We had a couple of odd-sized tuna steaks in the freezer – one rather large and one rather small – so I thought it might be a good idea to figure out how to make them more equal-sized. Chopping them up and making burgers seemed the easiest. I had roughly 12oz of tuna, so I went to work.

Tuna Burgers

  • 12 oz tuna
  • 3 green onions, chopped
  • 1 hot pepper, minced
  • 3 tbsp chopped chives
  • 1 tbsp chopped basil
  • 1 tbsp chopped mint
  • 2 tbsp mayonnaise
  • salt and pepper, to taste
  • panko bread crumbs

In food processor, mince herbs and hot pepper. Add 2/3 of the tuna and process fairly well. Add mayonnaise and green onions and mix well.

Hand-chop the remaining tuna into small cubes and add to processor. Pulse just until mixed.

Form into patties, dredge in panko, and fry until golden

Serve with tartar sauce, if desired.

I made 4 burgers. Two for dinner and two for the freezer.

We had them with the last of the homemade pasta from Sunday, but they would be equally good on buns with fries or with potato salad. They were really flavorful, juicy, and had a great crunch – everything you want in a seafood burger.

Making the first part of the tuna a bit pasty meant it didn’t need egg or a lot of other binder. A bit of mayonnaise worked quite well. Adding in chunks of tuna gave it texture and flavor.

Really quick and easy!

Tuna Burgers

 

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