Stir the mixture with a fork until everything is evenly combined and the tuna is coated with egg and Parmesan. The mixture should be moist but thick enough to scoop and shape; if it feels too loose, let it sit for 2–3 minutes so the cheese can absorb some moisture.
Using your hands or a spoon, divide the mixture into 6 equal portions and gently form each into a small, round patty about 2 1/2 inches wide and 1/2 inch thick. Press the edges together so they’re compact; this helps them stay intact while frying.
Heat a large nonstick skillet over medium heat and add just enough oil to lightly coat the bottom (about 2 tablespoons neutral oil or a mix of oil and butter if you like richer flavor). Let the oil heat until it shimmers.
Carefully place the tuna patties in the hot skillet, leaving a little space between them. Cook without moving them for 3–4 minutes, until the bottoms are deep golden brown and crisp around the edges.
Gently flip each patty with a thin spatula and cook the second side for another 3–4 minutes, or until golden brown and cooked through. Adjust the heat if they’re browning too quickly.
Transfer the patties to a paper towel–lined plate to drain any excess oil. Serve hot, with extra black pepper and a squeeze of lemon if you have it.
Variations & Tips
To stretch this recipe even further, you can make the patties slightly smaller and turn them into bite-sized tuna cakes for snacking or topping salads. If you want a little more flavor without adding more ingredients, bump up the black pepper and finish with a generous squeeze of lemon juice or a sprinkle of extra Parmesan right after frying. For a bit of heat, add a pinch of red pepper flakes or a few dashes of hot sauce into the mixture (this technically adds an ingredient, but it won’t change the basic formula).
If you’re not strictly counting carbs, you can swap part of the Parmesan for 2–3 tablespoons of breadcrumbs or crushed pork rinds for a different texture. These patties reheat well in a skillet or air fryer the next day, which makes them handy for meal prep lunches. For food safety, always use tuna from cans that are not bulging, leaking, or damaged, and check the expiration date. Drain the tuna into the sink, not into a drinking glass or near ready-to-eat foods, and wash your hands after handling the raw egg mixture. Cook the patties until the centers are hot and the eggs are fully set, and refrigerate leftovers within 2 hours in a covered container, using them within 3 days.
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