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How To Make Delicious Tuna Fish Patties

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Last Modified: February 6, 2024
Published: February 6, 2024

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Crispy Tuna Patties And Home Fries Recipes

crispy tuna fish patties

Crispy tuna fish patties are inexpensive, quick to make, and extremely tasty, especially with a generous dollop of homemade tartar sauce! Lent is just around the corner, 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 Friday night or any night! This is so good!

Why You'll Love Crispy Tuna Fish Patties

crispy tuna fish patties

Crispy tuna fish patties are a delightful dinner on many levels. For many of us, it's a nostalgic meal we enjoyed growing up.

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 like 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!

How To Make Home Fries and Tuna Fish Patties

The potatoes will take a little longer to cook than the crispy tuna fish patties, so let's start here. Begin by peeling and cutting Russet potatoes into small cubes. It's easy to do.

fist-size Russet potato

A fist-sized Russet potato will yield about one cup of raw diced potatoes. I dice three potatoes for two people because they shrink as they cook. Adjust this for the number and appetites of the people 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 help you choose 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 straws that resemble a fat french fry.

Finally, cut the potato crosswise into one-half-inch dice to look like this.

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 incredibly tasty.

The low moisture content of Russets means it doesn't take long to make them crispy. The small amount of water inside the potato cubes will evaporate quickly, producing a crunchy bite that is yummy, buttery, and fluffy inside.

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 to cook until you achieve the lovely shade of golden brown 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!

Make The Tuna Fish Patties While The Potatoes Cook

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 it 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 using your hands. Melt two tablespoons of butter in a skillet on medium-high and put the patties in the skillet. Cook for about 5 minutes until the patty begins to brown; press with a spatula to flatten it slightly, and flip to cook the other side.

Yield: 2 servings

Russet Potato Home Fries

home fries

Home-style fried potatoes made in a skillet using fresh Russet potatoes.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 3 fist-size Russet potatoes, peeled and diced. About 3 cups of diced potatoes.
  • 2 Tbsp finely diced onion, or to taste
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • Seasonings as desired, salt and pepper, garlic powder, parsley, cumin, or chili powder


  1. Peel and dice potatoes.
  2. Chop onion.
  3. Put butter and olive oil in a skillet. Set burner to medium-high.
  4. Fry potatoes until just beginning to brown.
  5. Cover the skillet and continue to cook until potatoes can be easily pierced with a knife, shaking the skillet occasionally.
  6. Uncover the skillet and continue to fry the potatoes, stirring often, until you reach the desired brown finish.
  7. Season the potatoes to taste.
  8. Serve hot.
Yield: 2 servings

Crispy Tuna Fish Patties

tuna fish patties

Fast, easy, crispy tuna patties can be served as an entree or made into a sandwich on a bun.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • One 6-ounce can of good quality water-packed tuna, well-drained
  • 1/2 sleeve of saltine crackers, coarsely crushed
  • 1 egg
  • 1/2 cup real mayonnaise
  • 2 Tbsp butter for frying


  1. Combine tuna, crushed crackers, mayonnaise, and egg.
  2. Add a little more mayonnaise if the mixture seems dry.
  3. Form into four patties.
  4. Melt butter in a skillet set on medium heat.
  5. Fry the patties for about 5 minutes until they begin to brown.
  6. Flatten slightly with a spatula and flip over.
  7. Fry the other side until lightly browned.
  8. Serve as an entree or, if desired, on a toasted bun with lettuce and tomato.


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!

Yield: 6 servings

Homemade Tartar Sauce

homemade tartar sauce

A recipe for fresh, homemade tartar sauce you can stir up in a jiffy.

Prep Time 10 minutes
Total Time 10 minutes


  • 1 cup real mayonnaise
  • 1/2 cup finely chopped dill pickle
  • 1 Tbsp fresh dill or the equivalent of packaged dill paste, or one teaspoon of dried dill
  • 2 Tbsp finely grated onion with juice
  • 1 tsp lemon juice
  • 1 tsp sugar, or to taste
  • Fresh ground pepper to taste


  1. Combine all the ingredients thoroughly and refrigerate.

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!

When you are planning meals for Lent or if you have a meatless meal every week or so, you might want to think about making a pot of delicious Minestrone Italian Vegetable Soup for dinner along with a loaf of my amazing penny-pinching Rustic Bread!

If you liked this recipe, you are my people! So please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest if you enjoyed this recipe today. It would really tickle me, and I'd be ever so grateful; thank you! 

If you haven't already, please check out my Facebook page and find me on Pinterest, where I will post easy, delicious, and family-friendly recipes every week!

Love, GB (Betty Streff)

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