Canned Tuna Burgers
Growing up in the South, good seafood was never far away, but when I needed a quick weeknight dinner for my family, it started with nothing fancier than a can of tuna. These canned tuna burgers are exactly that kind of meal: quick, protein-packed, and full of flavor thanks to a hint of our homemade Cajun seasoning. Keep a few cans in the pantry and you are always about ten minutes from dinner.
We add a little of our homemade Cajun seasoning to give these tuna burgers the slightest kick, then pile them on brioche buns with fresh greens for the perfect pescatarian lunch or dinner. Best of all, there is no egg to fuss with. Mayonnaise and panko hold everything together.
Why You’ll Love These Tuna Burgers
- Made with canned tuna, a pantry staple you probably already have
- No egg required, they bind with mayo and panko
- Ready in about 10 minutes, start to finish
- Protein-packed and satisfying, with or without a bun
- A little Cajun kick from our homemade seasoning
Ingredients for Canned Tuna Burgers
- Canned tuna. The heart of the recipe. We use Safe Catch Wild Ahi Yellowfin Tuna for its clean flavor and low mercury, but any canned tuna will work. Check the can to see whether yours needs draining.
- Green onions. Added for a fresh, mild bite.
- Panko breadcrumbs. Part of what holds the burgers together in place of egg.
- Mayonnaise. We like avocado oil mayonnaise. It binds the patties and keeps them moist.
- Lemon juice. Fresh or bottled, for brightness.
- Cajun seasoning. We make our own Cajun seasoning, but any Cajun blend works.
- Brioche rolls (optional). Delicious on a soft brioche roll, but these are just as good bunless.
How to Make Tuna Burgers with Canned Tuna
- Spoon your canned tuna into a large bowl, draining first if the can calls for it.
- Add every other ingredient except the green onions and mix well until fully blended.
- Fold in the sliced green onions.
- Shape into patties, by hand or with an egg ring for even rounds.
- For patties that hold their shape best, chill them in the fridge for an hour before cooking.
- Cook on the stovetop or grill: spray a nonstick or cast iron skillet, heat over medium-high, and cook, flipping every 4 to 5 minutes, until browned to your liking.
- Serve on brioche rolls with a little mayo and your favorite toppings, or enjoy bunless.
The full recipe with exact measurements is in the recipe card below.
Tips for the Best Tuna Burgers
Chill before cooking. This is the single best thing you can do to keep tuna burgers from falling apart. An hour in the fridge lets the panko absorb moisture and firms the patties so they hold together in the pan.
Do not over-drain the tuna. A little moisture helps the patties stay tender. Bone dry tuna makes crumbly burgers.
Use an egg ring for even patties. It gives you uniform rounds that cook evenly and fit a bun perfectly.
Do not flip too early. Let a crust form before you turn them. Flipping too soon is the other main reason tuna burgers break.
Tuna Burger Toppings
- Avocado slices
- Pepper jack cheese
- Lettuce or fresh spinach
- Spicy mayonnaise, like Sir Kensington’s Chipotle Mayonnaise
Storage and Reheating
Store cooked tuna burgers in an airtight container in the fridge for up to 3 days. They make a great make-ahead lunch. Reheat in a skillet over medium heat or in the microwave. You can also freeze uncooked patties: freeze them on a tray until solid, then transfer to a freezer bag for up to 2 months and cook from frozen, adding a couple of minutes per side.
Frequently Asked Questions
Can you make tuna burgers with canned tuna?
Yes, and canned tuna is exactly what we use. It is affordable, shelf-stable, and makes these burgers a true pantry meal. Any canned tuna works, though we like a wild-caught yellowfin like Safe Catch for the cleanest flavor.
How do you keep tuna burgers from falling apart?
Two things make the biggest difference: chill the patties in the fridge for an hour before cooking so the panko can set, and do not flip them until a crust has formed. The mayo and panko together bind the burgers without any egg.
Can you make tuna burgers without egg?
These tuna burgers are made without egg. Mayonnaise and panko breadcrumbs do all the binding, so they hold together beautifully and stay tender. It is one less ingredient to reach for.
What is the best canned tuna for tuna burgers?
We use Safe Catch Wild Ahi Yellowfin Tuna for its clean taste and low mercury, but any canned tuna you like will work. Tuna packed in water keeps the flavor light; oil-packed tuna makes a richer burger.
Can you grill tuna burgers?
Yes. Cook them on a grill-safe pan or cast iron skillet set on the grill rather than directly on the grates, since the patties are delicate. Flip every 4 to 5 minutes until browned.
Are tuna burgers healthy?
Made with canned tuna and simple, clean ingredients, these burgers are a protein-packed choice. Skip the bun or use a lettuce wrap for a lighter meal, and use an avocado oil mayonnaise to keep them seed oil free.
More Quick and Easy Recipes
Looking for more quick and easy recipes? Try our Easy Mushroom Quiche and Dijon Chicken with Smothered Shallots.
Absolutely delicious Makes a perfect dinner !!!!!
These are so easy to make and delicious!! I make them for lunch and eat them throughout the week! The brioche bun makes them a 10/10!
I have loved Tuna burgers all of my life. This is great to have because it takes it up a notch, making a staple seem like a gourmet dinner.
I make these at least once every other week – they are so delicious, and are an easy, protein-rich dish!
This hits the spot! I like the fact that there are not a lot of ingredients, but they all meld together perfectly. This is great with or without a bun.