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Tuna Burgers with Dill Olive Mayo

Tuna Burgers with Dill Olive Mayo


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Tuna burgers to the rescue when you need dinner in a hurry and you're drawing a blank! Grab a can of tuna from the cupboard and you're mostly done. Some dill olive mayo takes it over the top!

Photography Credit:Leela Cyd Ross

As summer careens into fall, I watch my disposable income transfer to sports uniforms and school supplies, while the lazy days of summer transform into the after-work hustle of homework, dinner, soccer, basketball, volleyball, and swim lessons.

Dinner at the end of summer needs to be affordable, fast, and healthy. It also needs to refuel my entire family after long days of school and energize them for early season sports. Tuna burgers are my answer.

TUNA BURGERS ARE FAST, HEALTHY, AND FILLING

This tuna burger recipe is indeed fast, healthy, and filling. Canned tuna is inexpensive. I keep it stocked in the pantry so I can make this recipe on those days when I forget to plan dinner.

Along with the tuna, I toss in carrots, corn, and bell pepper to up the vegetable content and add a little color. Once formed into patties, I either fry them up on the stovetop or bake them in the oven. (They’re just too fragile for the grill.)

I usually eat tuna patties over a bed of lettuce a la crab cakes, while the rest of the family enjoys them on buns like hamburgers.

TOP YOUR BURGER WITH DILL OLIVE MAYO!

Take the extra few minutes to make the dill olive mayo, which comes together with a quick stir. Dill adds a fresh flavor that balances the brininess of the olives.

Smear on the spread, then top the tuna burgers with a piece of lettuce and sliced red onion. Dinner is ready, and you didn’t even break a sweat.

MAKE-AHEAD TUNA BURGERS

Feel free to shape the patties up to 24 hours in advance. Cover with plastic wrap and keep in the fridge until ready to use.

You can also reheat previously cooked patties by heating a teaspoon of oil in a pan over medium heat. When the oil begins to shimmer, add the patties. Flip them once and cook until they are warmed through—about 5 minutes.

MORE FAVORITE RECIPES WITH CANNED TUNA!

  • Tuna Patties
  • Tuna Pasta with Tomatoes and Olives
  • Avocado Tuna Salad
  • Asian Tuna Salad
  • Pan Bagnat (French Tuna Sandwich)

Tuna Burgers with Dill Olive Mayo Recipe

These tuna patties taste as good on a bed of lettuce as they do on a toasted hamburger bun.

For the spice mix, I use Zatarain’s Creole Seasoning, but you could use Old Bay Seasoning instead.

Ingredients

For the dill olive mayo:

  • 1/3 cup mayonnaise
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1 tablespoon sliced green olives, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Creole seasoning

For the tuna burgers:

  • 1 large egg
  • 1/4 cup of mayonnaise
  • 2 (5-ounce) cans tuna in water, drained
  • 3/4 cup unseasoned Panko bread crumbs
  • 2 cloves garlic, minced or microplaned
  • 1/2 cup corn (frozen or fresh)
  • 1/2 cup finely grated carrot
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced yellow onion
  • 3/4 teaspoon Creole seasoning
  • 3 tablespoons olive oil (stove top method) or cooking spray to bake

For the topping:

  • Sliced red onion (optional)
  • Lettuce (optional)
  • Hamburger buns

Method

1 Make the dill olive mayo: In a small bowl, combine the mayonnaise, dill, olives, lemon juice, and Creole seasoning. Cover and place in refrigerator until the tuna burgers are ready to be served.

2 Make the tuna mix: In a small bowl, use a fork to combine the egg and mayonnaise. Add the tuna and stir to combine. In a separate, medium bowl combine panko, garlic, corn, carrot, red pepper, yellow onion, and Creole seasoning.

Add the mayonnaise and tuna mixture to the panko mixture. Stir until well combined.

3 Shape the patties: Use a 1/3 cup measuring cup to measure out a heaping scoop of tuna mixture and form into 6 patties.

4 Cook the patties in the oven or on the stovetop:

To make in the oven: Place a large cast iron skillet in your oven, then preheat the oven to 375°F. When it reaches the desired temperature, remove skillet from the oven with oven mitts. You want the skillet good and hot, which will help sear the burgers.

Spray the inside of the skillet and both sides of the tuna burgers with cooking spray; it helps mimic that crisp edge you get when you actually fry something. Add the burgers to the skillet and return it to the oven. Bake for about 7 minutes or until the bottoms of the burgers are golden brown and crispy.

Flip the burgers and cook until the other side is golden. This should take about 7 to 9 additional minutes.

