Easy Tuna Burgers Recipe

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!

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.

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.