Recipe by MARBALET
"These tuna burgers are so delicious. My husband is a very fussy eater, and he loves these. Enjoy!"
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1 (6 ounce) can
Italian seasoned bread crumbs
minced red bell pepper
dried dill weed
ground black pepper
hot pepper sauce
leaves of lettuce
My family is out of cash and we have canned tuna specially for these hard times, so making this recipe was perfect. It took 30 minutes to make from start to finish along with cooking baked potatoes. Everyone absolutely loved this recipe and the cost is so low even paupers like me can live like kings. (stomach-wise) hehe
Seriously, this is a lightning fast, budget friendly and super yummy recipe.. it is also very forgiving when you dont have all the ingredients.
Not something I minded having, but not something I'll look forward to having again. I didn't add the red pepper, dill or egg; used plain breadcrumbs. Only doubled the tuna amount - 12oz can solidwhite tuna. (That's where the issues with moisture come in. You have to use the solid white. You'll get more tuna per can, too.) Instead of the refrigerator, put them in the freezer for 20 to 30 minutes. They won't freeze, but will firm up.
This was a fantastic recipe. I have made tuna patties in the past and this recipe had the best flavor and consistency...similar to crab cakes. I added a bit more bread crumbs...about 3/4 cup total and served it with some southwestern flavored sour cream dip, but tartar would be good. I also made these on my George Foreman grill. Just spray the grill with oil spray and cook about four minutes. No need to flip or anything. Highly recommend.
Recipe pretty good as is, but next time, I will make the following changes: use regular bread crumbs--not Italian flavored. The oregano was overpowering. Also, use green onion and not regular. I think celery salt can be used for celery, and like other reviewers, I left out the dill all together. I added cajun seasoning, and although it was spicy, we loved it. I will definitely make these again with the above listed alterations.
I was suprisingly pleased with this recipe, the burgers were easy and delicious. However, my suspicions were correct, one can of tuna will not make four burgers.
These tuna burgers are excellent. I made the "salsa" (onions/celery/bell pepper/chili sauce, spices) a day in advance. I also microwaved it for a short time; I didn't want the veggies to be too crunchy. I agree that refrigerating the patties helps them stay together when they are being pan fried. I will definitely make these again.
I'm always trying to find new recipes during lent, and I know I found a keeper this time. Yum! I made these twice. The first time they came out very soggy, but with good flavor. The second time I increased to bread crumbs to 3/4c and that seemed to help. Also deleted the bell peppers and increased the hot pepper.
Very good. Interestingly enough, I found that they blend perfectly with a side dish of Bush's BBQ flavor baked beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Tasty Tuna Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
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