Name: Tuna Melt Patties
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cans (5 oz each) tuna, drained; ½ cup breadcrumbs (Use panko for extra crispness); ¼ cup mayonnaise (Or Greek yogurt as a lighter swap); 1 large 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; or oil if you prefer)

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I grew up on tuna melts, and these compact Tuna Melt Patties are my shortcut to that cozy, cheesy comfort without dragging out a skillet full of sandwiches. Crispy on the outside, tender and savory inside, they come together in about 20 minutes and dress up easily for a quick lunch, weeknight dinner, or a kid-friendly snack. If you like recipes that deliver protein fast, you might also enjoy this 15-minute protein breakfast bowl for mornings when time is short.

Why you’ll love this dish

These patties are a tiny triumph: budget-friendly canned tuna becomes a satisfying, hand-held meal with melty cheese and bright green onion. They’re faster than traditional tuna melt sandwiches because you skip the long assembly and get more crunchy surface area per bite. Perfect for busy weeknights, packed lunches, or when you want to serve something more exciting than plain tuna salad.

“A little crunchy, a little gooey — the whole family loved how these turned ordinary tuna into something that vanishes off the plate.” — Home cook review

Besides being delicious, they’re adaptable: swap breadcrumbs or cheese to fit diets, make them ahead and freeze, or keep them mild for kids.

The cooking process explained

Before you start: mixing, shaping, frying, and finishing. First you combine drained tuna with binder and seasonings so it holds together. Next, fold in cheese and green onion, then form 4–5 evenly sized patties. Chill briefly if the mix is soft. Heat a skillet over medium and brown patties 3–4 minutes per side until crisp. Serve on toast, English muffins, or with a big green salad — optionally broil with extra cheese for a true melt finish.

What you’ll need

2 cans (5 oz each) tuna, drained
½ cup breadcrumbs (use panko for extra crispness)
¼ cup mayonnaise (or Greek yogurt as a lighter swap)
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; or oil if you prefer)

Notes: For low-carb, replace breadcrumbs with ¼ cup almond flour and 2 Tbsp crushed pork rinds. If you want a brighter tang, add a teaspoon of lemon zest.

How to prepare it

Combine the tuna mixture: In a large bowl, flake and drain the tuna well. Add breadcrumbs, mayonnaise, egg, Dijon, garlic powder, onion powder, salt, and pepper. Stir until evenly combined.
Add cheese and shape: Fold in shredded cheese and green onions. Divide the mix and form 4–5 patties, pressing gently so they hold. If the mixture feels loose, chill 10–15 minutes.
Cook in a skillet: Heat 1 tablespoon butter (or ½ butter + ½ oil for a higher smoke point) over medium heat. Cook patties 3–4 minutes per side until golden brown and crispy. Avoid flipping too often — one flip preserves the crust.
Optional finish: For extra melt, top each patty with a slice of cheese and place under the broiler for 30–60 seconds until bubbly.
Serve: Slide patties onto toasted bread, English muffins, or plate them beside a fresh salad.

Keep steps short and steady: medium heat forms a crust without burning, and chilling helps patties keep their shape.

Best ways to enjoy it

Classic tuna melt: place each patty on toasted sourdough, add a slice of tomato and more cheddar, then broil briefly.
English muffin melt: split and toast English muffins; add patty, a smear of Dijon, and baby greens.
Low-carb plate: serve patties over mixed greens with avocado and a lemon vinaigrette.
Party bites: make smaller patties, spear with toothpicks, and serve with tartar sauce or a smoky aioli for dipping.
Pair with crunchy slaw, sweet potato fries, or a simple cucumber salad to balance the richness.

Storage and reheating tips

Refrigerator: Store cooked patties in an airtight container for up to 3 days. Keep mayonnaise-based dishes chilled below 40°F.
Freezing: Arrange uncooked patties on a baking sheet and flash-freeze 1–2 hours, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before cooking. Cooked patties freeze well too—flash-freeze, then bag. Reheat from frozen in a 375°F oven for 12–15 minutes or until hot.
Reheating: For best texture, reheat in a 350°F oven or toaster oven until warmed through; skillet reheating over low-medium heat with a touch of butter restores crispness. Avoid microwaving if you want to preserve crisp edges; use it only for quick reheats (cover and check frequently).

Food safety: because the recipe contains egg and mayo, cool leftovers quickly and refrigerate within two hours of cooking.

Pro chef tips

Don’t overwork the mix — fold gently so the patties stay tender. Over-mixing squeezes out moisture and makes them dense.
Chill briefly before cooking; colder patties hold together better and form a better crust.
Use half butter, half neutral oil (like canola) if you need a higher smoke point without losing flavor.
Press a shallow indent in each patty before cooking to promote even thickness and prevent doming.
If you want a prettier crust, dust patties lightly with extra panko right before they hit the skillet.

Also, if you enjoy ingredient minimalism, see this piece on 5 easy ingredients for a natural monjaro recipe for ideas about simplifying pantry-driven dishes.

Creative twists

Spicy jalapeño cheddar: add 1 tablespoon diced jalapeño and swap cheddar for pepper jack.
Mediterranean style: use canned tuna in olive oil, add chopped parsley, capers, lemon zest, and a sprinkle of feta instead of cheddar.
Keto version: replace breadcrumbs with almond flour or crushed pork rinds and use Swiss or provolone. (For a specific low-carb approach, check a keto adaptation online.)
Tuna-and-bean patties: swap half the tuna for mashed white beans for extra fiber and a softer texture.
Baked option: place patties on a parchment-lined sheet and bake at 400°F for 12–15 minutes, flipping once, for an oil-free method.

Common questions

Q: How long does this take from start to finish?
A: Plan 15–25 minutes total. Prep and mix take about 8–10 minutes, shaping another 5, and cooking 6–8 minutes.

Q: Can I use fresh tuna instead of canned?
A: Yes. Cook and flake seared or poached tuna first, let it cool, then proceed with the recipe. Fresh tuna will change the texture and may be firmer—adjust breadcrumbs as needed to bind.

Q: Are these freezer-friendly?
A: Absolutely. Freeze either raw or cooked patties after flash-freezing on a tray, then store in a freezer bag for up to 2 months. Thaw overnight before reheating if frozen cooked; bake from frozen if preferred, adding a few minutes.

Q: How can I make this lower in fat?
A: Substitute half or all of the mayonnaise with plain Greek yogurt and use reduced-fat cheese. Keep in mind yogurt has more tang and a looser texture, so you might need slightly more breadcrumbs.

Q: Can I bake instead of frying?
A: Yes—bake at 400°F for 12–15 minutes, flipping once. They won’t get quite the same skillet crust, so brush lightly with oil to encourage browning.

Conclusion

These Tuna Melt Patties are a fast, flexible way to turn pantry tuna into a meal that feels deliberate and delicious. For another straightforward take on tuna patties with similar pantry-friendly ingredients, see Easy Tuna Patties Recipe. If you’re following a low-carb approach and want a keto-friendly version, this Keto Tuna Melt Patties – LowCarb Abode adaptation has useful swaps and tips.