These tuna burgers are so delicious. My husband is a very fussy eater, and he loves these. Enjoy!

Recipe Summary

prep:
22 mins
cook:
8 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.

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  • Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.

  • Serve on buns with tomato slices and lettuce leaves, if desired.

Tips

Editor's Note:

The original can of tuna was 6 ounces and has since been reduced to 5 ounces due to manufacturer's change. Amounts of bread crumbs, mayonnaise, and seasoning may need to be slightly reduced.

Nutrition Facts

353 calories; protein 16.4g; carbohydrates 36.6g; fat 15.6g; cholesterol 61.3mg; sodium 779mg. Full Nutrition
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Reviews (422)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2004
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. Read More
(357)

Most helpful critical review

Rating: 3 stars
03/16/2011
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. Read More
(18)
572 Ratings
  • 5 star values: 347
  • 4 star values: 157
  • 3 star values: 36
  • 2 star values: 14
  • 1 star values: 18
Rating: 5 stars
01/19/2004
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. Read More
(357)
Rating: 5 stars
01/23/2004
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. Read More
(228)
Rating: 4 stars
10/01/2003
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. Read More
(221)
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Rating: 4 stars
10/01/2003
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. Read More
(118)
Rating: 5 stars
10/02/2003
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. Read More
(64)
Rating: 5 stars
10/02/2003
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. Read More
(63)
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Rating: 4 stars
10/01/2003
Very good. Interestingly enough I found that they blend perfectly with a side dish of Bush's BBQ flavor baked beans. Read More
(50)
Rating: 5 stars
10/01/2003
These were excellent. My husband and I enjoyed them so much that we had them twice this week! I grated some carrot to put in and next time I think I will add some frozen niblet corn (we love the cruch of corn in turkey burgers too!). Read More
(40)
Rating: 5 stars
10/01/2003
I didn't have chili sauce so I put in a bunch of chili powder and lots of RedHot sauce. They were great! Even better cold the next day! Read More
(39)
Rating: 3 stars
03/16/2011
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. Read More
(18)
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