Tuna Burger

Total Time:
20 min
10 min
10 min

4 servings

  • 2 (6-ounce) cans solid white tuna, drained
  • 1/2 cup breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 tablespoon chopped pimento, optional
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons prepared horseradish
  • 1 clove garlic, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Preheat the oven to 350 degrees F.

In a large bowl, combine the tuna, bread crumbs, and egg, and stir lightly. Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic, and pepper, and mix again. Form the mixture into 4 patties. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown. Carefully flip the patties and cook the other side for 5 minutes. Finish baking in the oven until golden brown.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    141 Reviews
    4 141
    0/1000 characters
    Your Rating:
    Sort by: 
    Deliciosos! Super facil y rapido de hacer!
    For the only the fact that these are made out of a can(s tuna is amazing! Made these last night for dinner and served them with melted chedder cheese and lettuse and home made tartar. They were great tasting. So inexpensive and easy, Thanks again Paula!
    Very tasty, but very putzy. Hard to turn! 
    I added Worcestershire sauce, celery salt, ground mustard and a spice blend from Penzeys called Krakow nights. I cooked the burgers on each side on medium for 6 minutes, and then baked at 350 for 15 minutes. We enjoyed them with avocado slices and a sriracha/mayo combination.
    The flavor is excellent...I did use three cans of tuna and should remember to add an extra egg if I plan to use more tuna than it calls for....this was a great QUICK, throw together dinner on a night when we were all fighting colds and nobody wanted to cook.
    Good texture but really bland
    Not bad..topped it with a red onion slice, avocado and tomato. I baked in the oven for just 10 minutes more. Since the tuna is already cooked you just have to heat it through.
    We loved it! The avocado dressing was what made it so good. I left out the horseradish and my 8 year old loved it!
    They were good but a little bland..nothing amazing, also they did fall a part a bit when frying them. I agree Paula is too vague in her directions as well.
    I refer to editing. The one thing I wanted to know before cooking this is - HOW LONG IN THE OVEN?

    Paula Deen says, "until golden brown". With the pan sear, I couldn't tell "golden brown" after 30 minutes or 45 minutes. At 45 minutes I figured that's long enough. It's edible, but ruined. During the baking process, there was no color change.

    Don't try to protect your recipes by leaving key methods or seasonings out, Paula. Let's write a better recipe, and Food Network - do a better job of editing. You're just throwing content out there on the internet.

    Bottom line: recipe as written? Dry and not too flavorful. And when you do not know how long to bake? Failure.

    To correct this recipe: Add cilantro; another squeeze of lemon juice; a squeeze of lime juice; hamburger relish instead of pimento; and bake at 350F for no more than 30 minutes. Plus, you need to add more breadcrumbs and/or corn flour to thicken up the ingredients. Otherwise it is mush if you follow the recipe as written.

    Details: Tuna in water or oil?

    C'mon Paula and Food Network: We deserve better. I used the tuna in oil. It required more thickening ingredients to firm things up. And yes, I drained the oil.
    I am so happy I saw Paula make this today! I made them tonight for dinner (halved the recipe) with a few substitutions/additions based on what I had on hand: I used crushed pork rinds instead of bread crumbs to eliminate the carbs; finely diced red, green, yellow & orange pepper replaced the pimento; I skipped the celery & horseradish since I was out (I think a little wasabi paste or wasabi mayo might be a good substitution though); added a little lemon zest in addition to the juice; and lastly, I added some shredded cheddar cheese for a tuna melt. One patty and a side salad made a perfect healthy, low-cal summertime meal! I skipped the bun entirely, but if you have to eat it like a sandwich, you might want to try wrapping your tuna burger up between two leaves of Romaine lettuce. It's low-cal, low-carb, and much healthier than a bun - plus, you get the added bonus of some extra crunch & texture. :)

