Tuna Melt Fritters: Cheesy American Tuna Patties
Decide whether to use breadcrumbs or keep the mixture simple before you begin these tuna melt fritters. Use a medium non-stick skillet to ensure the patties slide easily without sticking. Drain the tuna completely in a fine-mesh colander for 30 seconds. This prevents the batter from becoming too wet, which ensures the fritters hold their shape and brown evenly in the oil.
These American-style patties combine 340 g (12 oz) of drained tuna with shredded cheddar cheese and Old Bay seasoning. You fry them in olive oil for 3-4 minutes per side until they reach an internal temperature of 74°C (165°F). The result is a savoury, golden snack with a melty centre. Finish them with fresh parsley for a pop of colour and freshness.
Tuna Melt Fritters: Cheesy American Tuna Patties
Recipe cardIngredients
Watch how it's made
Instructions
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Drain the tuna
Place the tuna in a fine-mesh colander. Press gently with the back of a spoon for 30 seconds to remove all liquid. You must dry the tuna completely to prevent the fritters from becoming soggy.
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Combine the base
Transfer the tuna to a mixing bowl. Add the beaten eggs, mayonnaise, Old Bay seasoning, garlic powder, salt, pepper, and chopped onion. Mix until the ingredients are evenly incorporated.
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Fold in cheese
Add the shredded cheddar cheese to the bowl. Fold it in until it is well distributed. This ensures every bite has a consistent melt of cheese.
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Heat the oil
Heat the olive oil in a skillet over medium-high heat for 4-5 minutes. The oil should be hot but not smoking. High heat is necessary to sear the outside quickly.
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Form the patties
Drop spoonfuls of the mixture into the hot oil, spacing them 2 inches apart. Flatten each scoop into a patty about 1/2 inch thick. Spacing prevents the fritters from sticking together.
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Fry the fritters
Cook for 3-4 minutes on the first side until golden brown. Flip carefully with a spatula and cook the second side for 3-4 minutes. Press lightly to maintain the shape until the internal temperature reaches 165°F (74°C).
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Drain and garnish
Move the fritters to a plate lined with paper towels to drain excess oil. Let them rest for 2 minutes to firm up. Sprinkle with chopped parsley for a fresh colour.
Avoid overcrowding the skillet. If the pan is too full, the temperature of the oil drops, which causes the fritters to absorb too much fat and lose their crispness. Cook in batches to ensure each patty browns evenly.
What to serve with it
Serve these fritters with a crisp green salad tossed in lemon vinaigrette for balance. You may also plate them on a wooden board with a drizzle of extra-virgin olive oil and cracked pepper. For a creamy contrast, pair the dish with sliced avocado or a side of lemon aioli.
Storing and reheating
Keep leftovers at room temperature for up to 2 hours. To store for longer, wrap fritters individually in foil or use an airtight freezer-safe container for up to 2 weeks. Reheat them in a skillet over low heat to ensure they are warmed through without burning the exterior.
Nutrition per serving
- Calories
- 150
- Protein
- 14.0 g
- Carbs
- 5.0 g
- Fat
- 9.0 g
- Fiber
- 0.5 g
- Sugar
- 1.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make these fritters lower in fat?
Yes. Replace the 2 tbsp of mayonnaise with plain Greek yogurt. This substitution reduces the overall fat content while maintaining the necessary moisture and binding properties for the tuna mixture.
How do I stop the fritters from falling apart?
Do not overcrowd the skillet. Cook the fritters in batches to maintain a steady oil temperature, which ensures the edges set quickly and the patties remain firm during the flip.
Can I add a crunch to the outside?
Yes. Mix 60 g (1/4 cup) of gluten-free breadcrumbs into the tuna mixture. You can also pat each fritter with almond flour before the second flip for a crispier edge.
How do I know when the tuna is fully cooked?
Check the internal temperature with a thermometer. The fritters are ready when they reach 74°C (165°F) and the exterior is golden brown and firm to the touch.
