Crispy tuna fish patties are inexpensive, quick to make (no defrosting), and extremely tasty, especially with a generous dollop of homemade tartar sauce! We are all watching our budget these days, and it's a great excuse to make this tasty combo for dinner!
Nothing beats a heaping helping of real, honest-to-goodness home fries made with fresh-cut Russet potatoes on the side! With this yummy combo on the menu, you'll find yourself looking forward to dinner!
If you are looking for other yummy recipes to serve on Meatless Mondays or Fridays during Lent, here are three of our favorites: Incredible 20-Minute Salmon Dinner, Instant Pot Mac and Cheese, and World's Best Tuna Casserole.
Crispy tuna fish patties are a delightful dinner on many levels. For many of us, it's a nostalgic meal we enjoyed growing up and again when we were just starting out on our own.
Tuna fish patties are a great combination of textures and flavors. When you bite through the crunchy outer layer, you experience a wonderful contrast with the tender, flaky, seasoned tuna inside. Tuna is versatile, and you can season it any way you want!
Tuna is a budget-friendly protein that you can stretch with crumbs, egg, and other ingredients, such as chopped leftover vegetables. There is no waste when you make tuna fish patties.
You can serve them as an entree or put them on a bun or roll to make a tasty sandwich instead!
The potatoes will take a little longer to cook than the crispy tuna fish patties, so let's start with the potatoes. Begin by peeling and cutting Russet potatoes into small cubes. It's easy to do.
A fist-sized Russet potato yields about 1 cup of raw, diced potatoes. I dice three potatoes for two people because they shrink as they cook. Adjust this for the number of people and their appetites you are serving.
Russet potatoes are ideal for fried potatoes or French fries because they have a high starch content and low moisture. Potatoes of this type are sometimes called floury or starchy potatoes. Here's a handy guide to choosing the right potato for any dish.
Peel and dry the potato, then lay it on its side and slice it lengthwise into about one-half-inch slices.
Next, lay half the potato on a cutting board with the flat side down. Slice it lengthwise into approximately one-half-inch-thick straws that resemble fat French fries.
Finally, cut the potato crosswise into one-half-inch dice, as shown.
Starchy potatoes make the best home fries because they brown evenly in hot fat, resulting in the gorgeous golden-brown surface that makes them look and taste incredible.
The low moisture content of Russets means they don't take long to crisp up. The small amount of water inside the potato cubes will evaporate quickly, producing a crunchy exterior with a yummy, buttery, fluffy interior.
Finely chopped onion adds a great bit of flavor, so while you have the cutting board handy, chop about two tablespoons of onion and add it to the skillet with the potatoes. How much onion is up to you! Leave it out or add more, depending on your preference.
I like to use a non-stick skillet with a tight-fitting lid when making home fries. Turn the heat to medium-high, pour a puddle of olive oil and a generous pat of butter into the skillet, then add the potatoes and onion. Start frying, stirring occasionally. Put the lid on the skillet for a few minutes to help the potatoes cook faster and become more tender.
Then uncover the potatoes and continue cooking until they reach a lovely golden-brown shade that makes your eyes happy. Season them to taste when they start to brown.
We like garlic powder, seasoned salt, seasoned pepper, and parsley. You may want to add some chili powder or cumin if you serve them as a side with a Mexican flair.
Some folks like the edges charred ever so slightly; we like ours best when they are a deep golden brown, crisp on the outside and fluffy inside. Home fries are perfect for breakfast or brunch, too! They pair beautifully with eggs and bacon, ham, or sausage!
Drain a six-ounce can of good-quality water-packed tuna and put it in a bowl. I love Starkist Chunk Light water-packed tuna for this recipe. Crush a half-sleeve of saltine crackers into coarse crumbs and add them to the tuna. Next, stir in about one-half cup of real mayonnaise and one egg. Add more mayonnaise if the mixture seems a bit dry.
Form the mixture into four patties by hand. Melt 2 tablespoons of butter in a skillet over medium-high heat, then add the patties. Cook for about 5 minutes, until the patty begins to brown; press it with a spatula to flatten slightly, then flip to cook the other side.
Home-style fried potatoes made in a skillet using fresh Russet potatoes.
Fast, easy, crispy tuna patties can be served as an entree or made into a sandwich on a bun.
I make the tuna fish patties into four patties because we love the crispy part. You can certainly make the mixture into two larger patties!
I'm a veggie fanatic. We always have a vegetable with every meal, and when we eat this combination, we like peas, broccoli, or green beans for more color and nutrition! Pick your favorite!
Oh, did you think I forgot about the homemade tartar sauce? Nope, I did not. Here is that recipe for you! It's sooo much better than the store-bought stuff and costs pennies! You can make this the day before and refrigerate the leftovers for a week or two. It's perfect on these yummy, crispy tuna patties!
Why are my tuna patties falling apart?
Tuna patties usually fall apart if there isn’t enough binder. Eggs and breadcrumbs help hold everything together. If the mixture seems too loose, add a tablespoon or two of extra breadcrumbs and chill the mixture for 10–15 minutes before shaping the patties.
Can tuna patties be made ahead of time?
Yes. You can mix and shape the patties several hours ahead and keep them covered in the refrigerator until ready to cook. They can also be cooked in advance and reheated in a skillet or air fryer until crisp.
Tuna patties are great with simple sides like coleslaw, potato salad, macaroni salad, or a fresh green salad. Many people also like to serve them with tartar sauce, lemon wedges, or a creamy dill sauce.
A recipe for fresh, homemade tartar sauce you can stir up in a jiffy.
Did you grow up with tuna patties or salmon patties? For many of us, it was a favorite meal! I think that may have been because we loved tartar sauce so much!
If you are planning a thrifty meatless meal every week or so, you might want to think about these recipes:
🥣 Minestrone Soup - A colorful, healthy, veggie-packed soup with pasta in a delicious tomato-ey vegetable broth.
🥖 Quick French Bread - A perfectly yeasty, crusty loaf of French bread, table-ready in about one hour.
🍞 Rustic Loaf - Incredibly easy rustic bread loaf with a crisp crust and chewy middle. No mixer, no kneading, no kidding.
🧅Crispy Onion Rings - Here's an easy recipe for light, crispy onion rings. They are made with a three-ingredient beer batter and fried in a skillet with a small amount of vegetable oil!
If you liked how this recipe turned out, I'd love it if you left a ⭐⭐⭐⭐⭐ review or dropped me a note in the comments! It really helps my little business connect with people who cook and eat like we do. Thanks! ❤❤
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
Sign up for my newsletter and receive a free gift! A printable sign that would look great in your kitchen, framed above your sink, or just placed anywhere to remind us how lucky we are to have dirty dishes!
Sign up now!
Like your website! Made the crispy tuna patties today. They were good and appreciate the tartar sauce recipe.
Oh gosh, Judy- sorry for the slow response! We love tuna patties and fried potatoes sometimes- so inexpensive and what Papa and I call "cozy food"- I am so glad you liked it and the tartar sauce! Thanks so much for taking time to say hi!