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Two crisp tuna melt patties with melted cheddar on toasted English muffin halves and tomato slices on a white plate

Pan-Fried Tuna Melt Patties with Cheddar and Muffins

Eight pan-fried tuna patties, two per serving, with 43 g protein per serving from tuna, eggs, cheddar and English muffins.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 334
Ingredients Method Notes

Ingredients
  

Patties
  • 4 cans canned tuna in water, 5 oz / 142 g cans drained hard, about 400 g drained
  • 2 large eggs
  • 80 g sharp cheddar (about 3/4 cup); shredded, for the mix
  • 40 g panko breadcrumbs (3/4 cup)
  • 3 tbsp mayonnaise
  • 1 stalk celery (40 g); finely diced
  • 1/4 red onion small; finely diced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil (canola or avocado) (30 ml); divided
To serve
  • 80 g sharp cheddar (about 3/4 cup); shredded, for topping
  • 4 English muffins split and toasted
  • 2 medium tomatoes (about 300 g); cut into 8 slices, 1 cm thick

Method
 

  1. Tip the tuna into a fine-mesh sieve and press with the back of a spoon for about 1 minute, until it stops dripping. Flake it into a large bowl and add the eggs, 80 g shredded cheddar, panko, mayonnaise, celery, onion, mustard, lemon juice, parsley, garlic powder and pepper. Mix with a fork until a handful holds together when squeezed.
  2. Divide the mix into 8 portions of about 95 g (1/3 cup) each. Shape each into a patty about 9 cm / 3.5 inches wide and 2 cm / 3/4 inch thick and set them on a parchment-lined sheet pan 33 x 46 cm / 13 x 18 inch. Chill for 15 minutes and heat the oven to 95 C / 200 F while you wait.
  3. Heat 1 tbsp oil in a 30 cm / 12-inch skillet over medium heat for 2 minutes, until it shimmers. Add 4 patties and cook for 3 minutes, until the underside is deep golden. Flip once with a wide spatula and cook 3 minutes more.
  4. Top each patty with a heaping tablespoon (10 g) of the remaining cheddar. Cover the skillet for 1 minute, until the cheese melts. Check one patty with a thermometer for 165 F / 74 C in the center, then move the batch to a second sheet pan in the warm oven.
  5. Add the remaining 1 tbsp oil and cook the other 4 patties the same way. While this batch cooks, toast the muffin halves for 2 to 3 minutes, until golden, and slice the tomatoes.
  6. Assemble each serving open-faced: a toasted muffin half, a tomato slice, then a patty. Serve 2 per person right away while the cheese is soft.

Notes

  • Press the tuna dry in a sieve before mixing, or the patties will not hold.
  • No added salt. Canned tuna and cheddar already bring about 1,050 mg sodium per serving.
  • The 43 g protein figure assumes each 5 oz can drains to about 100 g.
  • Chill the shaped patties 15 minutes before frying so they keep their shape.
  • Keep the first batch warm on a sheet pan in a 95 C / 200 F oven.