Go Back

Teriyaki Tuna Patties

A delicious, fast, and different way to eat tuna. Everyone who has tried these tuna croquettes has asked for the recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Japanese
Servings 6 people
Calories 1279.8 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Medium Skillet Non-stick recommended
  • 1 Spatula or Fish Turner For flipping patties
  • 1 Cutting Board
  • 1 Chef's knife For mincing ingredients

Ingredients
  

Main

  • 2 5 ounce cans tuna, drained and flaked
  • ¾ cup dry bread crumbs
  • 3 green onions minced
  • 1 large egg beaten
  • 1 clove garlic peeled and minced
  • 1 tablespoon soy sauce
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon ketchup
  • 1 teaspoon sesame oil
  • 1 teaspoon black pepper
  • ½ cup cornmeal
  • 2 tablespoons vegetable oil

Instructions
 

  • Mix tuna, bread crumbs, green onions, egg, and garlic. Blend in soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper until well combined. Form tuna mixture into 6 patties, about 1-inch thick. Lightly sprinkle each patty on all sides with cornmeal.
  • Heat oil in a medium skillet over medium heat. Fry patties in batches in hot oil until golden brown, about 5 minutes per side.

Notes

1. For best results, use high-quality canned tuna packed in oil, drained well, as it tends to be more flavorful and moist. If using tuna in water, ensure it's thoroughly drained to prevent soggy patties.2. Do not overmix the tuna mixture, as this can lead to a tougher texture. Mix just until combined.3. When forming patties, ensure they are uniform in thickness for even cooking. A light press in the center can help prevent them from puffing up.4. Avoid overcrowding the skillet during frying to maintain consistent oil temperature and ensure a crisp, golden-brown crust. Fry in batches if necessary.5. Consider serving with a simple sriracha-mayo dipping sauce or a wedge of lime for an extra pop of flavor.