Tuna fish burgers recipe
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- Oily fish
- Tinned tuna
A lovely and healthy alternative to beef burgers, tuna fish burgers are lower in fat but not in flavour! Simply pan fry the piquant mixture of tuna, egg white, garlic, breadcrumbs and teriyaki and hot pepper sauces and serve on a plate with steamed rice and veg, or on wholemeal buns with fresh lettuce, tomato and condiments.
105 people made this
- 170g tinned tuna in water, drained
- 60ml teriyaki sauce
- 50g breadcrumbs
- 1 egg white
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon minced garlic
- 1/4 teaspoon hot pepper sauce (such as Tabasco®)
- 1 teaspoon vegetable oil
MethodPrep:10min ›Cook:4min ›Ready in:14min
- Combine the tuna, teriyaki sauce, breadcrumbs and egg whites in a bowl until well combined and no large pieces of tuna remain. Season with black pepper, garlic and hot pepper sauce. Mix well, then form into two patties.
- Heat vegetable oil in a frying pan over medium-high heat. Cook the burgers until brown on both sides, about 2 minutes per side.
Reviews & ratingsAverage global rating:(76)
Reviews in English (63)
This was a really quick and easy dish, I altered the recipe as I didn't have any teriyaki sauce, I just used plain jalepeno hot sauce, it worked very well. Lovely and healthy burgers for any occasion.-17 Aug 2012
Not a hit with my kids at all, I thought it was ok-16 Sep 2016
Delicious!!-23 Feb 2016
Seared Tuna Burger
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When the substantial, meaty texture of ahi tuna meets fresh ginger and toasted sesame oil, the result is a succulent, aromatic burger. Sesame vinaigrette flavors the patties themselves as well as the accompanying spinach salad.
Build your own: You can also use yellowfin tuna instead of the ahi suggested here. It will be a lighter color but tastes great. You can use the vinaigrette for other green vegetables, such as broccoli and green beans, and serve them as room-temperature salads.
- 2 Kirby cucumbers, thinly sliced
- 1/4 medium red onion, thinly sliced
- 3 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon sugar
- Kosher salt and freshly ground pepper
- 2 teaspoons finely grated fresh ginger
- 1 garlic clove, smashed
- 1 Thai or serrano chile, seeded and minced
- 2 tablespoons Asian fish sauce
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped basil
- 1 1/2 pounds sushi-quality tuna
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons Asian sesame oil
- 4 hamburger buns
- Ginger-Lemon Mayonnaise
- 2 tablespoons finely chopped dry-roasted peanuts
In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.
In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.
Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.
Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.
Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.
High Protein Recipe – Tuna Burgers!
This is one of the best high protein snacks around.
I came up with it myself out of need for a very simple, quick high protein recipe that was made with real food.
The ingredients couldn’t be simpler:
It works better with tuna in brine, as opposed to oil. By the way, squeeze the brine out of the tuna to make it very dry before starting.
(1) Take a tin of tuna
(2) Add 1 or 2 eggs and whisk together until gooey. It just depends on how ‘thick’ you want them. Try adding just one egg first.
(3) Heat a non-stick skillet and pour on the mixture, makes 2 tuna patties. Allow to brown on each side but don’t cook them until they are dry right through. They taste better when still moist in the middle.
I like salsa with these, but experiment with different sauces. You can also add a seasoning of your choice or cheese to the mixture before cooking for a variation in flavor and texture.
This is an extremely easy and tasty way to get about 40 grams of quality protein in your daily diet.
NOTE: All this quality protein counts for nothing if your workouts aren’t up to scratch. Download the most growth-promoting workout I know below. THT training is free. After inputting your email, you will be taken directly to the download page for instant access to the workout. There is no need to go and confirm your email.
Member Ratings For This Recipe
These were delicious! Because I had it on hand, I replaced the celery with diced orange bell pepper and it added great flavor. I fried them in olive oil flavored Pam to cut some calories. I will definitely make these again and again. - 6/15/07
I love these patties. They are so good on a whole wheat bun with romaine lettuce and thin slices of avocado. Fantastic! - 6/19/09
Amazing idea to switch up everyday tuna. i used a countertop grill instead of frying, and ate it with a sweet potato. Even my younger brother liked it, a miracle! - 4/17/11READINGGAL
My patties kept falling apart. Is there a trick to keeping them together? (I used 2 big cans of tuna, and perhaps the recipes calls for 2 small cans of tuna . that might have been my problem. I'll have to try it again with small cans.) It might be better with a sauce added, as it was a bit dry - 3/21/07
I like this . at times i add some hard boiled eggs to change what it tastes like . keep them guessing i always say . wrap it with a bun and heat for a min. in microwave . serve with chips - 2/1/12
With a very sharp knife, cut the tuna into 1/4-inch dice. Alternatively, cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses. take care not to overprocess. Gently stir in the cilantro, onion, mayonnaise, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.
