Author:
Kevin Curry
Stuffed Tuna Melt Patties
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Are you tired of the same old pattie recipe you’ve been having for a while? Can’t go out to restaurants to buy some delicious burgers? Well, this recipe will get you that scrumptious meal you’ve been craving for. If you’re ready to roll up your sleeves and get your hands dirty, then it’s time to make some delicious quick stuffed tuna melt patties!
For this recipe, you’ll need canned albacore tuna. Albacore tuna is rich in proteins and vitamins, has low-calorie content, and its linoleic and omega-3 content, which helps in reducing our cholesterol and triglycerides. Also, make sure to drain your tuna in a strainer, so it won’t be soggy when you make your patties.
For the patties, put your tuna in a bowl, add in finely chopped parsley, garlic powder, chopped green onion, coriander, an egg and egg white, wheat panko bread crumbs, and lite safflower mayo. If safflower mayo isn’t available for you, you can use regular low-fat mayo or Dijon mustard. Also, throw in your favorite hot sauce. I like using Tapatio or Frank’s Red Hot, but you can use any hot sauce depending on what’s available for you. Then, finish off by seasoning your patty meat with salt and pepper.
Mix all of your ingredients well. You can add in Dijon mustard if your mixture is too dry, or add in more panko if it’s too loose. Then, form a golf ball-sized tuna in your hand, and flatten it out. Add in a chunk of Monterey Jack in the patty and cover it with another golf ball-sized amount of tuna. Repeat and dredge your patties in panko then place them in the fridge for at least one hour to firm up.
Sear your patties in a pan until golden brown then finish them in the oven at 410°F for 10 minutes. Serve on a plate and enjoy your low-carb cheesy tuna melt patties!
Stuffed Tuna Melt Patties
Ingredients
Substitution
Note
Ingredients for 4 patties:
- 16oz canned wild albacore tuna, drained – make sure the tuna is DRAINED
- 1/3 cup fresh, finely chopped parsley
- 1/2 tablespoon garlic powder
- 1 teaspoon coriander
- 1/3 cup green onion
- 1 egg
- 1 egg white
- 1/3 cup fresh, finely chopped parsley
- 1 tablespoon lite safflower mayo
- Substitute: regular reduced-fat mayo, Dijon mustard
- 2/3 cup (wheat) panko crumbs
- pinch of sea salt & pepper
- 1 teaspoon favorite hot sauce (I like Tapatio or Frank’s)
- Filling
- 3oz Monterey Jack (4 equal sized squares – weighed at .75oz each)
- Crust
- 1/2 cup (wheat) panko crumbs
Steps
Step 1
In bowl, mix together all the ingredients for the patties. If the mixture is too dry, add a tablespoon or two of Dijon mustard. Alternatively, if it is too wet/loose, add a tablespoon or two of panko.
Step 2
Form a golf ball size amount of tuna in your hand, then flatten it out. Add a chunk of the cheese to the palm of your hand, then cover it with another golf ball size amount of tuna. Repeat.
Step 3
Place the patties in the fridge for at least 1 hour in order to become more firm before cooking.
Step 4
Set oven to 410F.
Step 5
Spray a (nonstick) skillet with olive oil and set on medium heat. Then, right before adding the patties to the warmed skillet, lightly coat them one last time in the “crust” panko.
Step 6
Sear the patty on one side for about 2 minutes or until golden brown, careful to ensure the patty is not sticking. If it is, then reduce the heat and/or spray the skillet with more olive oil. Then flip them over and place the entire skillet in the oven for 10 minutes.
Step 7
Serve and enjoy immediately with a salad or on a multigrain bun. Note: as the patties cool, they become more solid and are less delicate; however, you don’t get the crazy, stringy, cheesy goodness either…just want to point that out. Lol
Approximate macros for 1 of 4 patties
Stuffed Tuna Melt Patties
Kevin Curry
Ingredients for 4 patties:
- 16oz canned wild albacore tuna, drained – make sure the tuna is DRAINED
- 1/3 cup fresh, finely chopped parsley
- 1/2 tablespoon garlic powder
- 1 teaspoon coriander
- 1/3 cup green onion
- 1 egg
- 1 egg white
- 1/3 cup fresh, finely chopped parsley
- 1 tablespoon lite safflower mayo
- Substitute: regular reduced-fat mayo, Dijon mustard
- 2/3 cup (wheat) panko crumbs
- pinch of sea salt & pepper
- 1 teaspoon favorite hot sauce (I like Tapatio or Frank’s)
- Filling
- 3oz Monterey Jack (4 equal sized squares – weighed at .75oz each)
- Crust
- 1/2 cup (wheat) panko crumbs
-
In bowl, mix together all the ingredients for the patties. If the mixture is too dry, add a tablespoon or two of Dijon mustard. Alternatively, if it is too wet/loose, add a tablespoon or two of panko.
-
Form a golf ball size amount of tuna in your hand, then flatten it out. Add a chunk of the cheese to the palm of your hand, then cover it with another golf ball size amount of tuna. Repeat.
-
Place the patties in the fridge for at least 1 hour in order to become more firm before cooking.
-
Set oven to 410F.
-
Spray a (nonstick) skillet with olive oil and set on medium heat. Then, right before adding the patties to the warmed skillet, lightly coat them one last time in the “crust” panko.
-
Sear the patty on one side for about 2 minutes or until golden brown, careful to ensure the patty is not sticking. If it is, then reduce the heat and/or spray the skillet with more olive oil. Then flip them over and place the entire skillet in the oven for 10 minutes.
-
Serve and enjoy immediately with a salad or on a multigrain bun. Note: as the patties cool, they become more solid and are less delicate; however, you don’t get the crazy, stringy, cheesy goodness either…just want to point that out. Lol
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!