Fish Friday Tuna Burgers

Fish Friday Tuna Burgers

14 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  MareLou

“This is a meal on a bun. My Mother used to make this for us when time was limited or when meat wasn't allowed. You can serve it alone with rice and vegetables or on a bun with tomato and lettuce. Delicious and filling.”

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Adjust Servings

Original recipe yields 4 tuna burgers



  1. Mix drained tuna, onion, celery, egg, bread crumbs, bread cubes, garlic powder, salt, and black pepper in a bowl. If mixture is too dry to hold together, stir in reserved tuna juice, 1 teaspoon at a time. Divide mixture in fourths and shape each portion into a patty.
  2. Heat olive oil in a large skillet over medium heat and pan-fry the patties until golden brown, about 3 minutes per side. Drain patties on paper towels.

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Reviews (14)

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Quick and easy & everybody in my family liked it and asked for more. The burgers had a way better texture than the ones what require flour or heaps of bread crumbs.



I usually don't really care for tuna, but I LOVED this recipe! I was very pleasantly surprised given the short list of ingredients, and expected these to be dry once prepared....however, they were very flavorful and enjoyed by all my family, including my picky 1&1/2 year old toddler! I doubled the recipe to make 8 tuna burgers. I did not have tuna pouches, so used 2, 5 ounce cans of tuna. I used 1/2 tsp garlic powder and 1/4 tsp each of salt and pepper. I was concerned after mixing all the other ingredients that adding the day-old bread would dry these patties out too much, so I omitted that ingredient. I fried the mixture by 1/4 cupful and flattened in the frying pan. They cooked up beautifully about 2-3 minutes on each side. This will become a regular menu item in this house! Thanks for sharing your wonderful recipe!



Great idea, came together quickly, tastes fantastic! I did sub 3/4 C. panko bread crumbs for the crumbs/bread cubes...for seasoning, used Everglades Fish & Chicken seasoning but omitted the salt/pepper...fried in butter, too...A funny thing, I put the lettuce & tomatoes on plate & drizzled with a drizzle of Pomegranate Vinaigrette, some got on the tuna and it really was good! Thanks, MareLou, for sharing your recipe...:)

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Amount Per Serving (4 total)

  • Calories
  • 230 cal
  • 11%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet



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Quinoa Black Bean Burgers


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Aunt Carol's Spinach and Fish Bake