Tuna Melt Patties: American Savoury Fish Cakes
Choose water-packed tuna to keep your tuna melt patties light and prevent them from falling apart during cooking. Pat the drained fish dry with a paper towel to remove excess water, as moisture creates steam that softens the crust. Use a non-stick frying pan over medium heat to ensure the exterior browns without burning before the centre reaches 74°C (165°F).
These American-style patties combine shredded cheddar and Old Bay seasoning for a sharp, savoury profile. You shape the mixture into 1 cm (½-inch) thick discs with a slight indentation in the centre to stop them from puffing. The result is a crisp, golden snack that stays firm yet tender, ready to serve on toasted bannock or as a light lunch over a mixed green salad.
Tuna Melt Patties: American Savoury Fish Cakes
Recipe cardIngredients
Watch how it's made
Instructions
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Dry the tuna
Drain the tuna in a fine-mesh sieve. Pat the fish dry with a paper towel to remove excess water. This prevents the patties from becoming soggy or falling apart in the pan.
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Mix the base
Place the tuna in a large bowl. Add the beaten egg, cheddar, breadcrumbs, mustard, Old Bay, lemon juice, salt, pepper, parsley and dill. Mix gently with a spoon until the ingredients are well combined.
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Shape the patties
Divide the mixture into four equal portions. Shape each into a patty about 1 cm (0.5 inch) thick. Leave a slight indentation in the centre so they do not puff up during frying.
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Heat the pan
Heat the butter in a non-stick pan over medium heat. Wait about 2 min until the butter is foamy but not brown. This provides a consistent heat for an even sear.
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Sear the patties
Place the patties in the pan with space between them. Fry for 3–4 min on the first side. Remove them only when they are golden brown and crisp.
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Cook through
Flip the patties carefully with a spatula. Fry the other side for 3–4 min until the centre reaches approximately 74°C (165°F). This ensures the egg is set and the interior is hot.
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Melt the cheese
Slide a thin slice of cheddar onto each patty during the last minute of cooking. Cover the pan for 30 s to melt the cheese. This creates a gooey finish without overcooking the tuna.
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Drain and serve
Transfer the hot patties onto a paper-towel-lined plate to drain any excess fat. Serve immediately with a squeeze of fresh lemon over the top.
Keep the pan at medium heat. If the pan is too hot, the exterior will burn and turn dark brown before the inside is heated through. Watch for the butter to foam rather than smoke to maintain the correct temperature.
What to serve with it
Place these patties over a mixed green salad with a light vinaigrette for a light lunch. You can also pair them with oven-roasted baby potatoes and garlic aioli. For a different approach, warm corn tortillas and top the patties with shredded cabbage and a squeeze of lime to make tacos.
Storing and reheating
Keep cooked patties at room temperature for up to 2 hours under a clean cloth. For longer storage, wrap each patty in plastic film and freeze in a bag for 3 months. To reheat quickly, place a patty on a microwave-safe plate and warm for 30 seconds.
Nutrition per serving
- Calories
- 50
- Protein
- 8.2 g
- Carbs
- 3.1 g
- Fat
- 1.8 g
- Fiber
- 0.4 g
- Sugar
- 0.6 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do I make a tuna patty melt?
Mix drained tuna with egg, cheddar, breadcrumbs, and seasonings. Shape into 1 cm (½-inch) patties and fry in butter over medium heat for 3–4 minutes per side. Add a cheese slice during the final minute of cooking and cover the pan to melt it.
What are the 3 ingredients needed to make tuna patties?
You need tuna, a binder like egg or breadcrumbs, and a seasoning. These core components ensure the patty holds its shape while providing the necessary savoury flavour and structure required for frying without falling apart in the pan.
What are the four ingredients in old fashioned tuna patties?
Traditional versions typically use canned tuna, eggs, breadcrumbs, and mayonnaise or mustard. The egg and breadcrumbs act as the binding agents, while the condiment adds moisture and acidity to balance the richness of the fish.
What are some common mistakes when making a tuna melt?
Using high heat is a common error because it burns the exterior before the centre reaches 74°C (165°F). Failing to drain the tuna properly also causes the patties to become too wet, which prevents them from developing a crisp, golden-brown crust.
