These lemony Tuna Patties are the protein-rich, satisfying, and a economical lunch you’ll turn to again and again.They have a beautifully browned crisp exterior and flaky, tender interior, featuring well seasoned flavor throughout.Humble canned tuna patties (AKA “tuna cakes”) are the dish to make when you don’t know what to make and don’t have many ingredients on hand.

They are near effortless, adaptable, inexpensive, and yet full of flavor.These easily surpass expectations, far beyond what we have in mind when we think of canned tuna.Plus they pair well with a wide variety of things.

Toast and cheddar (I love them with sourdough), buns, orzo and other pastas, lettuce wraps, rice, mashed potatoes, cucumber salad, green salad, creamy coleslaw, or fries (like the fish and chips duo).I recommend planning on two per person for a heartier more filling serving, but if you have several sides to pair with it then one will suffice.Serve them warm for the ideal texture and top with a spread like tzatziki for yet another upgrade if you’d like.

Tuna Patties Recipe Ingredients Canned tuna in water: You can use chunk or solid canned tuna.I don’t recommend tuna in oil with this recipe unless you adjust the mayo added so it’s not overly greasy.Panko bread crumbs: These are a Japanese bread crumb, I like them because they don’t have lots of additives like standard store-bought bread crumbs.

I also love using quick oats in this r

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