Delicious Best Ever Tuna Burgers. A fast and easy canned tuna recipe, nobody will even miss the meat. These Tuna Patties are a new Dinner Recipe your whole family will love.
Easy Best Ever Tuna Burgers
Easy Best Ever Tuna BurgersI started making these Tuna Patties when the kids were little and I still make them. They are quick and easy to put together, perfect for Lunch or Dinner. They are great when you are looking for something meatless to eat.
There are only 5 ingredients in these Tuna Burgers –
- Tuna – I like to use Tuna Canned in water, although oil is fine too.
- Cracker Crumbs rather than bread crumbs, it’s something my Mom used quite often especially in her Delicious Meatloaf.
- 1 egg – to help bind everything together.
- 1-2 stalks of celery – I love the taste and crunchiness of celery but you can always substitute with green peppers, onions, carrots or even chives.
- Mayonnaise – also used to bind all the ingredients, I chose light mayo but regular is fine also.
How to make Tuna Burgers:
In a medium bowl add the tuna and flake it with a fork, then add the cracker crumbs, egg, chopped celery and mayo, mix together then form into 4-5 patties. Drizzle a little olive oil in frying pan and cook for about 3-4 minutes on each side until the patties have browned. Serve with an easy Dill Mayonnaise Sauce.
Can Tuna Patties be Baked instead of Fried?
Yes they can be baked, line a cookie sheet with parchment paper, place the patties on the prepared baking sheet. Bake in a pre-heated 375F / 190 C oven and bake until the burgers are golden brown about 10 minutes on each side.
How to make Dill Mayonaisse Sauce:
In a small bowl combine mayo, lemon juice and dill. Whisk the ingredients together. Perfect with fish burgers. Refrigerate an leftover sauce.
Can you freeze Tuna Patties?
You can freeze the Tuna Patties uncooked or cooked. To freeze uncooked be sure to freeze them in an airtight freezer safe container on layers of parchment paper. No need to thaw, just cook them frozen. Although they may need some extra cooking time.
If you decide to freeze them cooked, then make sure to cool completely before storing in an airtight container again on layers of parchment paper. Let thaw over night in the fridge and warm in the oven.
What to serve with Tuna Burgers:
They are absolutely delicious between two slices of pumpernickel bread or any of your favourite bread. Or if you decide to go really light, a tossed salad on the side would be the perfect combination.
Or sometimes I will add some Sauteed Greens or some baked Italian Rosemary Potatoes would be a good choice.
More Delicious Tuna Recipes:
Easy Creamy Tuna Noodle Casserole
Tuna Mozzarella Stuffed Cherry Tomatoes
Grilled Zucchini Double Cheese Tuna Bake
So if you are looking for something on the lighter side I hope you give these Tuna Patties a try and let me know what you think. Buon Appetito!
Tuna Burgers
Ingredients
TUNA BURGERS
- 2 cans tuna (in water)drain well (250 grams before draining)
- 1 1/2 cups cracker crumbs (I use saltine crackers using a blender to mash them) (105 grams)
- 1 egg slightly beaten
- 1-2 stalks celery finely chopped
- 1/2 cup light or regular mayonnaise (more if needed) (125 grams)
DILL MAYO SAUCE
- 1/2 cup light or regular mayo (125 grams)
- 1 tablespoon lemon juice
- 1/2-1 teaspoon dried dill (or 1-2tablespoons fresh chopped)
Instructions
TUNA BURGERS
- In a medium bowl add tuna and flake well with a fork, add cracker crumbs, egg, celery and mayonnaise. Mix until combined.
- Form into patties (I made 5 patties), place in a lightly greased frying pan and cook on low-medium heat, approximately 3-4 minutes on each side until golden brown or desired doneness. Serve immediately. Top each with Dill Mayo Sauce if desired. Enjoy!
DILL MAYO SAUCE
- In a small bowl whisk together the mayonnaise, lemon juice and dill.
Nutrition
Updated from March 24, 2015.
Nadine says
An I use tuna in vegetable oil
Nevaeh says
very good but i’d recommend adding salt & pepper
Shelia says
I have an allergy to gluten. What would you suggest in place of the crackers. Not crazy about GF crackers.
Rosemary says
Hi Sheila, how about using gf bread crumbs. That would probably work. Let me know.
Kristi says
I’m trying it with Chex cereal. That’s what I have on hand. I believe I have rice and cornixed together.
ZuluSingleAndFab says
Awesome recipe Rosemary. I normally make tuna “muffins” in the oven but will definitely try these out!
Steph says
Tuna burgers where super easy to make and delicious
Rosemary says
Thanks Steph, glad you liked them. Take care.
Janice says
Very tasty and the dill mayo was an excellent addition.
Rosemary says
Thanks Janice, glad you liked it.
Chrystal says
This was so good!!! Def will be making it again. Typically with my tuna I use Greek yogurt instead of mayo jus to make it that much lighter. I wonder if this will work with Greek yogurt too?
Rosemary says
Hi Chrystal, thanks so much, glad you like it and I think greek yogurt would work.
Dave says
For dill pickle lovers a neat flavour try pickle juice instead of lemon.
Rosemary says
Hi Dave, interesting, I will have to try that!
Anne says
I didn’t have celery so I used chopped bell pepper and onion. I added a couple of tablespoons of lemon juice and the rind of a lemon, some black pepper and Old Bay seasoning. Also as I am gluten free, I used gluten-free Panko style crumbs. So delicious!!!!!!! These are my new favorite recipe! and so easy and fast to make! Thanks so much.
Rosemary says
Hi Anne, thanks Anne, glad you like them, and good idea on the chopped bell pepper. Happy New Year.
Tanya says
My husband was nervous. But turned out to be great. Thank you. Delicious!!
Rosemary says
Hi Tanya, haha thanks so glad you enjoyed it. Have a great week.
Dirgni says
Thank you for this supe recepie ! I’ll gonna make it today
Rosemary says
Hi Dirgni, thank you, I hope you liked them.
Barbara Karr says
No Italians in our kitchens. Irish and Polish. This should tell you how old I am.Since we are Catholic I remember eating these patties on many a meatless occasions. Which was all Fridays, Holy days, and of course Lent.We made them with canned salmon also.I never grew tired of them and am always amazed at the reaction to them.Glad you are passing on (and updating) the recipe. There were other fish when available, but these remained my favorites.Even though meatless days are no longer mandated they hold fond memories of family and tradition.If ever you. want I will make room for you in my kitchen.Italians always welcome! Barb. (Best wishes)
Rosemary says
Hi Barbara, so glad you enjoyed them, and yes I remember no meat on Fridays too. Have a wonderful week.
Pamela says
Hi there does anyone know if you could freeze these?
Rosemary says
Hi Pamela, yes you can freeze them, but you should cook them first. Hope that helps.