Mediterranean Tuna Patties Recipe (2024)

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Mediterranean Tuna Patties Recipe are perfect for Lent and Easter. These tuna cakes mix together some of your favorite Mediterranean ingredients. Albacore tuna is combined with breadcrumbs, Parmesan cheese, egg, red onion, garlic, fresh parsley, za’atar and feta cheese and packed into tuna cakes. The cakes are pan-fried in a skillet and serve alongside tzatziki sauce. These are the perfect lunch, dinner or even a healthy snack!

MEDITERRANEAN TUNA PATTIES RECIPES

In my house we are always looking for easy and healthy lunch options.

These also work great as a light dinner paired with this Lemon Arugula Salad.

Today’s Mediterranean Tuna Patties Recipe is a great option and an easy recipe. My kids called these a tuna burger.

They are packed with protein, light and they make great leftovers.

I like to make a double batch and freeze half for later.

These tuna cakes mix together simple ingredients like albacore tuna with some delicious Mediterranean ingredients including feta cheese, za’atar and fresh parsley.

You can lighten them up by swapping the mayonnaise with Greek yogurt.

If you like this type of recipe you should also try these Cheesy Zucchini Fritters which are similar but a vegetarian version using zucchini.

WHAT INGREDIENTS ARE IN THIS MEDITERRANEAN TUNA PATTIES RECIPE?

• 2 CANS OF TUNA

• GARLIC

• FETA CHEESE

• PARMESAN CHEESE

• PANKO BREADCRUMBS

• RED ONION

• EGGS

• LEMON JUICE AND ZEST

• GREEK YOGURT OR MAYONNAISE

• DIJON MUSTARD

• ZA’ATAR {YOU CAN ALSO USE ITALIAN SEASONING, OREGANO OR THYME IN IT’S PLACE OR REALLY ANY SPICE YOU LIKE}

• FRESH PARSLEY

HOW DO YOU MAKE TUNA CAKES?

DRAIN TUNA: Drain the tuna of the water, put it in a medium mixing bowl and flake it with a fork.

ADD INGREDIENTS TO BOWL: Add in the garlic, 1/4 cup of Parmesan cheese, 1/2 cup of panko, feta cheese, red onion, eggs, lemon juice and lemon zest, mayonnaise, dijon mustard, za’atar, salt, black pepper and parsley to the mixing bowl.

MIX: Mix all the ingredients together with a spoon until they are well combined in a large bowl.

Set out a shallow bowl. Add the 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs to one of the shallow bowls.

FORM TUNA CAKES: Using your hands form the tuna mixture into 5 tuna cakes setting them on a large platter while you form the others.

BREAD EACH TUNA CAKE: Take each tuna cake and put each side into the breadcrumb mixture making sure to form the cake with the breadcrumbs on each side so it sticks well.

COOK THE TUNA PATTIES: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add the tuna cakes and cook on each side for about 5 minutes using a spatula to push them down gently.

Once golden brown on one side flip and brown the other side until both sides are browned and firm. Serve with tartar sauce or tzatziki.

HOW CAN YOU MODIFY THESE EASY TUNA PATTIES?

CHEESE: This recipe uses feta cheese and Parmesan cheese. You could sub the feta cheese for goat cheese if you would like. You could also use shredded mozzarella or sharp cheddar in place of the feta cheese.

VEGETABLES: You can add a variety of vegetables if you make sure they are finely chopped. Some that I like to add are celery, bell peppers, green onions, sun-dried tomatoes or carrots.

BREADCRUMBS: I used panko breadcrumbs because I like the texture they create. You could also use regular breadcrumbs.

FRESH HERBS: Freshherbs add a nice, fresh flavor to the tuna cakes. I added fresh parsley but fresh dill, basil or oregano are great too.

PROTEIN: You could use canned salmon instead of tuna if you would like. Make sure to drain it like you do with the tuna and flake it with a fork.

TIPS WHEN MAKING THESE TUNA PATTY RECIPE

• You can store these in the fridge for up to 4 days.
• You can also freeze these. Let them cool all the way then arrange them in a large ziplock with a piece of parchment paper between the cakes and store in an airtight container. They last up to 3 months. When ready to eat let them thaw overnight in fridge.
• To reheat I like to use an air fryer for a few minutes or you can heat them back up in a skillet over medium-low heat.
• To bake these: Place the cakes on a baking sheet and baked at 375 minutes for 15-20 minutes, filpping once.

OTHER TUNA RECIPES YOU MIGHT LIKE:

MEDITERRANEAN TUNA SALAD

TROPICAL TUNA STUFFED AVOCADO

ITALIAN TUNA SALAD

EASY TUNA NOODLE CASSEROLE

MEXICAN TUNA STUFFED AVOCADO

Yield: 5 tuna cakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Mediterranean Tuna Patties Recipe are perfect for Lent and Easter. These tuna cakes mix together some of your favorite Mediterranean ingredients. Albacore tuna is combined with breadcrumbs, Parmesan cheese, egg, red onion, garlic, fresh parsley, za'atar and feta cheese and packed into tuna cakes. The cakes are pan-fried in a skillet and serve alongside tzatziki sauce.

Ingredients

• 2 tablespoons olive oil
• 2 - 5 ounce cans of Heinen's albacore tuna in water well-drained, flaked with a fork
• 2 garlic cloves, minced
• 1/2 cup Parmesan cheese
• 1 cup panko breadcrumbs
• 1/4 cup feta cheese, crumbled
• 2 Tablespoons red onion, minced
• 2 eggs
• 1/2 of a lemon juiced and zested
• 2 tablespoons mayonnaise or Greek yogurt
• 2 tablespoons dijon mustard
• 1 teaspoon Terranean za'atar {or try Greek seasoning or Italian seasoning}
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons parsley, chopped

Instructions

1. Drain the tuna of the water, put it in a medium mixing bowl and flake it with a fork.
2. Add in the garlic, 1/4 cup of Parmesan cheese, 1/2 cup of panko, feta cheese, red onion, eggs, lemon juice and lemon zest, mayonnaise, dijon mustard, za'atar, salt, black pepper and parsley to the mixing bowl.
3. Mix all the ingredients together with a spoon until they are well combined.
4. Set out a shallow bowl. Add the 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs to one of the shallow bowls.
5. Using your hands form the tuna mixture into 5 tuna cakes setting them on a large platter while you form the others.
6. Take each tuna cake and put each side into the breadcrumb mixture making sure to form the cake with the breadcrumbs on each side so it sticks well.
7. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Add the tuna cakes and cook on each side for about 5 minutes using a spatula to push them down gently {this helps them stay in the cake form and not fall apart}. Once browned on one side flip and brown the other side until both sides are browned and firm.
8. Let sit for 3-4 minutes then serve with tzatziki sauce and lemon wedges.

Notes

SPICES: Instead of za'atar you can use any spice you like. Paprika, Old Bay, thyme, oregano, Italian seasoniong and Greek seasoning are great options.

You can store these in the fridge for up to 4 days.

You can also freeze these. Let them cool all the way then arrange them in a large ziplock with a piece of parchment between the cakes. They last up to 3 months. When ready to eat let them thaw overnight in fridge.

To reheat I like to use an air fryer for a few minutes or you can heat them back up in a skillet over medium-low heat.

To bake these: Place the cakes on a baking sheet and baked at 375 minutes for 15-20 minutes, filpping once.

Today’s recipe is sponsored by Heinen’s. As always, opinions are 100% my own.