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Drained canned tuna, breadcrumbs and an egg form these pan-cooked patties with cheddar mixed inside. Drain well and keep the patties at a consistent thickness so they hold together. Check the egg-bound center is cooked, not just the browned exterior.
The recipe starts with two five-ounce cans, then drains them. Do not replace that with ten ounces of already drained tuna without adjusting the rest of the formula. Press out excess liquid so the mixture can hold a patty shape.
Ingredient amounts and preparation
- Set out: 2 cans (5 oz each) tuna, drained
- Set out: ½ cup breadcrumbs
- Set out: ¼ cup mayonnaise
- Set out: 1 egg
- Set out: 1 teaspoon Dijon mustard; ½ teaspoon garlic powder
- Set out: ½ teaspoon onion powder
- Set out: ½ teaspoon salt
- Set out: ¼ teaspoon black pepper
- Set out: ½ cup shredded cheddar cheese (or Swiss)
- Set out: 2 tablespoons green onions, chopped; 1 tablespoon butter (for cooking)
Cooking sequence and doneness
- Stage 1
- Drain the two cans of tuna thoroughly and flake into a bowl. Mix with breadcrumbs, mayonnaise, egg, Dijon, garlic powder, onion powder, salt and pepper.
- Stage 2
- Fold in cheddar and green onions. Shape four to five evenly thick patties, chilling briefly if needed for handling.
- Stage 3
- Melt butter in a skillet over medium heat. Add patties without crowding and cook about three to four minutes on the first side.
- Stage 4
- Turn carefully and continue until browned and the egg-bound centers reach 160°F. Reduce heat if the outside colors before the middle is cooked. Rest briefly before lifting to plates and serve with your chosen accompaniment.
Breadcrumbs, mayonnaise and egg combine with the tuna. Mix evenly, then form four to five portions with similar thickness. If soft, chill briefly before cooking rather than adding large amounts of unmeasured crumbs. Fold the measured half cup into the mixture with green onions. Extra cheese on top is an optional serving choice. Keep it separate from the amount needed to complete the base recipe.
How hot should the skillet be?
Use moderate heat so the butter does not burn before the centers cook. Let one side form a crust before turning with a broad spatula. If the surface darkens too fast, reduce heat and continue until the egg-bound center reaches 160°F.
Are bread or muffins included?
They are serving suggestions, not part of the patty ingredients. The cooked patties can also be served alongside a salad. If topping with extra cheese under a broiler, use broiler-safe cookware and watch closely. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Soy-Garlic Tuna Cakes with a Crisp Crumb Coating or Crispy Baked Garlic Parmesan Shrimp Bites. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. FDA seafood guidance recommends 145°F for most seafood and describes cooked shrimp as firm, pearly and opaque. Keep raw seafood and its utensils separate from ready-to-eat toppings. FoodSafety.gov temperature chart lists 160°F for egg dishes, relevant to the raw egg binding these already cooked canned-tuna patties.
Common Questions About This Recipe
- Is the tuna weight before draining?
The recipe starts with two five-ounce cans, then drains them. Do not replace that with ten ounces of already drained tuna without adjusting the rest of the formula.
- What binds the patties?
Breadcrumbs, mayonnaise and egg combine with the tuna. Mix evenly, then form four to five portions with similar thickness.
- Where does the cheese go?
Fold the measured half cup into the mixture with green onions. Extra cheese on top is an optional serving choice.
- How hot should the skillet be?
Use moderate heat so the butter does not burn before the centers cook. Let one side form a crust before turning with a broad spatula.
- Are bread or muffins included?
They are serving suggestions, not part of the patty ingredients. The cooked patties can also be served alongside a salad.