If you’re craving a comforting meal that’s easy to whip up with pantry staples, these Tuna Melt Patties are just what you need. Think of them as the lovechild of a tuna melt sandwich and a crispy fish cake—golden on the outside, cheesy and savory inside.
This recipe is super versatile, family-friendly, and perfect for busy nights when you need something quick, delicious, and satisfying. Serve them with salad, fries, or on a bun like a burger. They’re also freezer-friendly, making them a smart choice for meal prep.
Ingredients
- 2 (5 oz) cans of tuna in water, drained
- 1 large egg
- ½ cup shredded cheddar cheese
- ⅓ cup breadcrumbs (plain or seasoned)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup finely chopped green onions
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter, for frying
Preparation
Step 1: Mix the Ingredients
- In a medium bowl, combine the drained tuna, egg, shredded cheese, breadcrumbs, mayonnaise, mustard, green onions, lemon juice, garlic powder, onion powder, salt, and pepper.
Step 2: Shape the Patties
- Mix everything together until well combined. Use your hands or a scoop to form 5–6 round patties about ½ inch thick.
Step 3: Heat the Pan
- In a large skillet, heat the olive oil (or butter) over medium heat.
Step 4: Cook the Patties
- Place the patties in the skillet and cook for 3–4 minutes on each side, or until golden brown and heated through. Flip gently using a spatula.
Step 5: Serve
- Remove patties from the pan and let them rest for a minute or two. Serve warm on their own or with your favorite sides.
Variation
- Spicy Kick: Add red pepper flakes, hot sauce, or diced jalapeños to the mix
- Tuna Melt Burger: Serve on a toasted bun with lettuce, tomato, and extra cheese
- Herby Flavor: Add chopped parsley or dill to the patties for freshness
- Swap the Protein: Use canned salmon instead of tuna
- Add Veggies: Mix in finely grated carrots or zucchini for added nutrition
Cooking Note
Be sure to fully drain the tuna to avoid soggy patties. If the mix feels too wet, add an extra tablespoon of breadcrumbs. Don’t overcrowd the pan—cook in batches if needed for even browning.
Serving Suggestions
- Pair with a simple side salad or slaw
- Serve with fries, roasted potatoes, or sweet potato wedges
- Top with a dollop of sour cream, tartar sauce, or sriracha mayo
- Use in sandwiches or wraps for lunchbox-friendly meals
- Serve with pickles and kettle chips for a diner-style plate
Tips
- Use chunk light tuna or albacore—both work well
- Shape patties and chill for 20 minutes before frying for better texture
- Make a double batch and freeze raw patties for later
- Reheat in a skillet or air fryer to maintain crispiness
- Swap cheddar for mozzarella or Swiss for different meltiness
Time Overview
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Nutritional Info (Per Serving – Makes 6 patties)
- Calories: ~220
- Protein: ~18g
- Carbohydrates: ~6g
- Fat: ~13g
- Fiber: ~1g
- Sodium: ~450mg
Values may vary depending on exact brands used.
FAQs
Can I make these in the air fryer?
- Yes! Spray patties with oil and cook at 375°F for 8–10 minutes, flipping halfway through.
Can I freeze tuna patties?
- Yes. Freeze them raw or cooked, separated with parchment paper. Reheat in a skillet or oven for best results.
Can I use canned salmon instead?
- Absolutely! Swap the tuna for canned salmon and follow the same instructions.
Are these gluten-free?
- Use gluten-free breadcrumbs to make them gluten-free.
Can I bake these instead of frying?
- Yes. Bake at 400°F on a lined sheet for 12–15 minutes, flipping once halfway.
Conclusion
Tuna Melt Patties are the perfect mix of convenience, comfort, and crave-worthy flavor. They’re crispy on the outside, cheesy and tender inside, and ready in just 20 minutes. Whether you’re feeding kids, meal prepping, or just making lunch out of pantry staples, these patties hit the spot every time.
Serve them with your favorite sides, pop them in a sandwich, or snack on them straight from the pan—they’re that good.