Lest you think all we eat around here in the summer is dessert (for proof-otherwise, see here, here, and here – summertime desserts are so fruity, so I don’t feel as guilty), here’s a delicious and quick weeknight meal I recently discovered and have added to my monthly rotation: Tuna burgers. If you don’t like tuna salad (like me), you may very well fall for these guys, because they don’t taste at all like mayo-ed up tuna. They’re filling, yet light, and go equally well on a burger bun as on top of fresh summer greens.
I served these tuna burgers on top of a salad of mixed baby greens (love the Trader Joe’s bagged version), quinoa, and cherry tomatoes, with a home-made “kind-of” Caesar dressing (a bit of light mayo, Worcestershire sauce, sweet chili sauce, cider vinegar, garlic powder, and salt & pepper) that I just made up on the fly. It was so good for lunch the next day, I was sad I didn’t have more leftovers for the following day too!
What other ways have you found to serve canned tuna? Let us know in the comments; I’d love to have other recipes.
Simple Easy Tuna Burgers
Prep Time: 10 minutes
Cook Time: 8 minutes per batch
Total Time: 18 minutes
Yield: 6-8 Servings
- 2-12 oz cans chunk light tuna in water (don’t drain the water)
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/2 cup chopped green onions
- 1 teaspoon cumin
- 1 teaspoon paprika
- dash of salt and pepper
- In a large bowl, combine the tuna, breadcrumbs, and eggs, and mix to combine.
- Add in the diced bell pepper, onion, green onions, cumin, paprika, and salt and pepper. Mix well to combine.
- Shape tuna mixture into patties. Depending on size, you could get anywhere from 6-10 patties.
- Heat oil in a large skillet and cook patties until browned on both sides. Place patties on a paper towel to drain. Work in batches.
- Serve with your choice of buns, lettuce, tomato, avocado, etc. or on a bed of greens.
Adapted from: Cajun Tuna Burgers – Chicken of the Sea