Can I use canned tuna instead of fresh?

No. I really recommend using fresh or frozen (and thawed) tuna for this recipe. Canned tuna has a very different texture and moisture level that makes it hard to form patties that hold together the same way. Fresh is worth it here!

How do I keep the tuna patties from falling apart?

Two things: don't over-process the tuna (it should not be uniformly smooth), and don't skip the chill time. Both of those steps are what keep these patties intact when they hit the pan.

Can I grill these tuna burgers instead of pan-frying?

You can! Cook for 3-5 minutes per side over medium-high (400 to 450 degrees F) heat. Make sure your grill grates are very clean and well-oiled. The patties are a little more delicate than a beef burger, so handle them gently when flipping.

Can I make the tuna burger patties ahead of time?

Yes! You can form the patties and keep them in the fridge for up to 24 hours before cooking. Just keep them covered. Otherwise, you can partially freeze uncooked patties on a plate or baking sheet before transfering to a freezer-safe zip-top plastic bag and freeze for up to 3 months.

Easy Gluten Free Tuna Burgers Recipe

Description

Piled high with avocado, pickled red onions, sriracha, and mustard, these zesty gluten free tuna burgers definitely satisfy with a variety of flavors and textures.

Ingredients

Units Scale

For the Tuna Burgers:

2 teaspoons brown mustard
1 tablespoon coconut aminos/tamari
1 teaspoon fish sauce
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/2 teaspoon kosher sea salt
1/2 teaspoon freshly ground black pepper
1 lb Ahi tuna, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil

Toppings:

1 avocado, pitted, peeled, and thinly sliced
2 tablespoons sriracha
1 tablespoon brown mustard
1/4 cup pickled red onions (use the instructions here to make your own)
Green lettuce

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Instructions

Process tuna. Combine mustard, coconut aminos, fish sauce, garlic, ginger, salt and pepper in a food processor. Pulse until pastelike, scraping the sides as necessary. Add tuna pieces to the food processor and pulse until just combined.Don't completely process the tuna into a smooth paste; there should still be pieces of tuna.
Form the patties. Oil your hands lightly to prevent the tuna mixture from sticking to you rather than to itself. Form the tuna mixture into 4 patties and refrigerate for at least 1 hour.
Cook patties. Heat olive oil in a skillet over medium-high heat. Add tuna patties and cook for 2 to 3 minutes per side.
Assemble burgers. Pile on the toppings and wrap in green lettuce or serve on a gluten free bun. Eat immediately!

Notes

Don't over-pulse the tuna. You want small bits of tuna throughout the patty, not a perfectly uniform paste. Check often between pulses.
The chill time matters. Skipping the 1-hour chill is tempting, but please don't! It helps the patties hold together when they hit the hot pan and keeps them from falling apart on you.
Oil your hands. When forming the patties, oil your hands with a little olive oil or vegetable oil to prevent the tuna from sticking to you rather than together.