Tuna Patties have graced Aussie dinner tables for generations. Why? They're a no-brainer – simple to make, endlessly adaptable, packed with pantry staples and absolutely tasty.
Like peanuts and caramel, coconut and chocolate and eggs and bacon, potato and canned tuna are two basic ingredients that combine to create magic.
I must have gobbled these up every week during my childhood, and they still make a regular appearance on my dinner menu. These little beauties tick all the boxes:
- Kid-friendly: tasty yet mild in flavour
- No fuss prep: you can even prep during the day (or night before) and fry them up at dinnertime
- Freezer-friendly: double the batch and stash some away for busy nights.
- Versatile: the recipe can easily be customised – add some herbs, other veggies or a dash of spice.
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Ingredient notes
Tuna patties are the ultimate reminder that you don’t need fancy ingredients to make a delicious family dinner. Gather a tin of tuna, a few potatoes, and some everyday bits and pieces and you’re already halfway to dinner!
I use Sirena Brand tuna in olive oil, but any type of canned tuna will work with this recipe. Sebago potatoes, an all rounder variety that are a staple at the supermarket, are what I usually use. I also use both oil and butter to fry the patties, for maximum flavour and crispiness. But you could use just butter or oil, too.
See the recipe card at the bottom of this post for all ingredient quantities.
Quick and simple variations
- Add some green peas to the mix
- Add some chives, parlsey or other herbs to the mix
- Add a little garlic powder, curry powder or other spices
- Use your favourite flavoured canned tuna
- Coat in breadcrumbs rather than flour before frying.
How to make Tuna Patties
Peel potatoes and chop into cubes (see image 1). Boil in salted water until tender (see image 2).
Once potatoes are cooked, drain water and return potato chunks to saucepan. Mash the potato well (see image 3).
Finely chop the onion and use 1 tablespoon of the butter/oil to cook until translucent (see image 2).
Drain the tuna of oil/brine and then add to the mashed potato (see image 4). Also add the cooked onion, egg, salt and pepper and 2 tablespoons measure of the plain flour (see image 4).
Stir until well combined, breaking up any large chunks of tuna (see image 5).
Roll mixture into balls – about 2-3 tablespoons each (see image 6). Roll balls in flour (or breadcrumbs) (see image 7) and then flatten a little into a "patty" shape (see image 8).
TIP: Make sure you roll the balls firmly so your patties are not tempted to fall apart during the cooking process.
Heat the remaining butter/oil over medium heat in a large frying pan. Cook the tuna patties for a few minutes on each side (see images 9 and 10).
TIP: Your patties shouldn't fall apart during frying if you've rolled them together well. If they do, try chilling for 15 minutes before frying.
Serving and storage
Serve tuna patties while still warm. Add a wedge of lemon and a side salad if you want to get fancy!
As mentioned above, you can make the patties up to a day ahead and cover and store in the fridge for up to one day before frying them up.
Once cooked, you can also store them in the fridge for a day and re-heat. I find the best way to re-heat is to heat in a frying pan with a little oil over low heat.
You can freeze tuna patties uncooked or cooked. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge and fry them up or re-heat.
More retro Aussie meals
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Tuna Patties Recipe
Equipment
- large frying pan
Ingredients
- 185 grams canned tuna
- 500 grams potatoes
- 1 egg, lightly beaten
- ¼ onion
- salt and pepper (to taste)
- 2 tablespoons plain / all purpose flour (for mixture)
- ½ cup plain / all purpose flour (or breadcrumbs) (for rolling)
- 3 tablespoons butter or vegetable oil (or a combination of both)
Instructions
- Peel potatoes and chop into cubes. Boil in salted water until tender.
- Once potatoes are cooked, drain water and return potato chunks to saucepan. Mash the potato well.
- Finely chop the onion and use 1 tablespoon of the butter/oil to cook until translucent.
- Drain the tuna of oil/brine and then add to the mashed potato. Also add the cooked onion, egg, salt and pepper and 2 tablespoons measure of the plain flour. Stir until well combined, breaking up any large chunks of tuna.
- Roll mixture into balls – about 2-3 tablespoons each. Roll balls in flour (or breadcrumbs) and then flatten a little into a "patty" shape.
- Heat the rest of the butter/oil over medium heat in a large frying pan. Cook the tuna patties for a few minutes on each side.
Notes
- I use Sirena Brand tuna in olive oil, but any type of canned tuna will work with this recipe.
- Sebago potatoes, an all rounder variety that are a staple at the supermarket, are what I usually use.
- I also use both oil and butter to fry the patties, for maximum flavour and crispiness. But you could use just butter or oil, too.
- Make sure you roll the balls firmly so your patties are not tempted to fall apart during the cooking process.
- Your patties shouldn't fall apart during frying if you've rolled them together well. If they do, try chilling for 15 minutes before frying.
Libby
A recipe that’s been around for years for a reason!