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Feed Your Creativity — Tuna Melt Cakes with Havarti

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4.5 from 2 reviews

  • Author: Janette Fuschi
  • Yield: 4 servings 1x


These crunchy exterior cakes lead to soft potato and tuna with a warm melted cheese center, inspired by the classic tuna melt sandwich.



For the tuna melt cakes

  • 5 to 6 medium russet or gold potatoes
  • 6 ounces sustainable tuna in water, drained
  • Juice and zest of 1 large lemon
  • 1 tablespoon yellow mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh chives, finely chopped
  • 1/2 cup canned or frozen corn
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 11 inch cubes Castello light havarti cheese
  • 1 egg, beaten
  • 1 1/4 cups panko breadcrumbs
  • 1 cup vegetable oil

For the lemon mayonnaise

  • 1 cup mayonnaise
  • Juice of 1/2 lemon


For the tuna melt cakes

  1. Using a fork, pierce the skin of the potatoes all over.
  2. 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.
  3. To a large mixing bowl add the potato and mash until smooth.
  4. Add the tuna and mix well.
  5. Add the lemon zest and lemon juice, mustard, mayonnaise, green onions, corn, salt and pepper.
  6. Take 3/4 cup of mix and form into a ball.
  7. Make a deep well in the center of the cakes and place a cube of cheese.
  8. Re-form the patties so the cheese is well covered into 3 inch diameter by 1 inch high cakes.
  9. Refrigerate for 30 minutes to allow the cakes to set.
  10. Add the egg and panko to shallow bowls.
  11. Dip the patties into the egg, then into the panko.
  12. Add oil to a cast iron skillet and heat over medium heat until it starts to ripple.
  13. Add the patties and cook for 2 minutes each side.

For the lemon mayonnaise

  1. Add the the mayonnaise and lemon to a small mixing bowl and mix well.
  • Category: Main
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