Best Tuna Melt Patties: Quick, Easy & Irresistibly Cheesy Recipe

Introduction

Oh, Tuna Melts! Just saying the name brings back memories of cozy lunches and the comforting aroma of melted cheese. But what if I told you that you could capture all that deliciousness in a perfectly formed patty, ready in minutes? That’s right! These Tuna Melt Patties are a game-changer, a speedy shortcut to that classic flavor you love. Whether you’re looking for a lightning-fast weeknight dinner, a fun appetizer, or even something special to share, get ready to fall in love with these golden, cheesy delights.

Why You’ll Love This Recipe

• Fast: From pantry to plate in under 30 minutes!
• Easy: Seriously, you can whip these up with minimal fuss.
• Giftable: Imagine a batch of these warm and wonderful at a potluck!
• Crowd-pleasing: Even the pickiest eaters will be asking for seconds.

Ingredients

Let’s gather our goodies! You probably have most of these in your pantry already. That’s the magic of this recipe!

• 2 cans (5 oz each) tuna, drained: The star of our show! I like to use chunk light tuna packed in water, but albacore works beautifully too. Just be sure to drain it really well.
• 1/2 teaspoon garlic powder: For a little savory punch.
• 2 tablespoons chopped green onions: Adds a lovely freshness and a pop of color. Scallions are your friend here!
• 1/2 teaspoon onion powder: Doubles down on that delicious oniony goodness.
• 1 large egg: Our binder, keeping everything together like a cozy hug.
• 1 teaspoon Dijon mustard: Don’t skip this! It adds a sophisticated tang that really elevates the tuna flavor.
• 1/4 cup mayonnaise: For creaminess and richness.
• 1/4 teaspoon black pepper: To taste, of course!
• 1/2 teaspoon salt: Adjust this based on how salty your tuna is.
• 1/2 cup breadcrumbs: Panko breadcrumbs give a fantastic crispy texture, but regular dried breadcrumbs work perfectly fine too.
• 1 tablespoon butter: For getting that gorgeous golden-brown sear.
• 1/2 cup shredded cheddar cheese: Because no tuna melt is complete without melty, gooey cheese!

How to Make It

Alright, chef, let’s get cooking! This is where the magic happens, and it’s so simple.

1. Prep the Tuna: Grab a medium bowl and flake your drained tuna into it. You want it nicely broken up, but not mushy.
2. Add the Flavor Makers: Now, toss in the garlic powder, chopped green onions, onion powder, the egg, Dijon mustard, mayonnaise, black pepper, salt, and breadcrumbs.
3. Mix it Up: Gently mix everything together until it’s just well combined. We don’t want to overmix, just make sure all those yummy ingredients are buddies.
4. Cheese, Please! Stir in the shredded cheddar cheese. Oh yes, this is where it gets truly exciting!
5. Form the Patties: With slightly damp hands (this helps prevent sticking!), divide the mixture into four equal portions and gently form them into patties. Aim for about 1/2 inch thickness.
6. Melt the Butter: Place a skillet over medium heat and let the tablespoon of butter melt and get nice and shimmery.
7. Cook to Perfection: Carefully place the formed patties into the hot skillet. Let them cook for about 4-5 minutes per side. You’re looking for that beautiful golden-brown color and for them to be heated all the way through. They should be firm to the touch.

Substitutions & Additions

The beauty of these Tuna Melt Patties is how adaptable they are! Feel free to play around and make them your own.

• Cheese Swap: Not a cheddar fan? Gruyere, Monterey Jack, or even a Colby Jack would be delicious here!
• Herb Power: Fresh parsley or dill would be a wonderful addition along with the green onions.
• Veggie Boost: Finely diced celery or bell pepper can add a lovely crunch and extra flavor. Just make sure they’re super small so they cook through.
• Spice It Up: A pinch of red pepper flakes can add a little kick if you like it warm.
• Breadcrumb Alternative: If you’re going gluten-free, almond flour or even crushed pork rinds can work as a binder and coating.

Tips for Success

A few little tricks to ensure your Tuna Melt Patties are absolutely perfect every time!

• Drain that Tuna Well: This is key to preventing soggy patties. Squeeze out as much liquid as you can!
• Don’t Over-mix: You just want to combine everything. Overmixing can make the patties tough.
• Handle Gently: These patties are delicate before they’re cooked. Form them with a light touch and place them in the skillet carefully.
• Medium Heat is Your Friend: Cooking them over medium heat allows them to cook through without burning on the outside. Patience is a virtue here!
• Prep Ahead: You can form the patties a few hours in advance and keep them covered in the refrigerator. Just cook them when you’re ready to eat!

How to Store It

Leftovers (if there are any!) are a treasure. These patties store beautifully.

Once cooled, store any leftover Tuna Melt Patties in an airtight container in the refrigerator for up to 3 days. To reheat, I love to pop them in a toaster oven or a dry skillet over medium-low heat until warmed through. You can also enjoy them cold, straight from the fridge – they’re surprisingly good that way too!

FAQs

Can I bake these instead of frying them?

Absolutely! To bake, place the formed patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and heated through.

What can I serve these with?

They’re fantastic on their own, but you can also serve them on small buns for a slider, over a bed of fresh greens, or with your favorite dipping sauce like tartar sauce or ketchup!

Can I freeze these?

Yes, you can! Prepare the patties and freeze them on a baking sheet until firm. Then, transfer them to a freezer-safe bag or container. Cook from frozen, adding a few extra minutes to the cooking time.

Print