Cheesy Tuna Melt Cakes

A crunchy exterior that leads to soft potato and tuna with a warm melted cheese center, these havarti tuna melt cakes are inspired by the classic tuna melt sandwich.

Course Appetizers

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 847

Author Janette

Ingredients

For the cakes:

5 medium russet or gold potatoes
6 ounces (170 grams) tuna in water, drained
Juice and zest of 1 large lemon
1 tablespoon yellow mustard
2 tablespoons mayonnaise
2 tablespoons fresh chives finely chopped
½ cup (90 grams) canned or frozen corn
1 teaspoon salt
¼ teaspoon freshly ground black pepper
6 cubes of good melting cheese

For the breading:

1 egg beaten
1 ¼ cups (150 grams) panko breadcrumbs
1 cup (236 ml) vegetable oil
1 cup (230 grams) mayonnaise
Juice of ½ lemon

Instructions

Using a fork, pierce the skin of the the potatoes all over.
Microwave each potato for 2 minutes, turn and microwave for 2 minutes until the skins start to wrinkle and the potatoes are soft. Set aside and allow to cool.
To a large mixing bowl add the potato and mash until smooth. Add the tuna and mix well. Add the lemon zest and lemon juice, mustard, mayonnaise, green onions, corn, salt and pepper.
Form the mixture into 6 even-size cakes (like crab cakes). Use your finger to make a deep well in the center of the cakes and place a cube of cheese.
Re-form the cakes so the cheese is well covered. Refrigerate for 30 minutes to allow the cakes to set.
Add the egg and panko to shallow bowls. Dip the patties into the egg, then into the panko to coat evenly.
Add oil to a cast iron skillet or heavy frying pan and heat over medium heat until it starts to ripple. Add the patties and cook for 2 minutes each side.

Make the sauce:

Add the the mayonnaise and lemon to a small mixing bowl and mix well. Drizzle over the finished cakes.

Nutrition