    Next time, I'm going to try an Asian version flavored with scallions, grated carrot, lime juice, and fresh chopped mint & cilantro for brightness, and drizzle it with a sauce of sesame oil, soy sauce, fresh ginger & rice wine vinegar.
    This was gfast and tasty. I saw her make it two days ago and I couldn't wait to make it. My husband and I had it for lunch and I added a slice of white cheese,oh my was that good. Thanks Paula...
    This is a great recipe but I found with a few changes and additions it is even better. Firstly I added a few chopped capers and jalapenos to the tuna. I also added a crust to the patty by putting it in flour, egg wash then panko. And finally finished off the burger with a ginger-wasabi butter sauce.
    The pimento is a must! Also added Worcestershire sauce per one reviewers comment. Great addition! Added a couple dashes of old bay seasoning, extra horseradish (like it spicy!) Topped with a slice of cheese, spinach, tomato, on a whole wheat bun. Perfection!
    I usually love all of Paula's recipes but this one was not good. Very bland and fell apart when I tried to cook it. I wasted 2 perfectly cans of tune that would have gone into my tuna noodle salad. Will not try this one again.
    These cakes were very yummy! They were moist and flavorful without using any mayo or other creamy sauce. I had mine with lemon squeezed on it and some tomato diced up. My boyfriend had his on a toasted bun with fixings like a burger. I will definately make this again and again!
    These tuna burgers were really good. Instead of using plain breadcrumbs, I used Italian breadcrumbs, which gave the burgers a lot more flavor. The pimientos are a must. They were a little difficult to flip in the frying pan. I didn't make the avocado dressing since my husband doesn't like avocado, so I used mayonnaise on the bun instead. It was fine.
    I really like most of Paula's receipes but this one was not good at all. My daughter and I thought it had no flavor. It was missing something but I can't put my finger on it. I really liked that you used can Tuna. I am going to try a good crab cake receipe and try it with the canned Tuna.
    Loved it! These burgers were so quick and easy to make. I read the reviews before I made them and did add the american cheese on top (great suggestion). I made the avocado spread as well. I thought it was good but felt as though you could make the burgers with or without it. Very flavorful - even my young son enjoyed it! Thanks Paula!
    I made this using Panko breadcrumbs and swapped the celery for parsley and it was a hit! Tip: Slow cook it on the stove top in a non-stick skillet, about 4-5mins on each side (no need to go into the oven) place a slice of cheese on the patties during the final minute of cooking so that it melts and you'll love yourself.
    I LOVE this recipe. I have made it more times than I can count: for my roommates, for my family, on holiday's....the list goes on. I thought it was really easy to make, and I love cooking so I thought it was fun too. And the avocado spread that goes with this recipe is a MUST!!!
    My family LOVED these Tuna Burgers. Yummy and easy -- a great combination!
    I am always looking for something new with tuna...This is delicous!! I recommend this to everyone I know..
    These were wonderful. I made them just as written except the pimento and they turned out great. I did not have a problem keeping them together at all. I made a sauce out of mayo, dijion mustard, horseradish sauce, relish and black pepper to put on top. This one is a keeper for sure!
    the sauce had most of the flavor. I didn't care for the texture.
    Great recipe! I doubled the green onions and eliminated the celery. Try adding a little toasted sesame oil and a tiny amount of Worcestershire sauce to the mixture before cooking...Yum! P.S. The recipe "halves" perfectly for just 2 burgers!
    I left out the pimentos,horseradish, and egg...cause I realize after I started that I didn't have those things! I also used only a couple tablespoons of breadcrumbs to lower the carbs and added a tbsp of mayo to bind and a dash of season salt. YUM YUM! It didn't come together as much as it would if I had an egg or more breadcrumbs, but it was great!! A great idea for boring old canned tuna.Love you Paula!!
    I made this last friday for lent and my husband and I really enjoyed it. It was easy to make and I already had most of the ingredients on hand anyway. It didn't even taste like tuna, it tasted more like fresh fish.
    Followed the recipe exactly. Was not sure about the horseradish but it turned out to taste great. This makes 4 burgers and there is just 2 of us so it could be used for another meal.I think this burger would be really good a bit thinner and grilled with american cheese like a tuna melt. I'll make again for sure!
    I had recently eaten at a health food joint that served the most delicious tuna burger. Being the chef that I am, I wanted to mimic this great tasting sandwich. So I looked up "tuna burgers" in the search engine of this site, and found Paula Deen's recipe. I changed one or two things and it was better than the burger I had originally. Thanks Paula. Great recipe!
    This was very easy to make and so yummy!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Tuna Burgers with Carrot-Ginger Sauce

    Recipe courtesy of Tyler Florence