Tuna Burgers


Tuna burgers aren’t quite as popular, in my opinion, as salmon burgers. It’s probably because salmon is more fatty and moist, so burgers made with prepared salmon are more apt to be moist and tender.

Tuna doesn’t have the richness of salmon, but it is delicate and flaky, and can definitely lend itself to a burger-type preparation.

So whenever I grill a large amount of tuna, I saved the leftover tuna for burgers.

The fun thing with tuna burgers is that so many approaches can be taken. Do you want Asian burgers? Easy! Do you want them Indian? Really easy! Mexican? Sure!

For these burgers, I decided on Mediterranean flavors.

Mediterranean-Inspired Tuna Burgers

Leftover grilled tuna, about 8 ounces, at room temperature
2 eggs
2 tablespoons good mayonnaise
Roasted red bell peppers, diced
Kalamata olives, diced
2 shallots, minced
Chopped parsley
Sweet paprika
White pepper
Crumbled goat cheese
Bread crumbs, as necessary

Crumble or chop the tuna and place in a small bowl; set aside.

In a large bowl, whisk the eggs until smooth. Whisk in the mayonnaise. Add the bell peppers, olives, shallots, and parsley and gently stir. Season with the paprika, salt, and pepper.

Combine with the flaked tuna. Add goat cheese to taste.

Slowly add bread crumbs just until the mixture firms up. (See note.) Form four burgers, place them in a baking dish, and refrigerate for at least one hour.

Preheat the oven to 375 degrees F. Bake the burgers until lightly browned, about 15-20 minutes.

Serve hot.

I included a capered mayonnaise with these burgers, which I served without bread.

A good mustard or mustard-mayo mixture would be good, too. Or mayonnaise mixed with paprika creme.

I hope you can tell how tender the tuna burgers are.

Note: When I catered ladies’ lunches for one special client, she often asked me to make crab cakes. They weren’t that unique, but I do believe that they were popular because of their moistness. If you make crab cakes or tuna burgers meat-heavy instead of breadcrumb-heavy, they are a little harder to work with, but they will be tastier and much more enjoyable.

53 thoughts on “Tuna Burgers

  1. These do look lovely with all the different ingredients showing through. I’ve never tried tuna cakes before, but I do love any kind of fish cakes on my menu.

  2. I actually prefer tuna cakes to salmon cakes. I add different veggies and seasoning to mine, but will definitely going to try your Mediterranean version soon. I especially like the addition of goat cheese. Wonderful. )

  3. I have to be really honest, maybe, I have never thought of using cook tonight to make tuna burgers! I’ve always simply use raw tuna… And, of course, worried about it being cooked through. I will give this a try – probably with your Mediterranean flavors. Usually, with tuna, we opt for Asian flavors. It’s time to shake things up!

    • Well definitely Asian and tuna go together. It’s part of the fun in my kitchen for me – applying different flavors to make something completely different. I love using Southwestern flavors as well in dishes – even pasta!

  4. Oh yum! We have to add these tuna burgers to our collection of non-meat burgers (I am vegetarian-pescatarian). They look so moist and flaky and I love that you went Mediterranean on the flavors :-) !

    • You know that it would be fabulous with salmon! I’d just received a huge amount of tuna chunks from a friend of mine whose husband fishes around the world, so it was a good way to use up the leftovers. Salmon is my favorite fish!!! Unless raw, and then it’s tuna.

  5. You’re right — I almost never make tuna burgers, and make salmon burgers all the time. Really need to change that — these look terrific! Thanks.

  6. I actually like salmon only “in moderation” because I often find the taste quite fatty, so even though tuna burgers may be less popular, I think its a great idea! Thanks for the recipe xx

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.