I first had a Thai tuna burger in a little delicatessen at my favorite health food market. Unfortunately, they weren’t allowed to give out the recipe. They could however, tell me the ingredients so I played around with those and added a few of my own. These are moist, spicy, and um, um good!
With only seven ingredients, it’s a super quick recipe that you can have ready in about 15-20 minutes. First, you need to take fresh cilantro and dice up about 2 tablespoons. Slice the green onions into thin coins and separate the layers of onion or mince if you like smaller pieces. I use all of the white and about an inch up the stalk but you can use more of the green if you like.
Chop up raw, unsalted peanuts until they are small chunks. You don’t want to make them too fine. Measure out the other ingredients: canola mayonnaise, red pepper flakes, and gluten free panko crumbs. (If you don’t need to avoid gluten, then substitute in regular crumbs.) Crumble up the two cans of albacore tuna. I really like the Wild Planet brand.
Dump everything on top of the crumbled tuna.
I use my hands and blend everything together well. You should be getting a whiff of the onions and red pepper flakes. Is your mouth watering? If you don’t like things very spicy, then use a tad less of the red pepper flakes. If you like it on fire, use more than my recipe calls for!
Divide this mixture into five sections and shape into burgers.
Don’t make them too thick! Heat a tablespoon of olive oil on a flat skillet over medium heat. Place the formed burgers onto the hot skillet.
Cook over medium heat until the underside is golden brown. Then gently flip over and cook the other side. When the burgers are done, I put them on a paper towel draped plate to soak up any extra oil. After I have made up the burgers, I let some cool while I eat and then wrap the cooled ones individually in plastic wrap, then in a Ziploc freezer baggie and freeze. Now they’re ready to grab when I need to pack a quick lunch for substitute teaching.
It’s finally time to dish up! You don’t have to do this, but I like to take colorful lettuce leaves fresh from the garden and fan them out. The Thai tuna burger goes on top with a fresh cilantro leaf adorning the burger. Doesn’t that look pretty!
Drum roll please! Take you first yummy bite. Isn’t it delicious! I love the chunks of peanuts and how moist the burger is! It has the perfect amount of spice. Is your mouth watering yet?
I hope you enjoy this quick, easy meal for on the go or to sit down and quietly dine in.
- 2 cans white albacore tuna
- Canola mayonnaise - 1/2 cup
- Gluten Free Panko bread crumbs - 1/3 cup
- Cilantro- 2 Tablespoons minced cilantro
- Green Onions - 3-4 minced white and light green sections
- Red Pepper Flakes - 1 teaspoon
- Drain and then crumble the tuna from two cans of albacore tuna. There is probably only a small amount of liquid depending on the brand of tuna you choose. Put into a medium mixing bowl.
- Mince enough fresh cilantro to make 2 tablespoons and add to tuna.
- Mince the white and light green sections of the green onions and add to tuna.
- 1/2 cup of canola mayonnaise
- 1/3 cup of gluten free panko bread crumbs
- 1 teaspoon red pepper flakes
- Using your hands, blend all ingredients together well. Form into five equal sections and then make into burgers. Put 1-2 tablespoons of olive oil on a flat skillet over medium heat. Once the oil is heated, place the burgers on the skillet. Watch closely and when the bottom of the burgers have turned golden brown, flip over and cook the other side.
- Place on a colorful array of lettuce leaves. Garnish with a cilantro leaf
- These freeze well after being cooled, wrapped in plastic wrap and stored in a Ziploc freezer baggie.
