You know those nights when you stare into the pantry, willing inspiration to strike? That’s exactly how my Tuna Melt Patties were born – a desperate, hungry moment turned into our new favorite weeknight hero. These aren’t your grandma’s tuna cakes (no offense to grandmas). Imagine crispy golden patties giving way to a molten cheese center that makes you do that little “oh wow” head tilt. They’re faster than ordering pizza, and that satisfying crunch? Pure magic. I’ve made these at least twice a month since discovering the trick of stuffing them with cheese cubes – my kids now call them “surprise burgers” and fight over the last one.
Why You’ll Love These Tuna Melt Patties
Let me count the ways these little crispy-cheesy miracles will steal your heart:
- Weeknight superhero: From pantry to plate in under 30 minutes—even faster than my teenager can say “what’s for dinner?”
- That golden crunch: The perfect pan-fried crust gives way to a molten cheese center that’ll make you close your eyes and sigh.
- Kid-approved magic: My picky eater actually asks for seconds (and tries to sneak extra cheese cubes when I’m not looking).
- Pantry power: Canned tuna transforms into something fancy enough for unexpected guests (just don’t tell them how easy it was).
- Endless variations: Swap cheeses, add hot sauce, or go low-carb—these patties play well with others.
Ingredients for Tuna Melt Patties
Here’s everything you’ll need to create these crispy, cheesy wonders. I’ve learned through trial and error (mostly error) that precision matters here – especially with draining that tuna!
- 2 (5 oz) cans tuna in water – drained very well (I press mine between paper towels)
- 1 large egg – our binding agent that keeps everything together
- 1/4 cup mayonnaise – the secret to moist patties
- 1 tbsp Dijon mustard – adds that little tangy kick
- 1/3 cup finely diced onion – no big chunks, we want even distribution
- 2 tbsp chopped fresh parsley – or chives if you’re feeling fancy
- 1/2 tsp each garlic powder, onion powder, paprika – our flavor trifecta
- Salt & pepper – because seasoning is everything
- 1/2 cup breadcrumbs – or almond flour if you’re going low-carb
- 4 oz mozzarella or cheddar – cut into 8 small cubes (about 1/2″ each)
- 2 tbsp olive oil – for that perfect golden crust
How to Make Tuna Melt Patties
Okay, let’s get our hands dirty! I’ve burned (literally) through enough batches to know these steps by heart. Follow along and you’ll be biting into crispy-cheesy perfection in no time.
Mixing the Ingredients
First rule: drain that tuna like your life depends on it. I press mine between paper towels until no moisture comes out – soggy patties are the enemy here! Dump everything except the cheese and oil into a big bowl. Now here’s the trick: mix just until combined. Overworking the mixture makes tough patties, and nobody wants tuna hockey pucks. The texture should hold together when pressed, but still look a bit shaggy. If it’s too wet, add breadcrumbs a tablespoon at a time. Too dry? A tiny splash of milk or extra mayo saves the day.
Shaping and Stuffing the Patties
This is where the magic happens! Divide your mixture into 8 equal portions – I use an ice cream scoop for consistency. Flatten a portion in your palm, place a cheese cube dead center, then gently fold the edges up and around like you’re wrapping a present. Roll between your palms to seal completely – any cracks mean cheese lava erupting in the pan (delicious but messy). Pro tip: refrigerate shaped patties for 10 minutes if your kitchen is warm; they’ll hold their shape better during cooking.
Pan-Frying for Crispy Texture
Heat your oil over medium heat – not screaming hot or the outside burns before the cheese melts. Test with a breadcrumb; it should sizzle gently. Carefully add patties without crowding the pan (I do two batches). Now the hardest part: don’t touch them for a full 3 minutes! Peeking too early breaks the golden crust forming. When edges look crispy, flip gently. Second side cooks faster – about 2 minutes. You’ll know they’re done when they’re evenly golden and feel firm when pressed. Transfer to a paper towel-lined plate to drain excess oil (those 2 minutes feel like eternity when you smell that cheesy goodness).
Tips for Perfect Tuna Melt Patties
After making these more times than I can count (and yes, burning a few batches), here are my hard-earned secrets:
- Drain like a pro: Press tuna between paper towels until no moisture comes out – soggy patties are the worst!
- Breadcrumb balance: The mixture should hold together when pressed but not feel pasty. Add more crumbs if it sticks to your hands.
- Cheese safety: Seal those cubes completely or you’ll have a cheesy oil explosion (tasty but messy).
- Rest before eating: Let patties sit 2 minutes after frying – that molten cheese needs time to cool from lava temperature.
- Medium heat magic: Too hot and they burn; too low and they steam instead of crisp.
