These easy tuna burgers are a brilliant way to turn humble tinned (canned) tuna and a handful of store-cupboard staples into flavour-packed, golden tuna patties. Light, yet satisfyingly meaty, these homemade tuna burgers are seasoned with lemon, Parmesan and Dijon mustard.

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A Quick Look At The Recipe
✅ Recipe Name: Tuna Burgers with Tinned Tuna
🕒 Ready In: Air Fry - 20 minutes, Pan Fry - 24 minutes
👪 Serves: 4
🍽 Calories: 255 calories per burger (excludes bun)
🥣 Main Ingredients: Tuna, Breadcrumbs, Dijon Mustard, Mayonnaise, Egg, Parmesan, Lemon, Parsley, Salt, Pepper
📖 Dietary Info: Good source of protein, freezer-friendly
👌 Difficulty: Easy
Summarise & Save This Content On
The burgers are versatile too - you can cook them in the air fryer, pan fry them on the hob, or bake them in the oven.
Tuck the crispy tuna burgers into a toasted ciabatta roll with seasoned mayo, salad leaves and your favourite toppings for an easy family meal.
This recipe is one I come back to again and again when I need something speedy, budget-friendly and delicious using ingredients I almost always have in the cupboard.
I love how these tuna fish cakes crisp up beautifully whichever cooking method I choose, and how well they pair with sweet potato fries, a simple salad, or even creamy tuna pasta salad if we're really leaning into our love of tuna!
Love burgers? Try my easy lamb, feta & mint burgers or courgette & feta burgers next!
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✔️ Why you'll love this tinned tuna burgers recipe
- A budget-friendly tuna burger recipe using store-cupboard ingredients.
- Made with tinned (canned) tuna, lemon, Dijon mustard and Parmesan for big flavour.
- Three easy cooking options: air fryer tuna burgers, pan-fried tuna burgers, or oven baked tuna burgers.
- Quick to prepare and perfect for busy weeknights or easy lunches.
- Crispy on the outside, tender in the middle.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.

Tinned tuna (canned tuna) - Use tuna in brine or spring water for the best texture and flavour. Drain it very well before mixing to prevent soggy patties. Tuna in oil can also be used, but make sure it is thoroughly drained and slightly reduce the added oil when cooking.
Breadcrumbs - Dried panko-style breadcrumbs give the tuna burgers a lighter texture and help them turn golden and crisp. Regular dried breadcrumbs, crushed crackers, or even fresh breadcrumbs can be used as substitutes.
Light Mayonnaise - This helps bind the burgers together and keeps the mixture moist. Full-fat mayonnaise works just as well, or you can swap it for Greek yoghurt for a lighter option.
Egg - A key binding ingredient that holds the tuna patties together during cooking. If needed, you can replace it with 1 tablespoon of mayonnaise or Greek yoghurt, although the texture will be slightly softer.
Parmesan Cheese - Adds a lovely savoury depth of flavour. Vegetarian hard cheese, Grana Padano, or mature cheddar are all good alternatives.
Dijon mustard - Brings gentle warmth and depth of flavour. This can be left out entirely or replaced with wholegrain mustard or a small squeeze of English mustard.
Lemon - The zest of half a lemon adds freshness that lifts the flavour of the tinned tuna. If you don't have a lemon, a small squeeze of lemon juice can be used instead.
Parsley - Adds freshness and colour to the burgers. You can substitute with chopped chives, dill, or finely sliced spring onions (green onions).
Salt and black pepper - Essential for seasoning and bringing all the flavours together.
Olive oil - Use ½ teaspoon for air frying (just enough to brush the patties) or around 2 tablespoons if pan frying on the hob or baking in the oven.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add a pinch of chilli flakes or a dash of hot sauce for a spicy kick.
- Mix in finely chopped spring onions (green onions) for extra flavour and crunch.
- Swap the parsley for fresh dill for a different herby flavour.
- Stir through a tablespoon of sweetcorn for added sweetness and texture.
- Add garlic powder for more flavour.
- Coat the patties in extra panko breadcrumbs before cooking for an even crispier crust.
🔪 Instructions
One: Drain the tinned tuna very well, then tip the flakes into a large mixing bowl.
Two: Add the breadcrumbs, mayonnaise, egg, Parmesan, Dijon mustard, lemon zest, parsley, salt and pepper (everything except the olive oil).
Three: Mix thoroughly with a spoon until the ingredients are evenly combined and the mixture holds together.
Four: Shape the mixture into 4 equal patties and place them on a plate or tray. Chill in the fridge for at least 30 minutes to firm up, or cover and refrigerate for up to 24 hours before cooking.

