Dinner at the end of summer needs to be affordable, fast, and healthy. It also needs to refuel my entire family after long days of school and energize them for early season sports. Tuna burgers are my answer.
Tuna Burgers Are Fast, Healthy, and Filling
This tuna burger recipe is indeed fast, healthy, and filling. Canned tuna is inexpensive. I keep it stocked in the pantry so I can make this recipe on those days when I forget to plan dinner. Along with the tuna, I toss in carrots, corn, and bell pepper to up the vegetable content and add a little color. Once formed into patties, I either fry them up on the stovetop or bake them in the oven. (They’re just too fragile for the grill.) I usually eat tuna patties over a bed of lettuce a la crab cakes, while the rest of the family enjoys them on buns like hamburgers.
Top Your Burger With Dill Olive Mayo!
Take the extra few minutes to make the dill olive mayo, which comes together with a quick stir. Dill adds a fresh flavor that balances the brininess of the olives. Smear on the spread, then top the tuna burgers with a piece of lettuce and sliced red onion. Dinner is ready, and you didn’t even break a sweat.
Make-Ahead Tuna Burgers
Feel free to shape the patties up to 24 hours in advance. Cover with plastic wrap and keep in the fridge until ready to use. You can also reheat previously cooked patties by heating a teaspoon of oil in a pan over medium heat. When the oil begins to shimmer, add the patties. Flip them once and cook until they are warmed through—about 5 minutes.
More Favorite Recipes With Canned Tuna!
Tuna Patties Tuna Pasta with Tomatoes and Olives Avocado Tuna Salad Asian Tuna Salad Pan Bagnat (French Tuna Sandwich)
For the spice mix, I use Zatarain’s Creole Seasoning, but you could use Old Bay Seasoning instead. Add the mayonnaise and tuna mixture to the panko mixture. Stir until well combined. Spray the inside of the skillet and both sides of the tuna burgers with cooking spray; it helps mimic that crisp edge you get when you actually fry something. Add the burgers to the skillet and return it to the oven. Bake for about 7 minutes or until the bottoms of the burgers are golden brown and crispy. Flip the burgers and cook until the other side is golden. This should take about 7 to 9 additional minutes. To make this on the stovetop: Heat 3 tablespoons of oil in a large skillet over medium heat. When the oil begins to shimmer, add the tuna burgers to the skillet and cook on each side for about 3 to 4 minutes, until the surface is golden brown and crispy. Drain on a paper towel. Serve on toasted hamburger buns with the dill olive mayonnaise, sliced red onion, and lettuce. Make-ahead instructions: Feel free to shape the patties up to 24 hours in advance. Cover with plastic wrap and keep in the fridge until ready to use. Reheat previously cooked patties by heating a teaspoon of oil in a pan over medium heat. When the oil begins to shimmer, add the patties. Flip them once and cook until they are warmed through—about 5 minutes.
