A delicious appetizer, serve simply with a light and fresh lemon, mayonnaise sauce. I am a huge fan of good salmon cakes. But instead of making salmon cakes, I wanted to do something a little different. These cheesy tuna melt cakes were inspired by my husbands favorite sandwich, the tuna melt. But instead of the cheese being on the outside, the cheese is stuffed into the cakes for a melty cheesy center. What cheese is best? How to make the Cheesy Tuna Melt Cakes Now, here comes the best part, the cheese filling. Form the cakes into a flat round, add a cube of cheese and push it into the center. Re-form the patties so the cheese is well covered into 3 inch diameter by 1 inch high cakes. Refrigerate for 30 minutes to set their shape. The cakes are coated egg and panko breadcrumbs, which is the best choice because we want them as crispy as possible. They are then shallow fried to a perfect golden brown. You might say these are similar to tuna croquettes, just gussied up with potato, corn and melted cheese. The cakes are garnished with a very easy lemon mayonnaise; made simply with fresh lemon juice and mayonnaise mixed together that is a fresh tasting ‘sauce’ which complements the cakes perfectly.
