Simple Tuna Patties Recipe. Worlds easiest fishcake
This is the worlds simplest Tune Patty - fishcake recipe anyone can make for any occasion. Perfect for breakfast lunch and dinner. Its also healthy as well.
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Ingredients
200g - 15ounce canned tuna
2 teaspoons Dijon mustard
1/2 cup bread crumbs
1 teaspoon lemon zest
1 Tbsp lemon juice
2 tbsp mixed herbs
Salt and freshly ground black pepper
Tabasco sauce if you choose
1 egg
2 Tbsp olive oil
1/2 teaspoon butter
Tuna Burgers Recipe | Traeger Grills
See full recipe here:
Seasoned with our Salmon Shake and Blackened Saskatchewan rub, then grilled to juicy perfection, these burgers will have you singing a different “tuna.”
For more recipes, see our recipe page: traegergrills.com/recipes
Ultimate Tuna Burger | DJ BBQ
Forget the beef burger, this time it’s all about the tuna burger and DJ BBQ has a recipe that’s simply divine! Generous patties made from sustainable tuna, glazed with a sweet soy sauce and served with a crisp cucumber pickle heaped on to toasted buns. DJ BBQ CHANNEL:
This recipe was adapted from a Jamie Oliver recipe. Check out for this and loads more delicious ideas.
Fish burger versus beef burger? What do you prefer? Let us know in the comments box below.
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Tuna Burgers Recipe | Meal Studio
Lighter than a regular burger, these Juicy Stovetop Tuna Burgers are a great alternative for when you're craving a burger but want a lighter meal option. Doctors recommend eating fish once or twice a week and tuna is by far the easiest (and cheapest) way to do so. What makes these Stovetop Tuna Burgers so great is that they're juicy and not dry like other tuna burgers because of the added potato. Coupled with the egg, it acts as both a binder and a moisture trap.
The Yogurt Coleslaw topping is also a lighter version of my favorite burger topping, coleslaw. Using yogurt adds an acidic tang that I think makes it a hundred times better than traditional coleslaw. Paired with the white wine vinegar and capers, I doubt you'll be going back to regular coleslaw anytime soon.
Ingredients:
12 oz canned tuna
⅓ cup breadcrumbs
2 tsp lemon juice
2 tbsp onion, chopped
2 tsp horseradish mustard (if you can't find this, dijon mustard works well too)
1 tsp dry parsley
½ tsp hot sauce
1 egg
1 potato, cooked, peeled, chopped
2 tbsp olive oil
1 tsp butter
4 buns
salt
pepper
For the yogurt coleslaw:
14 oz coleslaw mix
½ cup greek yogurt
2 tbsp relish
1 tbsp white wine vinegar
1 tbsp capers, chopped
1 tsp coarse-grained mustard
Directions:
1
First, drain the tuna and put it into a bowl.
2
Add the lemon juice, mustard, onion, breadcrumbs, parsley, hot sauce, salt, and pepper. Mix everything to combine. Stir in the potato and egg.
3
When combined, form into 4 balls and flatten into patties. Put them in the refrigerator until needed.
4
Meanwhile, to make the yogurt coleslaw, mix all of the ingredients except the coleslaw mix. Then add the coleslaw mix and stir until everything is well coated. When combined, season with salt and pepper.
5
Heat a non-stick skillet over medium heat, and melt the butter with olive oil. When melted, add the patties to the pan, and cook 4 minutes per side, or until some color appears on both sides. Remove it from the pan and place it onto the bun, top with the yogurt coleslaw and serve.
YIELDS
4 SERVINGS
PREP TIME 10 mins
COOK TIME 8 mins
TOTAL TIME 18 mins
CATEGORY
FISH, MAIN MEALS
DIFFICULTY Beginner
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