Simple and nutritious veggie tuna patties are a delicious lunch prep for the week. Toss them over a salad or serve them with your favorite dipping sauce for a quick, satisfying meal!
Simple Meal Prep
Tuna patties have become a staple meal prep for busy weeks. They’re so easy to make, and can be seasoned in so many ways. Adding veggies to them is just a bonus, but adds tons of extra flavor! Plus, it’s a great way to clean out the fridge at the end of the week.
These nourishing patties are loaded with protein and are super satisfying. I’ll usually enjoy two of them as a lunch or snack with some za’atar yogurt dip or homemade chipotle mayo.
How to make Veggie Tuna Patties
The patties are made with a few simple ingredients like canned tuna, veggies, eggs, oat flour and spices. They come together in 4 easy steps:
1. Drain your tuna and flake it
You’ll need two cans of tuna for this recipe, about 10-12 oz total. Once you’ve drained the water out, flake it in a bowl to break it apart.
2. Chop your veggies
For this recipe, I added spinach, carrots and scallions. Finely chop your veggies and add them to a bowl.
3. Combine all of the ingredients
Add your flaked tuna into the bowl with the veggies, and mix it together with the eggs, spices and oat flour until evenly incorporated.
4. Cook your patties
Form palm sized patties with the tuna mixture, and grill them on a heated pan with a little olive oil until brown on both sides.
I like to form these into palm sized patties, but you can make them even smaller if you’re serving them as a side dish or appetizer to a large crowd.
I love having quick, nourishing foods ready to eat in the fridge, and these veggie tuna patties are a huge time saver.
You can toss them onto a simple salad, crumble them into a wrap, or eat them as is with your choice of sauce. The za’atar yogurt dip is one of my favorites to pair with these patties.
Storing and reheating your veggie tuna patties
These patties will stay fresh in the fridge for up to 4 days. To rewarm, I suggest heating them over a low flame on a dry pan, or popping them into a 400 F degree oven for about 5 minutes.
They’re simple, flavorful, and a family favorite. Can’t wait to hear what you think!
If you’re looking for more easy make-ahead meals, check out some of these recipes below:
Spinach & White Bean Burgers
Chocolate Chip Oatmeal Bars
Spinach & Feta Salmon Burgers
Vegan Broccoli Fritters with Chipotle Mayo
Veggie Tuna Patties
Ingredients
- 2 cans of tuna in water, 10-12 oz
- 1 cup spinach, finely chopped
- 2 large carrots, peeled and grated
- 2 scallions, chopped
- 2 eggs, whisked
- 1/2 cup oat flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- Olive oil, to pan fry
Serve with
- Za’atar Yogurt Dip
- Chipotle Mayo
Directions
- Drain the tuna and place it into a large bowl. Flake it with a fork to break it apart.
- Add in your grated carrots, chopped spinach, scallions, eggs and spices and mix together well.
- Fold in your oat flour and toss together until evenly incorporated.
- Heat a large pan over medium heat, then drizzle in about 1 tbsp of olive oil.
- Scoop out some tuna mixture to form palm sized patties, squeezing them tightly as you shape them so that they hold up well. Cook about 3 at a time on the pan on medium/low heat for about 5 minutes, flip and cook for additional 3-4 minutes.
- Serve fresh with your favorite dipping sauce! Leftovers can be refrigerated for up to 4 days and reheated over low flame or in the oven.
Just curious …. Can I add almond flour instead of oat flour ?
Almond may be a little too wet in my opinion. If you wanted to keep it gluten-free, you could try GF bread crumbs, or tapioca flour instead
Super annoying. Vegans don’t eat eggs. Please change the title so you’re not drawing an audience that can’t use this
Hey Jennifer, this is a tuna pattie recipe with veggies. It’s not intended for vegans nor is it labeled as vegan. Sorry for any confusion!