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
Salt
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.

By Published On: April 7th, 201753 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

53 Comments

  1. Conor Bofin April 7, 2017 at 7:07 AM - Reply

    They look very tasty Mimi.

  2. cookinginsens April 7, 2017 at 8:03 AM - Reply

    Delicious!

  3. Debra C. April 7, 2017 at 8:21 AM - Reply

    I love that you’ve used goat cheese in the burgers, sounds delicious!

  4. chezlerevefrancais April 7, 2017 at 9:01 AM - Reply

    I love any type of fish burger and there is so much colour in these. They look amazing Mimi.

  5. Loretta April 7, 2017 at 9:05 AM - Reply

    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.

    • chef mimi April 7, 2017 at 10:06 AM - Reply

      Agree. They so fun, and it’s a great way to use leftovers!

  6. Elaine @ foodbod April 7, 2017 at 10:29 AM - Reply

    If I ate burgers, and fish, I’d go for something like this :)

  7. Linda Duffin April 7, 2017 at 11:06 AM - Reply

    Love those Mediterranean flavours … goats’ cheese and olives, mmmm!

  8. Tasty Eats Ronit Penso April 7, 2017 at 12:08 PM - Reply

    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. )

  9. Chica Andaluza April 7, 2017 at 3:39 PM - Reply

    Oh what a great idea!

  10. anotherfoodieblogger April 7, 2017 at 3:47 PM - Reply

    I really like this Mediterranean twist, especially with that caper mayo, yum!

  11. Cocoa & Lavender April 7, 2017 at 7:18 PM - Reply

    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!

    • chef mimi April 8, 2017 at 4:01 PM - Reply

      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!

  12. chefkreso April 8, 2017 at 4:49 AM - Reply

    They look delicious, love the seasoning you used :)

  13. Frank Fariello April 8, 2017 at 7:35 AM - Reply

    I’m sure I’d enjoy this very much. And it looks really easy, too.

    • chef mimi April 8, 2017 at 3:59 PM - Reply

      Is there anything in home cooking that’s difficult? Maybe some filled pastas…

  14. gypsygurl64 April 10, 2017 at 10:54 AM - Reply

    I just discovered tuna burgers and thought they were yummy. I’m not a fan of salmon because it’s too fishy for me but tuna is perfect. Thanks for more ideas! :)

    • chef mimi April 10, 2017 at 10:59 AM - Reply

      Oh I get that. Well you’d love these!

  15. The Gourmet Gourmand April 10, 2017 at 11:24 AM - Reply

    I love tuna everything, so I can definitely get behind these :) Yum!

    • chef mimi April 10, 2017 at 1:46 PM - Reply

      Yes! Let’s hear it for tuna everything! Have you been missing?!!

  16. sugarlovespices April 10, 2017 at 11:28 AM - Reply

    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 :-) !

    • chef mimi April 10, 2017 at 1:45 PM - Reply

      Thank you! I personally couldn’t be a true vegetarian – I’d have to be a pescatarian also. I practically am!

  17. Gerlinde @ Sunnycovechef April 10, 2017 at 2:16 PM - Reply

    I just bought a punch of tuna at Costco and now I know what to do with them. Thanks Mimi!

  18. sippitysup April 10, 2017 at 8:26 PM - Reply

    Would you hate me if I tried this with leftover grilled salmon? Tonight? GREG

    • chef mimi April 11, 2017 at 8:05 AM - Reply

      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.

  19. kitchenriffs April 12, 2017 at 10:24 AM - Reply

    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.

    • chef mimi April 17, 2017 at 8:41 AM - Reply

      Salmon burgers are so good, but tuna burgers can be, too! As long as they’re not dry or overcooked of course.

  20. FrugalHausfrau April 12, 2017 at 9:02 PM - Reply

    What a great idea to use goat cheese in these glorious burgers! :) I’m always looking for fish recipes during Lent, but these are going on my must make anytime.

    Mollie

  21. camparigirl April 14, 2017 at 6:23 PM - Reply

    I agree. Salmon is always the default for fish burger but I think I prefer these.

  22. Sofia April 16, 2017 at 2:19 PM - Reply

    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

    • chef mimi April 17, 2017 at 8:43 AM - Reply

      I can see that, although it’s probably my favorite fish. Tuna burgers are wonderful, and you can apply so many different kinds of flavors to them. PS Can you please play Beethoven on your instagram videos?

      • Sofia April 30, 2017 at 10:12 AM

        I haven’t played Beethoven in years! Last time a few years ago I was studying the Pathetique and then halfway through I got distracted with some other pieces and sort of forgot about it… Having another look at it again soon may be a nice idea! xx

      • chef mimi April 30, 2017 at 10:50 AM

        Oh my god, please never forget Beethoven!

      • Sofia April 30, 2017 at 10:51 AM

        I won’t forget him, don’t worry!

      • chef mimi April 30, 2017 at 3:03 PM

        Way more talented than Brahms

      • Sofia April 30, 2017 at 3:04 PM

        Hahaha!

  23. Fun Fun Cook April 23, 2017 at 12:57 PM - Reply

    Yum! Yum!

  24. Jhuls May 17, 2017 at 2:40 AM - Reply

    I think I know what to make next!! These look really good!!

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