Crispy Tuna Melt Patties

These tuna melt patties offer a fun and delicious twist on the classic tuna melt sandwich. Crispy golden-brown on the outside, with a warm, cheesy tuna filling that delivers a perfect balance of textures and flavors. They are quick to make and transform pantry staples into a satisfying meal that works great for lunch, dinner, or a tasty snack.

I first made these patties on a lazy weekend and they quickly turned into a family favorite. My kids especially love the cheesy center and the crunchy exterior – it’s like a little comfort food celebration in every bite.

Ingredients

• Canned tuna in water: drained well for a lean and flavorful base make sure to press out excess liquid to avoid sogginess
• Mayonnaise: for creaminess and helps bind the ingredients together
• Red onion: finely chopped adds sharpness and crunch choose fresh and firm onions
• Celery: finely chopped adds a refreshing crisp texture and subtle earthiness
• Dijon mustard: offers a gentle tang that elevates the flavor profile
• Lemon juice: brightens the mixture balancing richness
• Worcestershire sauce: for depth and umami a little goes a long way
• Black pepper: for mild heat and seasoning
• Salt: to taste enhances all the flavors adjust gradually as needed
• Panko breadcrumbs: help bind the patties and ensure a crispy crust fresh panko yields better texture
• Grated Parmesan cheese: adds a nutty flavor and richness fresh Parmesan is recommended over pre-grated
• Olive oil: for cooking and crisping the patties use good quality extra virgin
• Cheddar cheese slices: melt perfectly on top contributing creamy and sharp notes
• Hamburger buns: split and optionally toasted to hold the patties and toppings
• Optional toppings: like lettuce tomato slices and pickles add freshness and texture contrast

Step-by-Step Instructions

Sauté the Aromatics:

Not applicable here since ingredients are added raw focus on finely chopping the onion and celery for the best texture.

Prepare the Tuna Mixture:

Drain the Tuna:

Drain the canned tuna thoroughly by pressing it gently with a spoon to remove excess water. This step is essential to prevent soggy patties and helps them hold shape.

Combine Wet Ingredients:

In a large bowl, combine mayonnaise, finely chopped red onion and celery, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk these together until fully blended to distribute flavor evenly.

Add Tuna and Spices:

Flake the drained tuna gently into the mixture to maintain some texture. Add black pepper and salt gradually, tasting as you go to get the seasoning just right.

Incorporate Binders:

Fold in the panko breadcrumbs and grated Parmesan cheese gently until evenly combined. Avoid overmixing to keep some texture and a tender bite.

Chill the Mixture:

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling step firms the mixture and helps the flavors meld beautifully, making it easier to form patties.

Forming the Tuna Melt Patties:

Divide the chilled mixture into four equal portions. With clean hands, gently shape each portion into a patty approximately three quarters of an inch thick. Try to keep patties uniform for even cooking. Place the patties on a parchment-lined plate to prevent sticking.

Cooking the Tuna Melt Patties:

Heat one tablespoon of olive oil in a large skillet over medium heat and ensure the pan is hot by flicking water that should sizzle on contact. Place two patties carefully into the skillet without overcrowding. Cook each side for about four to five minutes until golden brown and heated through. Avoid moving them too much to develop a crispy crust.

Add Cheese:

During the last minute of cooking, top each patty with a slice of cheddar cheese. Cover the skillet with a lid to help the cheese melt evenly and quickly.

Remove and Repeat:

Transfer the cooked patties to a plate and add another tablespoon of olive oil to the skillet. Repeat the cooking process with the remaining patties.

Assembling the Tuna Melt Patties:

Optionally, toast the hamburger buns lightly to enhance texture and prevent sogginess. Place a hot tuna melt patty on the bottom half of each bun, add preferred toppings such as lettuce, tomato, and pickles, then cover with the top halves and serve right away.

Bookmark

These patties are a favorite around my family table, especially because the Parmesan and panko work together to create a perfect crispy crust. One time during a holiday gathering, these patties vanished almost instantly which speaks volumes about their appeal.

Storage Tips

Store any leftover patties in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave. Assemble the sandwich fresh to avoid soggy buns.

Ingredient Substitutions

• Swap cheddar cheese with Swiss or pepper jack for different flavor profiles
• Use gluten-free breadcrumbs and buns to make the recipe gluten-free
• Add fresh herbs like dill or parsley into the tuna mixture for brightness
• Replace panko with crushed potato chips for an extra salty crunch

Serving Suggestions

• Serve the patties on toasted brioche buns with coleslaw and pickles for a classic diner-style meal
• Try the patties on a bed of mixed greens with a light vinaigrette for a lighter option
• Cut patties into bite-sized pieces and serve with dipping sauces for appetizers or party snacks

Cultural/Historical Context

The classic tuna melt sandwich dates back to the early 20th century as an upgrade to the simple tuna salad sandwich. Originally popular at American diners and lunch counters, it became a beloved comfort food. These patties bring a modern and playful spin to that nostalgic dish while honoring its rich heritage.

Pro Tips

• Make sure to drain the tuna very well to prevent soggy patties
• Chilling the mixture before forming patties makes cooking much easier and improves texture
• Do not overcrowd the pan as this lowers the temperature and prevents a crispy crust from forming

Common Recipe Questions

→ How do I ensure the patties hold together while cooking?

Make sure to drain the tuna thoroughly and chill the mixture to firm it up before shaping. Adding panko breadcrumbs and Parmesan cheese helps bind the patties without making them dense.

→ Can I use a different type of cheese?

Absolutely! Swiss, provolone, or pepper jack all melt well and offer varied flavor profiles that complement the tuna filling nicely.

→ What cooking method works best for these patties?

Pan-frying in olive oil over medium heat creates a crisp, golden crust while keeping the inside tender and warm. Avoid overcrowding the pan for even cooking.

→ Are there any good additions to the tuna mixture for extra flavor?

Fresh herbs like dill or parsley, a splash of lemon juice, or a pinch of red pepper flakes add brightness and subtle heat to elevate the patties.

→ How should leftover patties be stored and reheated?

Refrigerate leftovers in an airtight container for up to two days. Reheat gently in a skillet or microwave to maintain crispness. Assemble with buns just before serving to avoid sogginess.