Heat the oil in a 12-inch skillet over medium-high heat. Cook the tuna burgers until nicely browned on both sides but still pink in the center, 2 to 4 minutes total. Don’t overcook or the burgers will be dry.
- Chop the tuna into 1⁄2" cubes, then place in the freezer for 10 minutes to firm up (this will make grinding easier).
- Working in batches if necessary, pulse the tuna in a food processor to the consistency of ground beef. (Be sure not to overdo it you only want to pulse it enough so that you can form patties.)
- Transfer to a mixing bowl, and mix in the scallions, ginger, soy sauce, and sesame oil. Form into four equal patties.
- Place in the fridge for at least 10 minutes before grilling to firm up.
- Preheat a well-oiled grill or grill pan.
- When hot, add the patties and cook for 2 to 3 minutes a side until browned on the outside, but still medium rare in the center.
- Flip and handle carefully, as these burgers are more delicate than beef burgers.
- Mix the mayo with the wasabi, then spread evenly onto the bun tops.
- Line the bottoms with cucumber and greens, top with the burgers, then crown with the bun tops.
Eat This Tip
Like any beef or turkey burger, these tuna patties are prime picks for an array of flourishes and accoutrements. Change up the burger with one of these treatments:
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.
*To calculate nutritional table data, we use software by
1/3 cup dry bread crumbs
1 tablespoon chopped fresh dill
1 tablespoon horseradish, drained
2 teaspoons Dijon mustard
1 pinch salt
1/4 teaspoon black pepper
13 ounces canned water-packed tuna, well drained
2 green onions, minced
1 celery stalk, chopped
1 tablespoon vegetable oil
4 whole-wheat hamburger buns, toasted if desired
Beat the eggs in a bowl. Add the bread crumbs, dill, horseradish, mustard, salt, and pepper. Mix well.
Add the tuna, onions, and celery. Stir so the tuna flakes and is well mixed. Shape the tuna mixture into 1/2-inch thick burgers and set aside.
Heat the oil in a skillet over medium heat. Add the burgers and cook for 10 minutes, turning halfway through the cooking time. The burgers should be golden brown and firm when cooked.
Place the burgers on the buns and top with any desired condiments. Serve immediately.
I guess it is perfect when good tuna meat is used. Unfortunately, our frozen fish supplies are below ordinary. Anyway, will make it again with some adjustments cause by local poor produce, but the recipe is very good!
I followed the recipe relatively closely in a kitchen in a rental unit. Just had a knife and a cutting board--no appliances. I did increase the slaw dressing by 50%. I fried the burgers in regular cooking oil rather than the sesame called for, as there was plenty of sesame flavour in the slaw. The slaw was a little on the chunky side due to my manual chopping skills but the end result was delicious. The tuna burgers held together without a problem. The mint contributed without being overpowering. The hand-chopped consistency of the burgers was good -- I will stick to this approach when I remake this recipe even if I have access to appliances, though I will use a food processor for the slaw.
Yum! These are really good, and easy, too. Not fishy at all, not that I mind fish. A great way to stretch fresh tuna. When it's on sale, I will make these again.
i chopped the tuna by hand so it wasnt as fine as if i had used a food processor but they held together well and cooked up nicely. i loved the mint and cilantro but i thought the slaw topping could have used more dressing than was called for.
I made these last night for dinner and followed the previous reviewers' advice and used a food processor. The consistency was perfect and they cooked up beautifully. I left out the mint as well, because I'm not a fan of mint, but they really didn't need it. They were absolutely delicious and I'll be making these again.
These burgers are absolutely delicious. I leave out the mint, because I don't really like mint. I recommend putting all the ingredients for the patties together in the food processor and processing until broken up. Then form patties and refrigerate briefly. That way, the burgers hold together beautifully.
This mix of flavors is delicious but kind of sucks as a burger. The patties are on the small side (if you follow the recipe portions) and the bun overwhelms the flavor. I'm definitely making this again, but maybe with the tuna cut into larger chunks and stir-fried into a filling for some pitas.
These turned out excellent! I got lazy, and threw the tuna in the food processor with all the ingredients. The result, once formed into patties, was pretty close to the consistency of a tuna steak, so no problems with them falling apart. I also added shredded fennel to the slaw, and a little sweet chili sauce. I found a miso red pepper - mayonnaise substitute at the store that made for a really good non-dairy dipping sauce.
You may want to try prepping them early so that they have time to set, this should make a big difference. Even if you're short on time, pop them in the freezer for 1/2 hr or so and they'll do great! (Be sure to pank-coat lol after)
So these were good. but i couldn't get them to stick togeter. once in the pan, they just fell apart. any tips or pointers to keep them together?