Stuffed Tuna Melt Patties
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
- 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
Approximate macros for 1 of 4 patties:
Available in the FitMenCook app
Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!