Save Crispy on the outside and melty on the inside these Tuna Melt Patties are my go-to for fast comfort food that feels special but uses what is already in my pantry. Whether you are rushing through a weekday lunch or need a satisfying dinner with minimal cleanup this recipe brings classic tuna melt flavor in a super snackable form.
I first whipped these up when my kids wanted tuna melts but we were out of bread. Now the patties themselves have become their favorite—I love how easy they are to adapt with different cheeses or mix ins.
Ingredients
- Canned tuna: Packed in water or oil works and it is convenient and affordable
- Breadcrumbs: Help the patties hold together so use panko for extra crunch
- Mayonnaise: Keeps the mixture moist and tangy plus it helps everything bind
- Egg: Is essential for structure so free range has the best flavor
- Dijon mustard: Adds a sharp kick and brightness
- Garlic powder: Offers mellow depth even if you have no fresh garlic
- Onion powder: Adds a subtle sweetness and round flavor
- Salt and black pepper: Are for balancing all the flavors
- Shredded cheddar cheese: Makes for a gooey melt use sharp cheddar for boldness or swap in Swiss
- Green onions: Bring a touch of freshness and color I love using extra green tops
- Butter: Makes the patties crisp up perfectly with a golden crust try cultured butter for extra flavor
When grabbing tuna always check that it is firm and not mushy and smell for clean ocean notes not fishiness. With cheese use a block and shred it yourself if you can for the best melt.
Instructions
- Prepare the Tuna Mix
- In a large bowl combine drained tuna flakes with breadcrumbs mayonnaise egg Dijon mustard garlic powder onion powder salt and black pepper. Mix everything thoroughly with a fork so it is hydrated but not soupy. Take a full minute to break up any big tuna bits and make sure there are no dry patches.
- Incorporate Cheese and Freshness
- Add in your shredded cheese of choice along with finely chopped green onions. Gently fold these in with a silicone spatula so you do not mash the cheese too much. The mixture should feel moist but sturdy enough to shape.
- Shape the Patties
- With slightly wet hands divide the tuna mixture into four or five equal balls. Flatten each one into a thick disc about three quarters of an inch thick compressing firmly along the edges so they hold together but are not dense.
- Pan Fry for Crisp Perfection
- Set a large nonstick skillet or well seasoned cast iron on medium heat and add the butter. When it foams and smells nutty carefully place the patties in without crowding. Let them cook undisturbed for three to four minutes so a deep golden crust forms. Flip with a thin spatula and cook another three to four minutes on the second side pressing gently.
- Serve Melty and Hot
- For ultimate cheese pull top patties with extra cheese if desired and slide the skillet under a broiler for one minute until bubbling. Serve immediately on toasted bread or plates with a green salad. Eat while hot for that true melt experience.
Pin it One of my favorite parts of this recipe is the cheese. Sometimes I use a mix—sharp cheddar for flavor and a touch of mozzarella for extra stretch. Growing up my grandma made tuna patties as a Friday dinner when she wanted something easy but special and it always felt like a treat.
Storage Tips
Store any leftover tuna melt patties in an airtight container in the refrigerator for up to three days. Reheat in a nonstick skillet over medium heat to revive the crispy crust. For longer storage freeze patties on a tray then transfer to a freezer bag—they will keep well for about two months and can be reheated directly from frozen.
Ingredient Substitutions
Use whatever cheese you love—Swiss gives a nutty bite mozzarella makes it extra melty and Pepper Jack brings subtle heat. If you run out of mayonnaise try Greek yogurt for a lighter twist. Gluten free breadcrumbs work just as well if that is your preference.
Serving Suggestions
Serve these patties on a bed of arugula or mixed greens for a satisfying salad meal. They are also great stacked in a sandwich with lettuce and tomato or tucked into an English muffin for a breakfast style treat.
Cultural and Historical Context
The idea of a tuna pattie has shown up in kitchens around the world as a wallet friendly satisfying meal for generations. The melt version borrows from American diner classics blending convenience ingredients with familiar comfort food flavors.
Pin it Enjoy these Tuna Melt Patties hot and crispy for ultimate comfort food vibes. Every bite is deliciously satisfying and so simple to make.
Frequently Asked Questions
- → How do I keep patties from falling apart?
Ensure the mixture is moist but not too wet. If it feels loose, add more breadcrumbs or a touch of mayonnaise for the right consistency.
- → Can I use a different cheese?
Absolutely! Try Swiss, mozzarella, or Pepper Jack to create different flavors and gooey textures in your patties.
- → What’s the best way to serve these patties?
They’re delicious on toasted bread, English muffins, or as a protein-packed topping for a fresh salad. Serve warm for best results.
- → Can I make these patties ahead of time?
Yes, shape the patties and refrigerate up to a day in advance. Cook when ready to serve for optimal crispiness and flavor.
- → How can I make the patties extra crispy?
Opt for panko breadcrumbs and ensure your skillet is well-heated before adding the patties, cooking until golden brown on both sides.
- → Are there gluten-free options?
Substitute the breadcrumbs with gluten-free crumbs or crushed gluten-free crackers for a similar texture and crunch.