Reviewed: Nov. 10, 2009

Sorry to be the party pooper, but my family did not like this. Thanks for sharing though.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 25, 2009

These were surprisingly great! I made no changes except to add about 1/2 tsp green curry paste as others mentioned. I also think I might have accidentally used 1/2 tuna - 1/2 halibut as my freezer packs were not labeled. In any case, delicious! We served them on buns with a sambal mayo which was spicy, but not too hot. Perfect.

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AuLait

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

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Reviewed: Aug. 31, 2009

My whole family loved these. I used two cans of tuna and coated the patties with flour before pan frying which helped them stay together. Served on a toasted roll with avocado and cole slaw. Making them again soon.

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lizzy0058

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Reviewed: Aug. 26, 2009

This was just ok for me. Not great and fantastic but not bad. I used canned tuna instead of fresh, though. Served it as patties and not on a bun (which possibly would have been better). Did have sesame oil but added a touch of rice vinegar. Very healthy though. I didn't get to use wasabi mayo as suggested (wasabi was no good), but I found if you mix the soy and ketchup together, it makes a good topping.

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themrs720

Cooking Level: Beginning

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Reviewed: Aug. 25, 2009

very yummy, i made with canned tuna and turned out great, nice flavor. Just the tuna burger i was looking for! thanks!

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chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 20, 2009

very tasty! Will make again! Thanks to Nellie Fiorenzi for recommending this recipe. Yummy :)

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jul. 1, 2009

I made these last night for dinner and they were a hit. I made a few changes: used dried herbs/spices as that's all I had on hand, did not use carrot or seaseme oil as I didn't have either of then, and used canned tuna (1 large can Albacore and 1 large can white fish tuna). This was my first attempt at anything Thai related and it turned out really well, even w/o the items I didn't have. I cooked these in a pan with olive oil rather than broiling them. Mine fell apart a little, but I think that was because of the canned tuna and cooking them on the stove top. I will bake or broil next time. I served this with a box of Thai Kitchen yellow curry rice and asparagas in butter and balsamic vinger, found on this site, and did not use buns.

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ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 24, 2009

We truly enjoyed these delicious burgers! I served them on only the bun bottoms, it was enough bread and the tuna is what you are meant to taste!

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Jenny

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 17, 2009

Best I ever made

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Joseph

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Reviewed: Dec. 21, 2008

I used Starkist sweet and spicy tuna+1 can normal tuna for more flavor. This is an easy recipe and tastes good, the only problem is that the patties fell apart when I flipped them over.

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Ayla

Cooking Level: Beginning

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Reviewed: Sep. 4, 2008

I really enjoyed the thai flavor. I used can tuna because that was what I had on hand. It worked well, though I think fresh would have been even better. Might try with a little peanut sauce on the bun next time.

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Marla

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Reviewed: Sep. 1, 2008

As other satisfied reviewers, I made some changes to the original recipe: used mahi-mahi instead of tuna and did a very small dice rather than mince; doubled the cilantro and used panko bread crumbs. Ginger was a bit overpowering to my taste, but otherwise it was perfectly seasoned and I could taste exactly the hint of sesame oil and cumin. Will make it again with less ginger. I'm guessing that reviewers complaining about bland taste might just prefer more spicier food. In this case you might want to add green curry or hot peppers.

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JELENAP

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Reviewed: Jun. 15, 2008

These burgers were oustanding! I made them for my dad for Father's Day, and he really enjoyed them! I was not a fan of tuna until now! We bought the tuna from the local seafood market here at the Jersey Shore. We just made some renovations to our house including the kitchen so I had to make some adjustments which ended up benefiting the burger's outcome. I could not find the grater for the carrot therefore I finely diced the carrot. I also used Old Bay seasoning instead of cumin. I served them along side some grilled zucchini and squash that I light brushed with soem EVOO, as well as some corn on the cob. Also when cooking the burgers, I grilled them rather than placing them in the broiler. When I grilled them, I placed each pattie into aluminum foil which prevented the pattie from breaking apart on the grill and helped achieve and maintain that "burger" shape. Again these were great, and definitely a healthy choice! Thank you so much for sharing this recipe!

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Sarah

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Reviewed: Feb. 12, 2008

YUM-O! very good recipe!! I wasn't sure I wanted to mince up my nice tuna steaks, but it was more than worth it for the flavor of these burgers! I took the advice of others & made a few changes: I used 1 tsp green curry paste in place of cumin, omitted the ketchup, left out the cilantro, used more ginger (I like stuff spicy), only used 1 lb. of steaks b/c that's what I had, and served it over Jasmine rice with "The Best Thai Peanut Sauce" by Stephanie M. (heeded others advice with that recipe too). I served the cilantro on the side. YUMMY!! Yea, the ingredient list might be a little strange for both this & the peanut sauce, but wow are they good! I'd recommend tasting the tuna burger first before putting the peanut sauce on it, you may find you like it as is; the peanut sauce gives in an entirely new, but just as good, flavor. My husband loved this as well; it goes in the make-again-soon pile! Thanks Dakota for a great recipe!

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COOKINTIGGER

Cooking Level: Intermediate

Living In: Mount Pleasant, South Carolina, USA

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Reviewed: Sep. 6, 2007

Normally I would not review a recipe in which I change the ingredients but these were so incredible I can't not review them. The changes I made were: substituted the carrot with red bell pepper, substitute the cumin with green curry paste, and I left out the salt and ketchup as there was soy sauce is already a salt and I cannot figure out why ketchup is in a thai flavored recipe. I also grilled the burgers instead of broiling them. The flavor was amazing. I will definitely be making these over and over.

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TLEW12778

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Reviewed: Mar. 20, 2007

This just didn't work for me, and I followed the recipe to the letter. I had high hopes, and it just fell flat. They had an odd taste to me, and didn't hold together well. Oddly enough, my 5 year old loved it. I wish I could say I enjoyed them more, but not even sure what I could do to improve the taste.

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DAYDREAMFREEK

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 21, 2007

Once you get the tuna minced, this recipe was simple and tasty. I added more cilantro, and next time will bump up the scallions and spices as well for a little more flavor.

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5RUBYMOM14

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 7, 2007

I served this with a thai peanut sauce over jasmine rice and it was amazing and healthy (except for the peanut sauce). Thank you!

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nskiddo21

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Silver Strand, California, USA

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Reviewed: Jul. 26, 2006

Excellent! I didn't have tuna steaks, so I just used two 7 oz family size packages of Star Kist tuna and it was the perfect amount for 6 regular-sized patties.

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Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

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Reviewed: Jul. 9, 2006

This recipe was excellent. Being that we don't eat any meat except fish this was a great alternative to the veggie burger we usually eat. Way to go Dakota for such a great recipe. We served with tomato, lettuce, and wasabi mayo.

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