You’ve been lied to—lunch doesn’t have to be a sad desk salad or soggy sandwich. This recipe transforms humble canned tuna into crispy, cheesy tuna melt patties that are golden on the outside, tender on the inside, and bursting with flavor. Just like zucchini casserole, it takes a simple pantry staple and elevates it into a crave-worthy meal.

Why This Recipe Works

• Crispy Outside: A golden panko crust delivers crunch in every bite.
• Moist Inside: Mayonnaise and cheese keep the tuna from drying out.
• Cheesy Upgrade: Melted cheddar makes these patties irresistible.
• Versatility: Serve as burgers, salad toppers, or enjoy with dipping sauce.

Ingredients

• 2 (5-ounce) cans solid white tuna in water, drained well
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs, plus extra for coating
• 1/3 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 2 tbsp finely diced red onion
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and black pepper to taste
• 2–3 tbsp olive oil or avocado oil (for frying)

Step-by-Step Instructions

1. Mix the Base: In a bowl, combine tuna, egg, panko, cheese, mayo, onion, mustard, lemon juice, garlic powder, paprika, salt, and pepper. Mix gently.
2. Shape Patties: Form into 4 patties about 3/4-inch thick. If too wet, chill in fridge 15–20 minutes.
3. Bread Them: Lightly coat patties in extra panko for a crispy finish.
4. Pan-Fry: Heat oil in a skillet. Cook patties 3–4 minutes per side until golden. Reduce heat, cover, and cook 1–2 more minutes to melt cheese inside.
5. Serve: Drain briefly on paper towels, then serve hot.

Storage & Meal Prep

Cool patties completely before storing. Refrigerate up to 3 days in an airtight container. Re-crisp in an air fryer at 375°F for 5–7 minutes, or reheat in a skillet. Freeze cooked patties up to 2 months—reheat directly from frozen. Just like creamy potato white bean soup, these patties are even better for meal prep the next day.

Benefits of This Recipe

• Protein-packed: Keeps you full and energized.
• Budget-friendly: Canned tuna is one of the cheapest proteins available.
• Quick & Easy: Ready in under 30 minutes.
• Versatile: Works as burgers, salad toppers, or even with eggs for breakfast.

Common Mistakes to Avoid

• Using tuna packed in oil without draining well—leads to soggy patties.
• Skipping the chilling step if mixture is too wet—patience pays off.
• Pressing patties with a spatula while cooking—drains out moisture.

Recipe Variations

• Cheese Swap: Try pepper jack, mozzarella, or gouda.
• Add-Ins: Diced jalapeños, pickles, corn, or fresh herbs.
• Gluten-Free: Use almond flour or crushed pork rinds instead of panko.
• Lighter Option: Air-fry at 400°F for 10–12 minutes, flipping halfway.

FAQ

Can I bake instead of frying?

Yes—bake at 400°F for 15–20 minutes, flipping halfway. Frying gives the crispiest crust, but baking works in a pinch.

Why are my patties falling apart?

The mix is too wet. Add more panko or chill longer before cooking.

Best ways to serve?

On a bun with lettuce and tomato, over a salad, with tartar sauce, or even topped with a fried egg. Similar to mini bagel sandwich stackers, these patties are endlessly adaptable.

Can I substitute chicken for tuna?

Yes—use shredded cooked chicken for equally delicious patties.

Crispy Cheesy Tuna Melt Patties

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• Author: Emily
• Total Time: 20 minutes
• Yield: 4 patties 1x

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Description

Forget soggy sandwiches—these Crispy Cheesy Tuna Melt Patties are golden, crunchy, and loaded with melty cheese and savory flavor. They’re the ultimate lunch upgrade using humble pantry staples.

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Ingredients

Scale 1x2x3x

• 2 (5-ounce) cans solid white tuna in water, drained well
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs, plus extra for coating
• 1/3 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 2 tbsp finely diced red onion
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and black pepper to taste
• 2–3 tbsp olive oil or avocado oil (for frying)

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Instructions

1. In a bowl, mix tuna, egg, panko, cheese, mayo, onion, mustard, lemon juice, garlic powder, paprika, salt, and pepper until combined.
2. Form mixture into 4 patties about 3/4-inch thick. If too wet, chill in the fridge for 15–20 minutes.
3. Lightly coat patties in extra panko for extra crunch.
4. Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden. Reduce heat, cover, and cook 1–2 more minutes to melt cheese inside.
5. Drain briefly on paper towels and serve hot.

Notes

Cool completely before storing. Keep in fridge up to 3 days or freeze up to 2 months. Reheat in an air fryer at 375°F for 5–7 minutes or crisp in a skillet. Serve on buns, salads, or even with eggs for a protein-packed breakfast.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 1 patty
• Calories: 250
• Sugar: 1g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 17g
• Cholesterol: 60mg

Keywords: tuna melt, patties, cheesy, lunch, high-protein, easy

Final Thoughts

These Tuna Melt Patties are proof that pantry staples can become gourmet meals with just a few tweaks. Crispy, cheesy, affordable, and packed with protein, they beat a soggy sandwich any day. Much like pumpkin chili, they take comfort food to the next level.

Stop settling for boring lunches. Make a batch, meal prep, and win your midday meal every time.