Bread ready to be 'crumbed'

Fresh Breadcrumbs
Fresh Breadcrumbs

Please feel free to leave a comment about this recipe or ingredients below.


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