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Tuna Melt Patties

Quick and crispy tuna melt patties with gooey cheese, perfect for sandwiches, lunches, or picnics.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 patties
Course: Dinner, Lunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (5 oz each) tuna, drained
  • ½ cup breadcrumbs (plain or panko) Use panko for more crunch.
  • ¼ cup mayonnaise Use full-fat for richness.
  • 1 egg (large)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded cheddar cheese Or Swiss for milder flavor.
  • 2 tablespoons green onions, chopped
  • 1 tablespoon butter For cooking.

Method
 

Preparation
  1. Open and drain both cans of tuna thoroughly, then flake the tuna into a large mixing bowl.
  2. Add breadcrumbs, mayonnaise, egg, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until evenly combined until the mixture holds together when pressed.
  3. Fold in shredded cheese and chopped green onions. Stir gently to distribute.
  4. Form the mixture into 4–5 evenly sized patties (about ¾ inch thick). Wet your hands slightly to prevent sticking.
  5. Melt butter in a nonstick or cast-iron skillet over medium heat until foaming.
Cooking
  1. Add the patties in a single layer, leaving space between them. Cook 3–4 minutes per side until deeply golden and crispy.
  2. For an optional cheesy finish, place a slice or extra shredded cheese on each patty and transfer to the oven under the broiler for 30–60 seconds until melted and bubbly—watch closely to avoid burning.
Serving
  1. Serve immediately on toasted bread, English muffins, or plated with sides.

Notes

For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers. These patties store well in the fridge for up to 3 days and can be frozen for up to 2 months.