Five: Cook the tuna burgers using your preferred method. Air fry at 200°C (400°F) for 6 minutes on each side until golden and crisp. If cooking in a frying pan (skillet) on the hob, fry for 8-9 minutes on each side over a medium heat. Alternatively, bake in a preheated oven at 190°C (375°F) for 25 minutes, turning the patties halfway through.

Top Tips
- Make the patties the night before and chill in the fridge.
- Short on time? Freeze the patties for 10 minutes to help them firm up.
- Drain the tinned tuna very thoroughly to avoid soggy burgers.
- If the mixture feels too wet, add extra breadcrumbs; too dry, add a little more mayo.
- Don't flip the burgers too early - let a crust form first.
🍴 Serving suggestions
Serve the tinned tuna burgers in toasted burger buns with salad, celery sticks and aioli mayo for a quick and easy dinner. They're also great with apple coleslaw and roasted sweet potato chunks.
Storage
Store - keep cooked tuna burgers in an airtight container in the fridge for up to 3 days.
Freeze (uncooked) - place uncooked patties on a tray lined with baking paper, freeze for 1-2 hours, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Freeze (cooked) - cool cooked burgers completely, then freeze in an airtight container or bag. Defrost overnight in the fridge before reheating.

❓ Frequently asked questions
Yes - you can shape the patties up to 24 hours in advance and store them in the fridge until ready to cook.
Yes - but make sure it is very well drained and reduce any added cooking oil slightly.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Patties fall apart while cooking | Make sure the tuna is well drained. Add extra breadcrumbs or an additional egg if needed. Chill the shaped patties before cooking to help them hold together. |
| Mixture too wet or sloppy | Press out excess liquid from the tuna and add more breadcrumbs to absorb moisture. |
| Patties too dry or crumbly | Add a little more mayonnaise or an extra egg to increase moisture and help bind the mixture. |
More tuna recipes
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Recipe
Easy Tuna Burgers
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Ingredients
- 2 x 145 g Tins of Tuna in Brine or sping water, drianed.
- 130 g Dried Breadcrumbs
- 1 teaspoon Dijon Mustard
- ½ Lemon zest only
- 1 tablespoon Parsley chopped
- 1 Egg
- 100 g Mayonnaise
- 2 tablespoon Parmesan grated (or use vegetarian hard cheese)
- Salt and Pepper
- ½ teaspoon Olive Oil for air fryer (or 2 tablespoon if frying)
Instructions
- Drain the tinned tuna very well, then tip the flakes into a large mixing bowl.2 x 145 g Tins of Tuna in Brine
- Add the breadcrumbs, mayonnaise, egg, Parmesan, Dijon mustard, lemon zest, parsley, salt and pepper (everything except the olive oil).130 g Dried Breadcrumbs, 1 teaspoon Dijon Mustard, ½ Lemon, 1 tablespoon Parsley, 1 Egg, 100 g Mayonnaise, 2 tablespoon Parmesan, Salt and Pepper
- Mix thoroughly with a spoon until the ingredients are evenly combined and the mixture holds together.
- Shape the mixture into 4 equal patties and place them on a plate or tray. Chill in the fridge for at least 30 minutes to firm up, or cover and refrigerate for up to 24 hours before cooking.
- Cook the tuna burgers using your preferred method. AIR FRY: Lightly brush the burgers with oil and air fry at 200°C (400°F) for 6 minutes on each side until golden and crisp. PAN FRY: If cooking in a frying pan (skillet) on the hob, heat the oil in the pan and fry the burgers for 8-9 minutes on each side over a medium heat. OVEN BAKE: Alternatively, bake the burgers in a preheated oven at 190°C (375°F) for 25 minutes, turning the patties halfway through.½ teaspoon Olive Oil
Notes
- Make patties the night before to save time and develop flavour.
- Drain tuna thoroughly to prevent soggy burgers.
- Add extra breadcrumbs if too wet, or a little mayo if too dry.
- Chill patties for at least 30 minutes before cooking.











David Gersh says
Needed a quick recipe for dinner. Did not let rest for 30 minutes and they were just fine. Made my own breadcrumbs from gluten-free bread by putting in a food processor and then browning in toaster oven. Definitely will make again!
Emily Flint says
These burgers look so yummy! I think my family would really enjoy them.
Nathan says
These look so easy and delicious, love how simple it is to make them in the air fryer. I always forget how much I like tuna; I'll definitely have to give this recipe a try!
Claudia Lamascolo says
I love economical meals like this one and tuna is also a favorite this is a winner!
Aimee Mars says
These burgers look absolutely delicious. We're a family who loves burgers and I like to try and sneak in as many healthy ingredients as I can to dinner. These tuna burgers are a great way to do that!
Denay DeGuzman says
What a great way to use the cans of tuna I have in my pantry. My family is going to love this recipe! I'm making this tonight.