These golden canned tuna patties stay tender inside with a crisp, appetizing crust outside. Potato, herbs, and warm spices give the flavor real lift, while a short chill in the mixture helps the patties hold together beautifully. Cook them in a skillet or bake them in the oven — both methods work flawlessly.
Ingredients
- Canned tuna — 4 cans (drained)
- Large potato — 2 pcs.
- Garlic — 4 cloves
- Parsley — a large handful
- Cilantro — a large handful
- White bread — 3 slices (soaked and squeezed dry)
- Eggs — 2 pcs.
- Sweet paprika — 1 tbsp
- Salt — 1 tsp
- Ground black pepper — 1 tsp
- Turmeric — 1 tsp
- Garlic powder — 1 tsp
- Vegetable oil for frying — a little
- For serving: sour cream or tahini sauce — to taste
Step-by-Step Recipe
- Drain the tuna and flake it with a fork into small pieces.
- Peel the potato, grate it finely, and squeeze out as much excess moisture as possible.
- Soak the bread in cold water for 2–3 minutes, then squeeze it dry and mash it.
- Finely chop the garlic, parsley, and cilantro, or pulse them in a food processor.
- In a bowl, combine the tuna, grated and squeezed potato, bread, herbs and garlic, eggs, paprika, salt, pepper, turmeric, and garlic powder. Mix well until evenly combined.
- Cover and chill the mixture in the refrigerator for 30 minutes — it will firm up and become easier to shape.
- With damp hands, shape the mixture into patties about 1.5 cm thick.
- Pan-frying: heat a skillet with a little oil over medium heat. Fry the patties for 3–4 minutes per side until golden and crisp.
- Or baking: arrange the patties on a parchment-lined baking sheet, lightly brush or spray with oil, and bake at 180°C (356°F) on convection/forced air for 18–20 minutes until browned, turning once halfway through.
- Serve hot with sour cream or tahini sauce.
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Tips and Variations
- To keep the patties from falling apart, squeeze the potato very dry and always chill the mixture for 30 minutes.
- Gluten-free: replace the bread with 60 g (2.1 oz) gluten-free rolled oats or 2 tbsp rice flour.
- For a deeper flavor, replace part of the sweet paprika with smoked paprika.
- Add a pinch of chili flakes if you want a little heat.
- Texture: if the mixture seems too dry, mix in 1–2 tbsp sour cream; if it feels too wet, add 1–2 tbsp breadcrumbs.
What to Serve With
- Fresh cucumber and herb salad with lemon juice.
- Mashed potatoes or basmati rice.
- Yogurt sauce with lemon and herbs, or tahini with garlic.
Nutritional Value per Serving
| Calories | ≈ 310 kcal |
|---|---|
| Protein | ≈ 30 g |
| Fat | ≈ 9 g |
| Carbohydrates | ≈ 29 g |
| Fiber | ≈ 3 g |
| Sugars | ≈ 2 g |
| Sodium | ≈ 850 mg |
FAQ
Can I make these without frying, only in the oven?
Yes. Arrange the patties on a parchment-lined baking sheet, lightly brush with oil, and bake at 180°C (356°F) on convection/forced air for 18–20 minutes, turning once halfway through.
What can I use instead of bread in the mixture?
60 g (2.1 oz) quick oats, 2 tbsp rice flour, or breadcrumbs will work well. The key is to keep the mixture thick and slightly sticky, but not dry.
How should I store and reheat the cooked patties?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat with a lid for 2–3 minutes per side, or in the oven at 160°C (320°F) for 8–10 minutes.