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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5 users found this review helpful

Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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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2 users found this review helpful

Reviewer:

AuLait

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

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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8 users found this review helpful

Reviewer:

lizzy0058

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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1 user found this review helpful

Reviewer:

themrs720

Cooking Level: Beginning

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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2 users found this review helpful

Reviewer:

chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Aug. 20, 2009

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

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2 users found this review helpful

Reviewer:

JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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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1 user found this review helpful

Reviewer:

ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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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1 user found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 17, 2009

Best I ever made

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Reviewer:

Joseph

Reviewed: Dec. 21, 2008

As written, it was a bit bland. I added some Starkist sweet and spicy tuna to improve the flavor. On top of that, the fish patties fell apart when I flipped them over. I enjoyed the flavor but it wasn't "servable" for anyone else.

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1 user found this review helpful