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Tuna patties

Photo: Kim Wiens.

Tuna patties are the perfect food for a university student who is halfway through their day of classes and needs a quick and filling meal to get them through the second half.

It’s different than the typical tuna in Kraft Dinner meal that we all swear by.

On top of that, tuna patties are diverse, cheap, easy to make, and use ingredients you probably already have in your fridge.

I know that canned tuna isn’t always the most appetizing of dishes, but when you add a little lemon, some onions, a few spices, and shape them into little patties, canned tuna becomes surprisingly appetizing.


(make any adjustments you’d like. I leave them pretty plain but you can make them spicy if you’d like too).

-2 cans of tuna (340 grams)

-2 tsp dijon mustard

-1/2 cup bread crumbs

-1 tbsp. lemon juice

-1 tbsp. lemon zest (optional)

-1 tbsp. water or liquid from canned tuna if packed in water

-2 tbsp. parsley

-2 tbsp. fresh chives, green onions or shallots

-salt and pepper to taste

-1 egg

-2 tbsp. olive oil

-A few squirts of hot sauce (optional)

-1/2 tsp. butter


  1. Drain the liquid from the tuna cans (save if using the liquid instead of water).
  2. In a bowl mix together tuna, mustard, bread crumbs, lemon zest, lemon juice, water, parsley, chives, hot sauce, and any other seasonings you’d like to add. Sprinkle salt and pepper in mixture. Taste to see if it needs more seasoning. Mix in the egg.
  3. Divide mixture into four parts. Form each part into a ball and flatten. You can chill the patties for a bit in the fridge, if desired. This just helps the patties stick together better.
  4. Heat olive oil and a little butter in a skillet on medium high. Place patties in the pan and cook until nicely browned (3-4) minutes on each side.
  5. You can serve these in multiple ways. They’re delicious on top of a salad with a creamy garlic dressing (think tzatziki).They’re great on a bun and served like a burger. They’d also be good served with rice or potatoes and veggies, tartar sauce, and lemons.