Stuffed Tuna Melt Patties
Ingredients
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