Tuna Melt Patties

This recipe takes the familiar comfort of a tuna melt and turns it into hearty patties that feel both nostalgic and exciting. Canned tuna mixes with breadcrumbs, cheese, onions, and seasonings to form patties that crisp up beautifully when pan-fried. Once golden, each patty gets topped with melty cheese for that classic tuna melt flavor but in a handheld, meal-ready form. They’re savory, satisfying, and just the right mix of crunchy outside and tender inside.

What I really enjoy about these patties is how they hit that balance between simple and comforting. They give you the feel of an old-fashioned tuna sandwich, but the crispy edges and gooey cheese make them feel special enough for dinner. They’re quick to throw together on busy nights, and you don’t need fancy ingredients. Anytime I make them, they remind me of the kind of meal that brings everyone to the table without fuss.

Why You’ll Love This Recipe

These tuna melt patties give the best parts of a tuna melt in a fun new way.

Cheesy comfort: Melted cheese turns the patties into a warm, gooey bite.

Crispy edges: The pan-fried coating gives a crunch that contrasts with the soft filling.

Easy prep: Uses pantry staples and comes together quickly.

Kid-friendly: A familiar taste that appeals to little ones and grown-ups alike.

Customizable: Change up the seasonings, herbs, or cheese to fit your taste.

Budget-friendly: Canned tuna keeps it affordable without sacrificing flavor.

Versatile meal: Great for lunch, dinner, or even tucked into sandwiches.

One touch I like to add is sprinkling a little extra cheese directly into the mixture before forming the patties. It gives little pockets of melted cheese inside each bite, which makes them extra indulgent. Sometimes I’ll swap in pepper jack for a spicier kick or even mix two cheeses together. That small adjustment changes the whole vibe and keeps the recipe fun every time I make it.

Save

Ingredients

For Tuna Melt Patties:

• 2 cans tuna, drained
  
• 1 cup breadcrumbs (panko or regular)
  
• 1 cup shredded cheddar or mozzarella cheese
  
• ¼ cup mayonnaise
  
• 1 egg, lightly beaten
  
• ½ small onion, finely chopped
  
• 1 tablespoon Dijon mustard
  
• 1 tablespoon lemon juice
  
• 2 tablespoons fresh parsley, chopped
  
• Salt and black pepper, to taste
  
• 2 tablespoons oil or butter for frying
  

Optional Add-ins:

• ½ teaspoon paprika or chili flakes for spice
  
• ½ cup diced bell peppers for color and crunch
  
• 2 tablespoons grated Parmesan for a richer flavor
  
• Extra cheese slices for topping
  

Save

Step-by-Step Instructions

1. Prepare the Mixture

In a large bowl, combine drained tuna, breadcrumbs, shredded cheese, onion, mayonnaise, egg, Dijon mustard, lemon juice, and parsley. Mix until everything is well combined. I like to use a fork to break up the tuna chunks and make sure all the ingredients blend evenly. The mixture should be moist but firm enough to hold its shape.

2. Form the Patties

Scoop out portions of the mixture and shape them into patties, about the size of your palm. If the mixture feels too soft, add a few extra breadcrumbs. I usually place them on a plate lined with parchment so they don’t stick while I work through the batch.

3. Heat the Pan

Add oil or butter to a skillet and place over medium heat. Let it warm until it shimmers, which helps the patties crisp up nicely without sticking.

4. Cook the Patties

Place the patties in the pan and cook for about 3 to 4 minutes on each side until golden brown. Don’t crowd the pan; I like to cook in batches so each patty gets enough space to crisp.

5. Melt the Cheese

During the last minute of cooking, place a slice of cheese on top of each patty. Cover the skillet with a lid to trap steam and help the cheese melt fully. This step is what transforms them into true tuna melt patties.

6. Serve Warm

Transfer the patties to a platter and let them rest for a minute. I like to serve them immediately while the cheese is still gooey, with a squeeze of lemon or a sprinkle of parsley on top for a bright finish.

Tips & Variations

• Healthier swap: Use Greek yogurt instead of mayo to lighten the mixture.
  
• Add veggies: Mix in shredded zucchini or carrots for extra nutrition.
  
• Spice it up: Stir in a little cayenne or hot sauce for heat.
  
• Different cheese: Try Swiss, provolone, or pepper jack for new flavors.
  
• Bake instead: Place patties on a lined sheet pan and bake at 375°F for about 15 minutes, flipping halfway through.
  
• Freezer-friendly: Form patties ahead and freeze; cook straight from frozen when needed.
  

A trick I’ve used often is coating the patties lightly with extra breadcrumbs before pan-frying. It gives an even crispier crust, almost like a breaded cutlet. Another favorite tweak is adding a small handful of chopped pickles into the mixture, which brings a tangy crunch that works perfectly with the creamy tuna and cheese.

Serving Suggestions

These tuna melt patties work in so many ways. Serve them with a crisp green salad and roasted potatoes for a balanced dinner. Tuck them into a sandwich bun with lettuce and tomato for a classic tuna melt burger. Pair them with coleslaw or even a simple bowl of soup for a cozy meal.

When I make them for gatherings, I sometimes serve them as sliders on small rolls. It turns them into finger food that’s easy to grab and still packed with flavor. For a lighter take, I like to lay them over a bed of greens with a drizzle of lemon dressing, which makes them feel fresh but still filling.

Frequently Asked Questions

Can I use fresh tuna instead of canned?

Yes, you can cook and flake fresh tuna, though canned makes it quicker and easier.

Can these patties be baked instead of fried?

Absolutely. Bake them at 375°F for about 15 minutes, flipping once, until golden.

Do I have to use mayo in the mixture?

No, Greek yogurt or sour cream both work as substitutes. They add creaminess with a tangy twist.

What type of cheese works best?

Cheddar is classic, but mozzarella, Swiss, or pepper jack all melt beautifully and add unique flavors.

How do I keep the patties from falling apart?

Make sure the mixture isn’t too wet. If it feels loose, add more breadcrumbs or chill the mixture before shaping.

Can I freeze them?

Yes. Form patties, freeze on a tray until solid, then transfer to a freezer bag. Cook straight from frozen, adding a couple of extra minutes.

How long will leftovers last?

They keep well in the fridge for up to 3 days. Reheat in a skillet or oven for the best texture.

Final Thoughts

Tuna melt patties bring together everything people love about a tuna melt but in a form that’s easier to serve and more versatile. The crisp golden crust, the cheesy center, and the satisfying mix of flavors make them a recipe worth keeping in regular rotation. They’re comforting yet simple enough for any night of the week.

What makes me enjoy this recipe the most is how adaptable it is. You can go classic with cheddar, spice it up with jalapeños, or even bake them for a lighter version. Every time I make them, they come out slightly different, which keeps the dish exciting. No matter the variation, they always manage to taste like the kind of meal that feels both familiar and special.