"This is a meal on a bun. My Mother used to make this for us when time was limited or when meat wasn't allowed. You can serve it alone with rice and vegetables or on a bun with tomato and lettuce. Delicious and filling." — MareLou
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1 (7 ounce) pouch
tuna in water, drained and juice reserved
finely chopped onion
finely chopped celery with leaves
dry bread crumbs
day-old bread, cubed
garlic powder, or to taste
salt and ground black pepper to taste
Quick and easy & everybody in my family liked it and asked for more. The burgers had a way better texture than the ones what require flour or heaps of bread crumbs.
I used canned tuna and this was not good. Other than that, I followed the instructions and it was not working for me. My husband liked it, but I think one could follow the same recipe using fresh tuna? Maybe give a good mince so it can be pattied? and this recipe needs acid
Great idea, came together quickly, tastes fantastic!
I did sub 3/4 C. panko bread crumbs for the crumbs/bread cubes...for seasoning, used Everglades Fish & Chicken seasoning but omitted the salt/pepper...fried in butter, too...A funny thing, I put the lettuce & tomatoes on plate & drizzled with a drizzle of Pomegranate Vinaigrette, some got on the tuna and it really was good!
Thanks, MareLou, for sharing your recipe...:)
Very very good and held together perfectly while frying. I doubled the recipe and added a bit of dill but otherwise left it alone. Made these for a friend for lunch that doesn't eat meat on Fridays and she loved them as well!
I usually don't really care for tuna, but I LOVED this recipe! I was very pleasantly surprised given the short list of ingredients, and expected these to be dry once prepared....however, they were very flavorful and enjoyed by all my family, including my picky 1&1/2 year old toddler! I doubled the recipe to make 8 tuna burgers. I did not have tuna pouches, so used 2, 5 ounce cans of tuna. I used 1/2 tsp garlic powder and 1/4 tsp each of salt and pepper. I was concerned after mixing all the other ingredients that adding the day-old bread would dry these patties out too much, so I omitted that ingredient. I fried the mixture by 1/4 cupful and flattened in the frying pan. They cooked up beautifully about 2-3 minutes on each side. This will become a regular menu item in this house! Thanks for sharing your wonderful recipe!
Only had canned tuna (5 oz) so I just cut the other ingredients down a bit. The only bread I had was rye so it was a bit bold, but worked. Instead of blowing up the fat/calorie content with cheese & a bun, I simply topped with lemon juice & I can say this was one of the best burgers I have ever had. This will be a regular in my kitchen.
So good! I only had canned tuna (5 oz) so I just did one can plus 1/2 cup breadcrumbs (no bread). It was delicious. I served it without a bun, on top of a salad made of wild greens, dried cranberries, and raspberry vinaigrette. This is definitely going to become a regular meal around here.
I will definitely make this again. It is simple and was a wonderful change to the norm. I didn't have celery, so I used green peppers and it was still delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Fish Friday Tuna Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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