To make this on the stovetop: Heat 3 tablespoons of oil in a large skillet over medium heat. When the oil begins to shimmer, add the tuna burgers to the skillet and cook on each side for about 3 to 4 minutes, until the surface is golden brown and crispy. Drain on a paper towel.

Serve on toasted hamburger buns with the dill olive mayonnaise, sliced red onion, and lettuce.

Make-ahead instructions: Feel free to shape the patties up to 24 hours in advance. Cover with plastic wrap and keep in the fridge until ready to use. Reheat previously cooked patties by heating a teaspoon of oil in a pan over medium heat. Flip them once and cook until they are warmed through—about 5 minutes.

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Tuna Burgers with Dill Olive Mayo

Tuna burgers to the rescue while you need dinner in a hurry and you are drawing a blank! Grab a can of tuna from the cupboard and you are primarily completed. Some dill olive mayo takes it over the top!

Ingredients :

  • 1/three cup mayonnaise
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1 tablespoon sliced green olives, minced
  • 1 teaspoon lemon juice
  • half of teaspoon Creole seasoning
  • 1 big egg
  • 1/four cup of mayonnaise
  • 2 (five-ounce) cans tuna in water, drained
  • 3/four cup unseasoned Panko bread crumbs
  • 2 cloves garlic, minced or microplaned
  • half cup corn (frozen or sparkling)
  • 1/2 cup finely grated carrot
  • 1/4 cup minced crimson bell pepper
  • 1/4 cup minced yellow onion
  • three/4 teaspoon Creole seasoning
  • three tablespoons olive oil (range top approach) or cooking spray to bake
  • Sliced red onion (optional)
  • Lettuce (non-compulsory)
  • Hamburger buns

Instructions :

Notes :

If this Tuna Burgers with Dill Olive Mayo recipe fits your family's preference, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the visit!


Make into Patties, Shape the tuna mixture into 4 patties. To keep the tuna patties from falling apart while cooking, be sure to press the edges together tightly. It will help to hold them together without compressing the center too much. Also when cooking be sure to let them fully brown on one side then flip.

Healthy Nutrition From Tuna Tuna, for its part, is a source of high-quality protein with almost no fat. It contains all essential amino acids required by the body for growth and maintenance of lean muscle tissue. Canned tuna can be a good source of heart- healthy omega-3 fatty acids.


Tuna Burgers with Dill Olive Mayo - Recipes

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Tuna Burgers with Dill Olive Mayo

Tuna Burgers with Dill Olive Mayo

Comments
These tuna patties taste as good on a bed of lettuce as they do on a toasted hamburger bun.

Ingredients
FOR THE DILL OLIVE MAYO:
1/3 cup mayonnaise
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon sliced green olives, minced
1 teaspoon lemon juice
1/2 teaspoon Creole seasoning
FOR THE TUNA BURGERS:
1 large egg
1/4 cup of mayonnaise
2 (5-ounce) cans tuna in water, drained
3/4 cup unseasoned Panko bread crumbs
2 cloves garlic, minced or microplaned
1/2 cup corn (frozen or fresh)
1/2 cup finely grated carrot
1/4 cup minced red bell pepper
1/4 cup minced yellow onion
3/4 teaspoon Creole seasoning
3 tablespoons olive oil (stove top method) or cooking spray to bake
FOR THE TOPPING:
Sliced red onion
Lettuce
Hamburger buns

Procedure
1. MAKE THE DILL OLIVE MAYO: In a small bowl, combine the mayonnaise, dill, olives, lemon juice, and Creole seasoning. Cover and place in refrigerator until the tuna burgers are ready to be served.

2. MAKE THE TUNA MIX: In a small bowl, use a fork to combine the egg and mayonnaise. Add the tuna and stir to combine. In a separate, medium bowl combine panko, garlic, corn, carrot, red pepper, yellow onion, and Creole seasoning.

3. Add the mayonnaise and tuna mixture to the panko mixture. Stir until well combined.

4. Shape the patties: Use a 1/3 cup measuring cup to measure out a heaping scoop of tuna mixture and form into 6 patties.

5. Cook the patties in the oven or on the stovetop:

6. TO MAKE IN THE OVEN: Place a large cast iron skillet in your oven, then preheat the oven to 375°F. When it reaches the desired temperature, remove skillet from the oven with oven mitts. You want the skillet good and hot, which will help sear the burgers.

7. Spray the inside of the skillet and both sides of the tuna burgers with cooking spray it helps mimic that crisp edge you get when you actually fry something. Add the burgers to the skillet and return it to the oven. Bake for about 7 minutes or until the bottoms of the burgers are golden brown and crispy.