Ingredient Substitutions & Variations
One of my favorite things about these patties is how forgiving they are – I’ve tweaked them a dozen ways when the pantry was looking sparse. Here are my go-to swaps and upgrades:
- Flour power: Almond flour works beautifully for low-carb versions (just add an extra egg yolk for binding).
- Cheese swap: Pepper jack gives a spicy kick, while Swiss makes them fancy enough for brunch.
- Herb variations: Swap parsley for dill or cilantro depending on your mood (or what’s wilting in the fridge).
- Protein play: Salmon or chicken salad leftovers work in a pinch – just adjust seasoning.
- Flavor boost: A dash of Worcestershire sauce or lemon zest wakes everything up beautifully.
Serving Suggestions for Tuna Melt Patties
These crispy little wonders deserve the perfect supporting cast! My family’s favorite way is with lemon wedges for squeezing – that bright acidity cuts through the richness perfectly. For weeknights, we keep it simple with:
- Tangy dipping sauces: Sriracha mayo or tartar sauce take these to the next level
- Fresh greens: A quick arugula salad with lemon vinaigrette balances the meal
- Crunchy sides: Sweet potato fries or cucumber slices add great texture contrast
- Brunch twist: Top with a poached egg and hollandaise for weekend indulgence
Honestly? They’re pretty amazing straight from the pan too – no judgment if you eat one while standing at the stove!
Storing and Reheating Tuna Melt Patties
Here’s the good news – these patties taste almost as good reheated as they do fresh! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. When hunger strikes, reheat them in a dry skillet over medium-low until crispy again (about 2 minutes per side). For a crowd, pop them on a baking sheet at 350°F for 8-10 minutes – just watch that cheese doesn’t make a break for it!
Tuna Melt Patties Nutrition
Here’s the nutritional scoop per serving (2 patties) – but remember, these numbers can vary based on your specific ingredients. The cheese and mayo obviously make these indulgent, but that protein-packed tuna keeps things balanced!
- 340 calories – perfect for a satisfying meal
- 28g protein – that tuna really pulls its weight
- 20g fat (6g saturated) – thank you, melty cheese goodness
- 10g carbs – mostly from those breadcrumbs
*Nutrition calculated using standard brands – your results may vary slightly based on specific products used.
FAQs About Tuna Melt Patties
After making these dozens of times (and fielding texts from friends who tried them), here are the questions I get asked most:
Can I use oil-packed tuna instead of water-packed?
Absolutely! Just drain it extra well – I actually prefer oil-packed for richer flavor. Pat it dry with paper towels until no oil comes off when pressed.
Can I bake these instead of frying?
You can, but you’ll lose that amazing crispy crust. If you must bake, place patties on a greased rack over a baking sheet at 400°F for about 15 minutes. Spritz lightly with oil first for better browning.
Are these freezer-friendly?
Yes! Freeze cooked patties in a single layer first, then transfer to bags. Reheat straight from frozen in a 350°F oven for 12-15 minutes. The cheese stays melty if you don’t overheat them.
Help! My cheese leaked out while cooking!
Happened to me too at first! Make sure your patties are completely sealed with no cracks. Chilling them for 10 minutes before cooking helps. And don’t overcrowd the pan – flipping carefully prevents breakage.
What’s the best cheese that melts well?
Mozzarella and cheddar are my go-tos, but any good melting cheese works. Avoid pre-shredded cheeses – they contain anti-caking agents that make them melt weirdly. Cut your own cubes for best results!
Crispy Tuna Melt Patties with Molten Cheese in 30 Minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Crispy tuna patties with a melty cheese center, perfect for a quick and satisfying meal.
Ingredients
- 2 (5 oz) cans tuna in water, drained very well
- 1 large egg
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/3 cup finely diced onion
- 2 tbsp chopped fresh parsley (or chives)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs (or almond flour for low carb)
- 4 oz mozzarella or cheddar cheese, cut into 8 small cubes
- 2 tbsp olive oil (for pan-frying)
Instructions
- Mix tuna, egg, mayo, Dijon, onion, parsley, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Stir in breadcrumbs until the mixture holds together. Add more if needed.
- Divide into 8 portions. Flatten, place a cheese cube in the center, and form into a patty.
- Heat olive oil in a skillet over medium heat.
- Cook patties 3–4 minutes per side until golden-brown.
- Rest 2 minutes before serving.
Notes
- Use well-drained tuna to prevent soggy patties.
- Adjust breadcrumbs for desired texture.
- Lower heat if patties brown too quickly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 340
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Tuna Melt Patties, Tuna patties recipe, Canned tuna dinner, Crispy tuna cakes, Stuffed tuna patties