These tuna patties are a simple, satisfying way to turn pantry staples into a flavorful meal. Made with flaky tuna, mashed sweet potato, fresh vegetables, and herbs, they're lightly crisp on the outside and tender on the inside.
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A Quick Look at the Recipe
✅ Recipe Name: Tuna Patties
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~280 per serving (estimated)
🥣 Main Ingredients: Canned tuna, sweet potato, bell pepper, onion, chives
📖 Dietary Info: Gluten-free; dairy-free
👌 Difficulty: Easy - simple prep with stovetop cooking
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Perfect for easy weeknight dinners or make-ahead lunches, this recipe uses sweet potato as a natural binder instead of breadcrumbs. The result is a balanced, protein-forward patty that's easy to cook in a skillet and pairs well with salads, sauces, or simple sides.
If you enjoy simple seafood recipes like this, you may also like our Smoked Salmon Salad, Shrimp Foil Packets, or Cod Fish Tacos that use everyday ingredients and come together with minimal effort.
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Why You'll Love these Tuna Patties:
Pantry-friendly: Made with canned tuna and simple vegetables you likely already have on hand.
Naturally gluten-free: Mashed sweet potato acts as a binder instead of breadcrumbs.
Crispy outside, tender inside: Lightly pan-fried for a golden crust with a soft, flavorful center.
Balanced and filling: A mix of protein, vegetables, and healthy carbs makes these patties satisfying.
Versatile: Enjoy them for lunch or dinner with salads, sauces, or tucked into wraps.
Key Ingredients:
- canned tuna. A convenient, protein-rich base that keeps the patties hearty and filling.
- sweet potato. Mashed sweet potato binds the patties naturally while adding a subtle sweetness and soft texture.
- red bell pepper. Minced finely for mild sweetness, color, and a bit of crunch.
- fresh chives. Brings a mild oniony flavor and brightness, can sub with green onions if needed.
- lemon juice. Adds acidity to balance the richness of the tuna and sweet potato.
- egg. Binds the ingredients together and helps the cakes hold their shape.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Different fish: Swap canned tuna for canned salmon or mackerel using the same method.
- No sweet potato: Use mashed white potatoes or canned pumpkin for a similar binding effect.
- Herb swaps: Replace chives with parsley, dill, or green onions.
- Spice it up: Add cayenne pepper, Old Bay seasoning, or smoked paprika for extra flavor.
- Baked option: Bake the tuna patties at 400°F for 18-22 minutes, flipping halfway, instead of pan-frying.
How to Make Tuna Patties:
- Place cubed sweet potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and mash until smooth. Let cool slightly.
- In a large bowl, combine mashed sweet potato, tuna, bell pepper, onion, garlic, egg, chives, lemon juice, paprika, salt, and pepper. Mix well until evenly combined.
- Scoop the mixture and shape into small cakes, about ½ inch thick.
- Heat a skillet over medium heat with a drizzle of olive oil. Cook the cakes in batches for 3-4 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan.
Recipe Notes & Tips:
- Drain the tuna well: Excess liquid can make the mixture too soft and difficult to shape.
- Cool the sweet potato: Letting it cool slightly before mixing prevents the egg from scrambling.
- Keep patties small: Smaller patties hold together better and cook evenly.
- Don't overcrowd the pan: Cooking in batches helps the patties brown instead of steaming.
- Flip carefully: Use a thin spatula and flip once the bottom is fully set and golden.
- Serving Suggestions: We love having these with Sautéed Broccolini and Sweet Potato Chips.
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How to Store:
Refrigerator: Store cooked tuna cakes in an airtight container for up to 4 days. Let them cool completely before refrigerating.
Freezer: Freeze cooked and cooled cakes in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag or container. Store for up to 2 months.
To reheat: Warm in a skillet over medium heat for 2-3 minutes per side, or bake at 350ºF for 10 minutes. They can also be microwaved, but the texture is best when reheated on the stovetop.
Tuna Patties FAQs:
Tuna patties usually fall apart if the mixture is too wet or not packed firmly enough. Make sure the tuna is well drained, the sweet potato is fully mashed, and the patties are gently but firmly shaped before cooking.
Tuna patties do not need breadcrumbs in this recipe because mashed sweet potato and egg act as natural binders. This keeps the patties cohesive while staying gluten-free.
Chunk light tuna or albacore tuna packed in water works best for tuna patties. Both provide a flaky texture that mixes well with the other ingredients.
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Tuna Patties
Ingredients
Instructions
- Place cubed sweet potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and mash until smooth. Let cool slightly.
- In a large bowl, combine mashed sweet potato, tuna, bell pepper, onion, garlic, egg, chives, lemon juice and paprika. Mix well until evenly combined.
- Scoop the mixture and shape into small cakes, about ½ inch thick.
- Heat a skillet over medium heat with a drizzle of olive oil. Cook the cakes in batches for 3-4 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan.
Nutrition
Notes
- Drain the tuna well: Excess liquid can make the mixture too soft and difficult to shape.
- Cool the sweet potato: Letting it cool slightly before mixing prevents the egg from scrambling.
- Keep patties small: Smaller patties hold together better and cook evenly.
- Don't overcrowd the pan: Cooking in batches helps the patties brown instead of steaming.
- Flip carefully: Use a thin spatula and flip once the bottom is fully set and golden.
- Serving Suggestions: We love having these with Sautéed Broccolini and Sweet Potato Chips.
Kae says
Very good, I didn't have a problem with them staying together
Alli says
Fun paleo recipe but I don't know how anyone got these to stay together on the pan... The moisture wouldn't really cook out of these enough to keep the patties in shape so they all turned to mush. I even tried to add almond flour as a binder on the second half of the batch but still no luck. Flavor was great though