Name: Pesto Tuna Fish Patties
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 Servings
Cuisine: American
Ingredients: 2 tablespoons Olive oil; 1 Egg; 1 tbsp Capers; 0.5 cup Panko breadcrumbs; 15 ounces Tuna fish in olive oil; 0.25 cup Pesto sauce; Fresh parsley; Canola oil

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Pesto Tuna Fish Patties

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Ingredients

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Instructions

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Instructions

In a bowl, combine olive oil, egg, tuna fish, capers and pesto sauce together.

Divide the mixture to form 16 patties.

Place breadcrumbs in a separate bowl and dip each side of the tuna cake into the breadcrumb mixture.

Heat about a ¼ inch of canola oil in a skillet over medium heat. When the oil is hot, add tuna cakes in batches.

Fry for about 5 minutes on each side, or until golden brown.

Squeeze lemon juice or grate lemon zest on top of your tuna cakes. Top with fresh parsley as a great garnish (both optional).

Serve warm and enjoy.

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Tips & Tricks (5)

Drain Your Tuna Thoroughly 💧
Press canned tuna in a fine-mesh strainer for 2-3 minutes to remove excess oil and moisture, preventing soggy patties and ensuring better binding with the egg and breadcrumbs.
Chill Before Cooking ❄️
Refrigerate your formed patties for at least 15-20 minutes before pan-frying to help them hold their shape and develop a perfectly crispy exterior without falling apart.
Use Panko for Superior Crunch 🍞
Toast your panko breadcrumbs in a dry skillet for 2 minutes before coating to enhance their crispness and add a subtle nutty flavor that elevates the final texture.
Balance Pesto Intensity 🌿
Fold pesto in gently at the end of mixing to preserve its fresh basil flavor, and taste the mixture before cooking to adjust seasoning since capers add inherent saltiness.
Oil Temperature Mastery 🔥
Heat your canola oil until it shimmers and a breadcrumb sizzles immediately upon contact—this ensures golden, crispy patties in 3-4 minutes per side without greasy interiors.