Tuna Burger on Sourdough Bread


These tuna burgers are just what the doctor ordered. Doctor? I don’t know. When was the last time you heard that saying? 


This recipe for tuna burgers is not a dog-and-pony show but it’s definitely something you can serve for a casual dinner party. Look at those beautiful julienned zucchini. They scream effort. I bought this julienne peeler and never looked back. There are some kitchen gadgets you just should have and use regularly. 


Now after I put together these tasty burgers I thought a nice topping would be mustard. But not any mustard. It must be a mustard with personality. This one looks like it has just that. It’s a whole grain mustard made with a mere 6 ingredients. 

Now let’s just say you don’t care for mustard and that’s valid. I would add a sriracha or hot sauce blended with some plain yogurt. Enjoy!


Serves 4


  • 2 (5 ounce) cans of tuna in water, drained
  • 4 tablespoons quick cook oats
  • 4 tablespoons Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon celery salt
  • 1 medium zucchini, julienned
  • 4 slices of tomato
  • 4 slices of sourdough bread, toasted


  1. In a medium bowl mix together all the ingredients. 
  2. Heat a pan on medium-high heat and spray with oil.
  3. Form tuna into 4 equal burgers and place in pan.
  4. Cook 3-5 minutes per side or until slightly browned. 
  5. Serve with zucchini and tomato on toasted sourdough bread.
  6. Serve with a good quality mustard such as whole grain mustard.


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