8. Flip the burgers and cook until the other side is golden. This should take about 7 to 9 additional minutes.

9. TO MAKE THIS ON THE STOVETOP: Heat 3 tablespoons of oil in a large skillet over medium heat. When the oil begins to shimmer, add the tuna burgers to the skillet and cook on each side for about 3 to 4 minutes, until the surface is golden brown and crispy. Drain on a paper towel.

10. Serve on toasted hamburger buns with the dill olive mayonnaise, sliced red onion, and lettuce.

11. MAKE-AHEAD INSTRUCTIONS: Feel free to shape the patties up to 24 hours in advance. Cover with plastic wrap and keep in the fridge until ready to use. Reheat previously cooked patties by heating a teaspoon of oil in a pan over medium heat. When the oil begins to shimmer, add the patties. Flip them once and cook until they are warmed through—about 5 minutes.

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 18 minutes

Tips
For the spice mix, I use Zatarain’s Creole Seasoning, but you could use Old Bay Seasoning instead.


Love Those Tuna Burgers

Tuna is not one of my favorite fish. It's frequently dry and chewy, except when it's rare, and unless you buy a really thick hunk of really high quality fish, it's difficult to get it rare to perfection -- if the piece is thin it cooks to an unpleasant looking grayish color.

But tuna burgers? I love them. Because grinding or chopping the flesh makes it tender, even when the burger is well-done. And the color is just fine for burgers, especially because the outside surfaces crisp to a gorgeous golden brown whether you grill, broil or saute them.

I don't mix in too many seasonings when making tuna burgers. Instead, I add flavor with a tangy condiment to serve with the tuna burger on the roll. Recently I mixed the fish with chopped fresh chives -- the only herb I have been successful in growing in my garden this year -- and served the burgers with mayonnaise mixed with chopped kalamata olives and a hint of lemon peel.

This recipe is extremely easy, also quick to cook. Just perfect for casual, summertime eating, meatless/dairy meals and any old time.

Tuna Burgers with Olive Mayo

  • 5 tablespoons mayonnaise
  • 3 tablespoons finely chopped kalamata olives
  • 1/2 teaspoon grated fresh lemon peel
  • 20 ounces fresh tuna
  • 2 tablespoons chopped chives
  • 1 large clove garlic, chopped
  • salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 4 rolls
  • lettuce, spinach or arugula leaves
  • 4 slices tomato

Preheat an outdoor grill or oven broiler (or use a sauté pan). Mix the mayonnaise, olives and lemon peel together and set aside in the refrigerator.

Chop the tuna into very fine pieces (or pulse in a food processor). Place the fish in a mixing bowl. Add the chives and garlic and some salt and pepper to taste. Stir in 2 tablespoons of the olive oil. Shape the mixture into 4 patties. Brush the remaining olive oil over the surface of each patty. Grill or broil the burgers for 2-4 minutes per side or until lightly browned and crispy on both sides and cooked to the degree of doneness preferred. OR, pour the remaining tablespoon of olive oil in a sauté pan and fry the burgers for 2-4 minutes per side over medium-high heat.

Spread equal amounts of the mayonnaise mixture on the bottom side of each roll. Place a lettuce leaf on top, then top with a slice of tomato. Place the burger on top of the tomato. Cover with the top of the roll.


  • Tinned Tuna - in brine or spring water. The tuna need to be drained before use.
  • Breadcrumbs - use dried 'panko' style breadcrumbs for the best texture and colour.
  • Light Mayo - helps bind the burgers together.
  • Egg - another binding agent that holds the ingredients together.
  • Parmesan - grated Parmesan adds a lovely savoury flavour. You could also use vegetarian hard cheese instead.
  • Dijon Mustard - adds a depth of flavour but this could be left out if you prefer.
  • Lemon - the zest of half a lemon pairs really well with the tuna.
  • Parsley - chopped fresh parsley adds freshness and also a bit of colour to the burgers. You could also use chopped chives or dill.
  • Salt and Pepper - for seasoning.
  • Olive Oil - 1/2 teaspoon if air frying, 2 tablespoons if frying on the hob or baking in the oven.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Drain the tuna and place the tuna flakes into a large mixing bowl.

Two: Add all of the other ingredients (apart from the olive oil).

Three: Mix together with a spoon.

Four: Form into 4 patties or burgers and place in the fridge for 30 minutes to firm up (or up to 24 hours).

