14 minutes

    These fishburgers taste almost identical to the beef original. Perfect for a low-cholesterol diet and very easy to make! Enjoy!

    74 people made this

    Serves: 2 

    • 185g tinned tuna in water, drained
    • 1/4 cup (65ml) teriyaki sauce
    • 1/2 cup bread crumbs
    • 1 egg white
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon minced garlic
    • 1/4 teaspoon Tabasco sauce
    • 1 teaspoon vegetable oil

    Preparation:10min  ›  Cook:4min  ›  Ready in:14min 

    1. Combine the tuna, teriyaki sauce, bread crumbs and egg white in a bowl until well combined and no large pieces of tuna remain. Season with black pepper, garlic and Tabasco. Mix well then form into two patties.
    2. Heat vegetable oil in a frypan over medium-high heat. Cook the patties until brown on both sides, about 2 minutes per side.

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    Reviews in English (64)


    Yum Oh! A great alternative to a tuna sandwich. I did change it a bit. I used Veri Veri Teriyaki which is thick with a great flavor not too strong. I also added about 2T of Wasabi paste. I thought this went better with tuna than Tabasco or Mexican hot sauce. The bread crumbs I used were Italian. VERY GOOD- WILL MAKE AGAIN!  -  19 Aug 2008  (Review from Allrecipes USA and Canada)


    I tried these on the grill and they came out great! Plump and juicy, with no fishy taste. I even topped them with cheese, and they still tasted very much like regular burgers, so they'd be perfect if you're trying to cut out red meat or lower cholesterol. I used the thick, sweet teriyaki sauce instead of the watery "and marinade" type, and I think that made all the difference as far as saltiness, but it's still a good idea to start out with less and add more to taste.  -  12 Mar 2007  (Review from Allrecipes USA and Canada)


    I wouldn't say this tastes anything like real beef but it did turn out really good. I did add the entire egg which held the patty together really well. I also didn't add teriyaki sauce at all, instead I added some sweet pickle relish, garlic powder, black pepper and lots of dill. Before I pan-fried them I coated them with bread crumbs so they were nice and crispy. I agree with another user that these would be great served on salad.  -  15 Oct 2008  (Review from Allrecipes USA and Canada)