Tuna Melt Patties Cheddar

Name: Tuna Melt Patties Cheddar
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 2 cans (5 oz each) tuna, drained; ½ cup breadcrumbs; ¼ cup mayonnaise; 1 egg; 1 teaspoon Dijon mustard; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup shredded cheddar cheese (or Swiss); 2 tablespoons green onions, chopped; 1 tablespoon butter (for cooking)

Recipe by Jordan Avery · Updated September 2025

Seafood & Fish

Few things bring instant comfort like a crispy, cheesy tuna melt patty that's ready in under 20 minutes. Home cooks love this recipe for its pantry-friendly ingredients and the way it transforms humble tuna into a satisfying, melt-in-your-mouth bite. It's ideal for weeknight dinners, lazy Sundays, or even a quick lunch when you crave something hearty without the fuss. The golden, buttery crust gives way to a warm, gooey center that's pure comfort food at its finest.

What Makes This Recipe Special

Golden, buttery crust from cooking in butter on medium heat-no oil splatter or dry edges
Customizable cheddar depth: use sharp cheddar for a bold punch or mild for a kid-friendly melt
Versatile texture: stays moist inside thanks to mayo and egg, while breadcrumbs ensure a sturdy patty that holds together
Built-in flavor boost from Dijon mustard and green onions-elevates canned tuna to gourmet status without extra ingredients

⏱ 18 mins

American

Servings 4

Ingredients

2 cans(5 oz each) tuna, drained

½ cupbreadcrumbs

¼ cupmayonnaise

1 egg

1 teaspoonDijon mustard

½ teaspoongarlic powder

½ teaspoononion powder

½ teaspoonsalt

¼ teaspoonblack pepper

½ cupshredded cheddar cheese (or Swiss)

2 tablespoonsgreen onions, chopped

1 tablespoonbutter (for cooking)

Nutrition

210 caloriesCalories

Per serving · Values are estimates

Instructions

In a large bowl, combine drained tuna, breadcrumbs, mayonnaise, egg, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well.

Stir in shredded cheese and green onions. Form the mixture into 4-5 patties.

Heat butter in a skillet over medium heat. Cook each patty for 3-4 minutes per side, until golden brown and crispy.

Serve on toasted bread, English muffins, or alongside a fresh salad. For an extra cheesy finish, top with cheese and place under the broiler for a minute.

Essential Tips

Don't skip draining the tuna

Even a small amount of liquid in the bowl will make the mixture too wet and cause patties to fall apart. Press the tuna firmly in a sieve or paper towels after draining to remove every drop.

Chill before forming

Let the mixture rest in the fridge for 10 minutes after mixing. This firms up the breadcrumbs and makes shaping easier, plus prevents patties from shrinking excessively during cooking.

Medium heat is key

Cooking over medium heat ensures a steady crisp without burning the outside before the inside is warm. Too hot and the outside will burn while the center stays cold; too low and they'll be greasy.

Press gently when cooking

Once the patties hit the pan, resist the urge to press down with a spatula. This squeezes out the cheese and breadcrumbs, leading to dry, tough patties. Let them develop a crust naturally.

Keep warm in a low oven

If making multiple batches, place cooked patties on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and crisp without reheating to mush.

Smart Swaps & Variations

Spicy Sriracha Cheddar Mix 1 tablespoon sriracha into the mayo before combining with tuna for a kick of heat and a sticky, glaze-like crust.

Mediterranean Olive & Feta Swap cheddar for feta, add ¼ cup chopped Kalamata olives, and mix in 1 teaspoon dried oregano with the spices for a briny, tangy twist.

Smoky Paprika & Gruyère Use Gruyère cheese and add ½ teaspoon smoked paprika to the spice mix for a French-inspired, deeply savory patty.

Gluten-free Replace breadcrumbs with ½ cup gluten-free panko or crushed gluten-free cornflakes for a crunchy, safe alternative.

What to Serve With This

Toasted rye bread or brioche buns for classic sandwiches
Simple arugula salad with lemon vinaigrette to cut through the richness
Sweet potato fries and a cold lager for a hearty meal
Pickled jalapeños and avocado slices on a whole wheat English muffin for a Tex-Mex twist

Storage & Reheating

Storage

Store cooked patties in an airtight container in the fridge for up to 3 days. Let them cool completely first to avoid condensation, which can make them soggy.

Reheating

Reheat in a skillet over low heat for 2-3 minutes per side to restore crispness. Avoid microwaving, as it turns the cheese rubbery and softens the crust instantly.

Expert Chef Tips

Toast your bread before assembling the sandwich while the patties rest-this prevents the bottom slice from getting soggy from the warm patty.
Use a ring mold or cookie cutter to shape patties evenly, ensuring uniform cooking and presentation. Press lightly to compact, then chill again for 5 minutes.
For extra cheesy pull, add a slice of cheese on top during the last 30 seconds of cooking and cover the pan for 10 seconds to melt it without flipping.

Equipment You’ll Need

Large nonstick skillet (10-12 inches)
Mixing bowls (large and medium)
Fine-mesh sieve or paper towels
Spice measuring spoons

Nutritional Benefits

High in protein (about 18g per patty) from tuna and egg, supporting muscle repair and satiety
Contains heart-healthy fats from tuna and olive oil in mayo, with moderate saturated fat from cheddar
Provides B vitamins and selenium from tuna, important for energy metabolism and immune function
Moderate sodium content due to canned tuna and cheese-opt for low-sodium versions if watching intake

Reviews

No written reviews yet — be the first to cook this and share how it turned out!

Leave a Review

Frequently Asked Questions

Can I use fresh tuna instead of canned?

Fresh tuna can work but requires pre-cooking and draining well to prevent excess moisture. Poach or sear the tuna first, then cool and flake it by hand. Avoid using raw tuna as the patties won't cook through properly.

What's the best way to drain canned tuna effectively?

After opening, drain the tuna into a fine-mesh sieve. Press gently with a spoon or paper towel to remove all liquid. For stubborn cans, transfer tuna to a bowl and press between paper towels in batches.

Can I make these ahead and freeze them?

Yes-shape the patties, then freeze on a tray lined with parchment. Once solid, transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1-2 minutes per side.

Why do my patties fall apart when flipping?

This usually means the mixture is too wet. Ensure tuna is fully drained and patted dry. Chilling the mixture helps, as does using fresh breadcrumbs or slightly toasting the breadcrumbs before mixing to absorb moisture.

Can I bake these instead of pan-frying?

Yes, bake at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden and crisp. They won't be as rich as pan-fried but are a lighter option. Brush with melted butter first for extra flavor.

Is there a mayo substitute that's lower in calories?

Greek yogurt or light mayo works well-use the same amount. For a tangy kick, swap half the mayo with mashed avocado or hummus. This reduces calories while keeping the patties moist.

Can I add vegetables to the patties?

Finely diced bell peppers, zucchini, or spinach can be added, but pat them dry first to avoid excess moisture. Start with 2 tablespoons per batch to keep the patties tender.

Why does my patty have a raw egg taste?

Overmixing can break down the egg too much, making it taste raw. Mix just until combined-small lumps are fine. Using room-temperature ingredients helps the egg emulsify better and taste more balanced.

How do I reheat leftover patties without losing crispness?

Reheat in a dry skillet over medium-low heat for 2-3 minutes per side. Add a splash of water to the pan, cover for 30 seconds, then uncover to steam off excess moisture before serving.