Baked Tuna & Spinach Patties: Healthy & Easy Recipe

Easy baked tuna patties made with spinach, crispy chip crumbs, and pantry staples—perfect for meal prep or a healthy weeknight dinner!

There’s something deeply satisfying about a recipe that hits every mark: quick, healthy, budget-friendly, and packed with flavor. These Baked Tuna & Spinach Patties—aka tuna cakes—are a go-to for anyone looking to make a delicious, protein-packed meal using pantry staples like canned tuna and eggs. Whether you’re juggling a busy day, meal prepping for the week, or simply craving something crispy and savory, this recipe delivers with minimal fuss and maximum flavor.

Made with albacore tuna, chopped spinach, a secret ingredient (blended Good Crisp potato crisps for the perfect crunch), and a touch of mayo for creaminess, these easy tuna patties bake to golden brown perfection in just minutes. Serve them as tuna burgers on a bun, on top of a salad, or with a dollop of garlic aioli or tartar sauce. Let’s break down exactly why you’ll love this healthy meal that’s as versatile as it is satisfying.

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Why You’ll Love This Recipe

• Healthy Meets Hearty: These baked tuna cakes are loaded with lean protein, fiber, and healthy fats. The addition of spinach and celery adds freshness and crunch, while using the oven (instead of frying) keeps it light.
• Quick & Easy: With a total prep time of under 15 minutes and only 10–15 minutes in the oven, these are perfect for weeknight dinners or meal prep days.
• Minimal Cleanup: A large bowl, a baking sheet, and a food processor (or a plastic bag and rolling pin to crush the chips)—that’s all you need.
• Kid-Friendly and Customizable: From picky eaters to grown-ups craving flavor, you can easily adapt these tuna patties by swapping in plain Greek yogurt for mayo, or adding a splash of lemon juice or hot sauce to the mix.

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A Breakdown of the Ingredients

Here’s what you’ll need to make this great recipe:

• 3 cans of tuna (preferably albacore tuna for best flavor), drained
• 1 cup chopped spinach – fresh or frozen, just squeeze out excess moisture
• 2 celery sticks, finely chopped – adds crunch and freshness
• 2 eggs – helps bind the tuna mixture together
• 1.5 cups Good Crisp potato crisps, crushed into fine cracker crumbs or bread crumbs – the secret ingredient for that crave-worthy texture
• 1/2 cup mayo – or sub with plain Greek yogurt for a lighter option
• Salt, pepper, dill, to taste – classic seasoning trio
• Optional: Fresh parsley, black pepper, or a dash of Dijon mustard for a flavor boost

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How to Make the Recipe

Follow these detailed instructions for fail-proof, crispy tuna patties every time:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and spray lightly with cooking spray for a nonstick finish.
2. In a food processor, pulse Good Crisp chips into fine crumbs, similar to bread crumbs.
3. Finely chop celery and spinach, patting spinach dry with a paper towel if using frozen.
4. In a large bowl, combine drained cans of tuna, chopped veggies, eggs, mayo, chip crumbs, and seasonings (salt, black pepper, dill, and any remaining ingredients like lemon juice or mustard).
5. Use clean hands or a scoop to form 2–3 inch tuna cakes from the tuna cake mixture.
6. Arrange on the prepared baking sheet and bake for 10 minutes.

7. Flip each tuna patty carefully and bake another 5–7 minutes, or until golden brown and cooked to an internal temp of 165°F.

8. Let cool slightly. Serve warm with tartar sauce, garlic aioli, or on top of a salad.

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How to Store the Recipe

If you’re prepping ahead or have leftovers, here’s how to store these tuna burgers properly:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Place cooled patties between sheets of parchment paper and freeze in a zip-top bag. To reheat, bake at 350°F for 10 minutes or until heated through.
• Reheating Tip: Avoid microwaving for best texture—reheat in a skillet over medium heat or pop in a toaster oven.

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Tips for Making the Recipe

• Dry Is Key: Make sure your spinach isn’t too wet. Squeeze out excess moisture to keep patties from falling apart.
• Flavor Boost: Add Dijon mustard, a splash of lemon juice, or fresh parsley to elevate the flavor.
• No Chips? Use panko bread crumbs or crushed saltines as a substitute for cracker crumbs.
• Serving Ideas: These make excellent tuna burgers in a whole wheat bun or over greens with hot sauce for extra kick.
• Batch Cook: Double the recipe and freeze for future easy lunch or meal prep solutions.

These easy tuna patties are a great way to use up pantry ingredients while still feeling like you made something special. They’re adaptable, freezer-friendly, and full of much flavor—the kind of meal that works for weeknight dinners, meal prep, or even a protein-packed snack. Whether you call them tuna cakes, tuna burgers, or tuna patties, they’re bound to become a staple in your kitchen.

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