Fish Friday Tuna Burgers Recipe

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Most Helpful Positive Review

Jul 17, 2012

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.

—Scopula

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Most Helpful Critical Review

Feb 06, 2013

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

—patrickclark

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11 Ratings

Aug 14, 2012

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...:)

—WaterlessCooker

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Mar 22, 2013

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!

—ladybuggs5224

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Oct 11, 2012

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!

—vbucholtz

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Mar 05, 2013

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.

—ghkelly75

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Dec 02, 2012

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.

—TakeTheCannoli

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May 30, 2013

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!

—BlessedBaker

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Nutrition

Calories
230 kcal
11%

Carbohydrates
12.3 g
4%

Cholesterol
68 mg
23%

Fat
12.6 g
19%

Fiber
0.8 g
3%

Protein
16.2 g
32%

Sodium
279 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fish Friday Tuna Burgers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 230
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 2.1g 10 %
Cholesterol 68mg 23 %
Sodium 279mg 11 %
Potassium 189mg 5 %
Total Carbohydrates 12.3g 4 %
Dietary Fiber 0.8g 3 %
Protein 16.2g 32 %
Sugars 1.5g
Vitamin A 2 %
Vitamin C 1 %
Calcium 6 %
Iron 19 %
Thiamin 11 %
Niacin 83 %
Vitamin B6 14 %
Magnesium 8 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.