I love these tuna burgers as an alternative to the traditional meat burgers. You can add whatever mix-ins you like, if you don’t like jalapeño, add a different kind of pepper, or eliminate them and choose whatever herbs you prefer.  I suggest chopping  the mix-ins rather finely so they integrate easily into your burgers.  I like to use a little panko on the exterior of the patties to make them a little crispy.  Pile on tomatoes, sliced avocado, radishes and mustard or sprouts to top them off, and serve on a warmed brioche bun.  These burgers cook quickly in a non-stick pan and are ready to serve.

Makes 4 burgers


  • 1 -1/4 lb yellow fin tuna
  • 2 tablespoons olive oil
  • 1/2 cup small diced red onion 
  • 1 cup small diced celery 
  • 1 cup small diced carrot 
  • 1 small diced jalapeño
  • 1/4 cup minced fresh flat-leaf parsley
  • dash of Tabasco or hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup mayonnaise

  • juice of 1/2 lemon squeezed
  • 2 teaspoons Dijon mustard

  • about 1/2 cup panko for burgers and coating exterior if desired
  • 1 large egg, lightly beaten

  • 2 tablespoons canola oil for frying


Heat the olive oil in a medium skillet on medium heat.  Add all but the last six ingredients and the tuna to the pan, and sauté on medium heat until tender and fragrant (about 5 minutes).  Remove from heat and allow to cool.  While the vegetables are cooling,  cut the tuna in half and place in the food processor.  Using the pulse button, pulse the tuna 3-5 times to break it up into chunks.  In a small bowl, whisk together the egg, lemon and mayonnaise.  In a large bowl, combine the tuna, egg mixture and mix-ins together and using your hands, blend the ingredients together until well incorporated.  Add a bit of panko, if mixture seems very wet.  Using a 3-1/2 inch ring mold, or shaping with your hand, divide the mixture into 4 equal parts and form 4 burgers.  Coat each side with a bit of panko, if you like a crispy exterior to your burger.  Place the burgers on a parchment lined baking sheet and refrigerate for at least 30 minutes or up to several hours.  Once burgers are chilled, heat a non-stick skillet with canola oil to medium-high heat.  Space the burgers about 1 inch apart, leaving room for you to flip them in the skillet.  Cook on each side for about 4 minutes a side, just until cooked through.  Remove from skillet and serve on warmed brioche buns with any desired toppings.  Enjoy!