When you’re craving something warm, cheesy, and packed with flavor, these tasty tuna melt patties hit the spot perfectly. You’ll love how easy they come together with pantry staples and how satisfying they are, whether for lunch, dinner, or a hearty snack.
These tuna melt patties have a crispy exterior and a gooey, cheesy inside that makes every bite delightful. Plus, they’re a fun twist on the classic tuna melt sandwich that you can enjoy anytime.
Why You'll Love This Recipe
- Quick to prepare and cook—ready in under 30 minutes.
- Uses simple, everyday ingredients you probably have on hand.
- Perfectly crispy outside with a melty cheesy center.
- Great for meals, snacks, or packed lunches.
- Customizable with your favorite herbs and cheese varieties.
Ingredients
Gather these ingredients to make your tasty tuna melt patties come to life. Everything is measured for about 4 servings.
- 2 (5 oz) cans tuna in water, drained well
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs, plus extra for coating
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil (for frying)
- Fresh parsley for garnish (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 4
- Calories: Approximately 320 per serving
How to Make Tasty Tuna Melt Patties
- In a large bowl, combine the drained tuna, shredded cheddar, mayonnaise, chopped red onion, celery, beaten egg, panko breadcrumbs, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix until everything is evenly incorporated.
- Shape the mixture into 8 equal-sized patties, about 3 inches in diameter. Lightly coat each patty with extra panko breadcrumbs for an extra crispy crust.
- Heat olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the skillet without overcrowding.
- Cook the patties for about 5-6 minutes on each side, or until they turn golden brown and crispy. Flip gently to keep the patties intact and cook evenly.
- Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve warm, garnished with fresh parsley if desired. These patties go great with a side salad, on a bun, or alongside your favorite dipping sauce.
Tips for the Best Results
- Make sure to drain the tuna thoroughly to avoid soggy patties.
- Use panko breadcrumbs for a crunchier texture compared to regular breadcrumbs.
- If the mixture feels too wet, add a little more panko gradually until it holds together well.
- Cook patties on medium heat so they brown nicely without burning.
- For extra flavor, try adding a splash of hot sauce or chopped pickles to the mix.
Storage and Reheating
You can store leftover tuna melt patties in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the patties individually on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
To reheat, bake frozen patties at 375°F for 10-12 minutes or until heated through and crispy. For refrigerated patties, warm in a skillet over medium heat for 3-4 minutes per side.
Frequently Asked Questions
Can I use canned salmon instead of tuna?
Yes, canned salmon works wonderfully as a substitute and will give the patties a slightly different but delicious flavor. Just make sure to drain it well before mixing.
What cheese works best for tuna melt patties?
Sharp cheddar is classic and melts nicely, but you can also use Monterey Jack, mozzarella, or pepper jack for a bit of spice and gooey texture.
Are these patties gluten-free?
They are not gluten-free as written because of the panko breadcrumbs. You can substitute with gluten-free breadcrumbs to make them safe for gluten-sensitive diets.
Can I bake the patties instead of frying?
Absolutely! Bake the patties on a parchment-lined baking sheet at 400°F for about 15-18 minutes, flipping halfway through, until golden and cooked through.