Five: Air fry the tuna burgers for 6 minutes per side or 8-9 minutes per side if frying in a conventional frying pan. Alternatively they can be baked in an oven at 190°c (375F) for 25 minutes (turning halfway)


  • Confused by all the different types of canned tuna at the market? Here's the lowdown.
  • Canned tuna often comes from albacore, skipjack, bluefin and yellowfin tuna. Which flavor you like best is a matter of personal taste, but keep in mind that the flavor can vary since not every albacore tuna out there tastes the same.
  • Tuna comes in solid, chunk and flaked varieties. Solid should have a larger piece of tuna in the can. Chunk tuna has pieces of tuna and flaked has a soft, shredded texture.
  • Tuna is packed in water or oil. Oil-packed tuna tends to be more flavorful.

Capers are the flower bud on a bush native to the Mediterranean. The buds are sun-dried then pickled in vinegar brine. Capers are usually quite small, but stemmed caperberries are as large as an olive. It is often recommended that capers are rinsed before eating because they are so salty.


Recipe Summary

  • 4 pounds tuna steaks, cut 1-inch thick
  • Pure olive oil for brushing, plus more for frying
  • Salt and freshly ground pepper
  • 1 cup finely chopped cornichons
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped dill
  • 2 tablespoons capers, drained
  • 2 tablespoons finely chopped black olives
  • 2 cups mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1/4 cup Dijon mustard
  • 2 tablespoons dry mustard
  • All-purpose flour, for dusting
  • Marinated Cabbage Slaw

Preheat the broiler. Brush the tuna steaks on both sides with olive oil and season with salt and pepper. Broil half the tuna steaks for 2 minutes per side, until just rare. Repeat with the remaining tuna steaks. Let the tuna cool to room temperature, then finely chop it with a knife.

In a large bowl, combine the tuna with the cornichons, red onion, dill, capers and olives. Fold in 1 cup of the mayonnaise and the lemon juice and season with salt and pepper. Form the tuna into 10 burgers and transfer to a baking sheet. Refrigerate until firm, about 30 minutes.

In a small bowl, whisk the remaining 1 cup of mayonnaise with the Dijon and dry mustards. Season with salt and pepper. Refrigerate the mustard mayonnaise until it is ready to use.

Dust the tuna burgers with flour. Heat 1/4 inch of olive oil in each of 2 large skillets until shimmering. Add 3 or 4 burgers to each skillet and cook over moderately high heat until browned and crisp, about 3 minutes per side for medium. Drain the tuna burgers on paper towels and cook the remaining burgers in 1 skillet. Serve the tuna burgers with the mustard mayonnaise. Pass the Marinated Cabbage Slaw separately.


Simply Healthy Cooking

Click on image to see an enlarged picture

2 tomatoes sliced about ½” thick

2 tablespoons Olive Oil (1 tablespoon for the tomatoes and 1 tablespoon for the tuna fish)

¼ cup of fresh Parmesan Cheese, grated

1 – 6 oz can Yellow Fin tuna fish

1 tablespoon fresh or dried dill (I used dried for this recipe)

1 teaspoon chopped green olives

1 teaspoon chopped Kalamata olives

1 green onion minced (use the green and white parts)

1 tablespoon mayonnaise or Greek yogurt

1 tablespoon whole grain bread crumbs (I toasted 1 Thomas Whole Grain Thin bagel and then put the toasted bagel in my food processor and pulse until fine)

Preheat Broiler on low heat to prepare for the “Broiled Tomatoes”. Click here to see the “Broiled Tomato” recipe used here.

Open can of yellow fin tuna fish and drain olive oil. Leave a little bit in the tuna fish for flavor. Shred the tuna fish in a small bowl. Chop the olives and green onion and add to the tuna fish. Add the dill, mayonnaise or Greek yogurt, bread crumbs and egg white. Mix until all ingredients are combined. This makes about 3 to 4 patties. Put the rest of the bread crumbs on a small plate and lightly coat the tuna patties, both sides.

In an 8” or 10” frying pan, heat 1 tablespoon of olive oil over medium high heat. Put the tuna burgers in the pan and cook for about 5 minutes on each side until heated thoroughly and the egg white is safely cooked.

On a plate, place the tuna burger, add the creamy dill sauce. Click here for recipe link. Top tuna burger with broiled tomato.


Lemon Garlic Tuna Burgers

These lemon garlic tuna burgers are going to become your new favorite recipe. I just want to put that out there. As the title states, they’re loaded with lemon, garlic, and scallions, and impossibly easy because I use canned tuna!

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.

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.

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!


Watch the video: Συνταγή για κεφτέδες με λουκάνικο, ρύζι και γιαούρτι. Καλοκαίρι #not 23082021. OPEN TV (October 2022).