These tuna burgers, loaded with lemon, garlic, and scallions, are one of my absolute favorite easy recipes. The reason they’re so darn easy is because I use canned tuna, which requires zero fuss (can’t say that about fresh tuna!). But trust me, they’re flavor-packed.
I was inspired to make them two days ago, when I swore I’d never use my stove ever again.
It all started as I was pulling a big pot of boiled pasta off of the stove, carrying it to the sink with pot holders to drain. I tossed the oven mitt backward, over my shoulder as one might toss salt for good luck, or a bouquet of flowers at a wedding, and got to work giving myself some solid second-degree steam burns over the hot colander.
As I’m lifting the colander, draining every last drop of water from those slippery noodles, I smell smoke. I turned to the stove, saw the pot holder face down on the electric burner, puffing away in a grey, billowy haze. I dropped the pasta, immediately picked up the smoking holder, saw three rose-red embers juuuuust flirting with flaming, and screeched, “DANIEL OPEN THE WINDOW!!”
At this point, I’m midway through our apartment, running toward the window with a green, smoking oven mitt, wondering why Daniel hasn’t yet thrown open even one of our nine-foot-tall windows. Not exactly the time to be knee deep in Xbox games, you know?
Alarmed, Daniel says, “No, Andie, throw it in the sink!”
“Wha-? It’s going to go on fire!!!” (I’m eloquent like that.)
Still holding the smoldering pot holder, I double back to the kitchen, toss it into a sudsy bowl I’d been “soaking” (waiting for Daniel to wash), and flip on the faucet. I watch as it smokes more, but settles, and eventually sinks in the soapy bowl.
And then it hits me.
What exactly did I think would happen to those flickering flames once they were out the window? Would the air extinguish them, would blowing on them with all my might, have helped? Better yet, would anything have been better had the fire occurred OUTSIDE on the narrow patio of my five story apartment building?
And just as I realized my own error, gave myself a stern mental talking to, breathed for the first time in nearly 4 minutes, and forgave myself for such immense stupidity, Daniel approached to reiterate it.
Daniel: “Monkey, you really, really, and I mean really, worry me that you thought throwing a smoking pot holder out the window would have been your solution to a fire crisis.”
Me: I know, I’m so sorry. I don’t know what I was thinking. [For journalistic integrity, Daniel has insisted that I add that I did not, in fact, say this.]
Moral of the story: We [read: I] will not be using the stove for a little while.
I’ll be using the oven.
Is that better? I hope so.
These tuna burgers will become a staple for you. For a recipe that’s made with a can of tuna, you won’t believe how truly delicious and fresh they taste–in large part to the brightness of the lemon and parsley. I like to make a batch and freeze them, then reheat in a pinch. They’re always a hit with everyone!
Don't just make plain ol' tuna salad with your canned tuna, make ultra-flavorful tuna burgers!
- 2 6-ounce cans tuna fish, drained and flaked
- ½ cup plain panko bread crumbs
- 2 scallions, finely chopped (¼ cup)
- ¼ cup fresh parsley, finely chopped (3 tablespoons)
- 2 garlic cloves, minced
- juice of 1 lemon
- 3 tablespoons sour cream
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the tuna, panko, scallions, parsley, garlic, lemon, sour cream, egg, salt, and pepper, and mix well with your hands. Form into 4 patties (they will be wet), place on the prepared baking sheet, and bake dry on the outside and slightly puffed, 16 to 20 minutes.
- Serve the burgers on toasted English muffins with lettuce and tomato.
Nutrition Information & Notes:
(not including bun): Calories 175, Fat 4g, Carb: 10g, Fiber 0g, Sugars 0g, Protein 24g