Why You’ll Love This Recipe
Tuna Melt Patties combine everything you love about a classic tuna melt—creamy tuna salad, melted cheese, and savory seasonings—into a golden, crispy patty that’s satisfying, versatile, and incredibly easy to make. They’re perfect for quick lunches, light dinners, or meal prep when you want something comforting without much effort. I once added a touch of smoked paprika to the mixture, and the added depth made the patties taste surprisingly gourmet without altering the simple preparation. These patties are pan-seared until crisp on the outside yet soft and cheesy inside, making them ideal for pairing with salads, roasted vegetables, or even sliding onto a bun for a tuna melt burger. Whether you’re craving familiar flavors or looking to upgrade canned tuna into something special, these Tuna Melt Patties deliver big comfort in a small amount of time.
Tuna Melt Patties: A Crispy, Cheesy Twist on a Classic Comfort Favorite
- Total Time: 20 mins
- Yield: 6–8 patties
Description
Quick and cheesy tuna melt patties pan-fried until golden—perfect for sandwiches, meal prep, or a simple protein-packed lunch.
Ingredients
- 2 cans tuna, drained
- 1/2 cup shredded cheddar or mozzarella cheese
- 1 large egg
- 1/4 cup mayonnaise
- 1/4 cup breadcrumbs or crushed crackers
- 2 green onions, finely sliced
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1–2 tbsp butter or oil for frying
Instructions
- Combine tuna, cheese, egg, mayonnaise, breadcrumbs, green onions, Dijon mustard, garlic powder, onion powder, salt, and pepper in a bowl.
- Mix until the patty mixture comes together. Add extra breadcrumbs if too wet.
- Form into 6–8 patties.
- Heat butter or oil in a skillet over medium heat.
- Cook patties for 3–4 minutes per side until golden and heated through.
- Serve warm alone, on buns, or with dipping sauces.
Notes
- Add a spoonful of relish or chopped pickles for tang.
- Use panko for extra crunch.
- Great served with tartar sauce, chipotle mayo, or on a salad.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Canned tuna
Tuna provides protein, savory flavor, and the core structure for the patties. Draining it well helps the patties hold together.
Egg
The egg binds the mixture, helping the patties maintain shape during cooking.
Breadcrumbs
Breadcrumbs absorb moisture and create a sturdy texture that crisps nicely when pan-seared.
Cheddar cheese
Cheddar adds melty richness and enhances the classic “tuna melt” flavor.
Mayonnaise
Mayonnaise adds creaminess without making the mixture too wet.
Dijon mustard
Mustard provides tang and balances the richness of the tuna and cheese.
Green onions
These add brightness and a mild onion flavor that cuts through the creamy base.
Salt and pepper
Simple seasonings that heighten all the flavors and balance the mixture.
Butter or oil
Used for pan-searing, adding color and crispness to each patty.
Directions
Begin by draining the tuna thoroughly and placing it in a mixing bowl. Add the egg, breadcrumbs, mayonnaise, Dijon mustard, cheddar cheese, and chopped green onions. Season with salt and pepper, then mix until the ingredients are fully combined. If the mixture feels too wet, add a spoonful of extra breadcrumbs; if too dry, add a touch more mayo.
Form the mixture into evenly sized patties, pressing firmly to help them hold together. Heat butter or oil in a large skillet over medium heat. Once hot, gently place the patties in the skillet, cooking for three to four minutes per side until golden, crisp, and warmed through. Avoid flipping too early to prevent breaking.
Remove the patties from the skillet and let them rest briefly before serving. Enjoy warm on their own, with a side salad, or placed on toasted bread for a patty-style tuna melt.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking requires an additional 10–12 minutes. Total estimated time: approximately 20–22 minutes.
Storage/reheating
Store leftover patties in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat to preserve crispness, or microwave in short intervals if needed. Patties can also be frozen for up to two months; thaw in the refrigerator before reheating.
Variations and Customizations
Spicy Tuna Melt Patties
Add diced jalapeño or a dash of hot sauce for heat.
Mediterranean Twist
Stir in chopped olives, parsley, and a squeeze of lemon.
Herb and Garlic Version
Add minced garlic and fresh dill or chives for bright flavor.
Low-Carb Patties
Use almond flour instead of breadcrumbs.
Tuna Melt Burger
Place patties on toasted buns with tomatoes, lettuce, and extra cheese.
Cheese Lover’s Patties
Mix in mozzarella for added gooeyness.
Crispy Panko Coating
Dredge patties lightly in panko before searing for extra crunch.
Tuna Cake Benedict
Top with a poached egg and a drizzle of hollandaise.
Vegetable Boost
Add finely shredded carrot or zucchini (well-squeezed) for extra moisture and nutrients.
Lemon Pepper Patties
Use lemon zest and lemon pepper seasoning for a bright, zesty finish.
FAQs
Can I use tuna packed in oil?
Yes—just drain it very well to avoid excess moisture.
Can I bake the patties instead of pan-frying?
Yes, bake at 400°F for 12–15 minutes, flipping halfway.
Can I use canned salmon instead of tuna?
Absolutely—salmon works beautifully with the same method.
Why are my patties falling apart?
They may need more breadcrumbs or firmer shaping before cooking.
Can I make the mixture ahead of time?
Yes, refrigerate for up to one day before forming and cooking.
Can I add vegetables?
Finely chopped veggies work well as long as they’re not too wet.
Do I have to use cheese?
No, but cheese adds richness and helps bind the patties.
Are these patties freezer-friendly?
Yes—freeze cooked patties and thaw before reheating.
Can I air-fry them?
Yes, air-fry at 380°F for 8–10 minutes, flipping halfway.
Can I serve them cold?
Yes, they taste great cold as part of a lunch box or salad.
Conclusion
Tuna Melt Patties are a quick, comforting, and versatile recipe that turns pantry staples into a satisfying, melty, golden dish. With their crisp exterior, creamy interior, and classic tuna melt flavor, these patties make an easy weeknight meal, fuss-free lunch, or meal-prep favorite. Customize them with your preferred flavors, serve them with fresh sides or on a bun, and enjoy a delicious, reliable recipe that’s ready in minutes.
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