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Super Easy Tuna Burgers

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Submitted by monagha

Open-faced tuna melts pile canned tuna, mayo, dill pickles, and onion onto a toasted bun, then broil with melty cheese on top. Five-ingredient lunch ready in 10 minutes flat.

YIELD

2 servings

PREP

5 min

COOK

5 min

READY

10 min

These are not really burgers. They’re open-faced tuna melts, the diner-counter classic that turns a can of tuna and a hamburger bun into a hot, melty lunch in under 10 minutes. Mayo binds the tuna into a creamy, scoopable filling. Chopped dill pickles add tang and crunch. Onion brings a sharp savory bite that keeps the whole thing from going one-note.

Toasting the bun first is the move. Untoasted bread under hot, mayo-dressed tuna goes soggy fast, especially after the broiler stage. A quick toast on both halves builds a sturdy base that holds up to the cheese melt.

Processed cheese slices are the right call here, even if they feel old-school. They melt fast and even under the broiler, draping over the tuna in a glossy sheet rather than puddling around the edges like sharper cheddar would. Save the artisan cheese for another sandwich.

The 4-minute broil is the active step that takes this from a tuna sandwich to a tuna melt. Watch closely. Broilers vary, and 30 seconds of inattention can take the cheese from melted to charred.

Serve immediately. Tuna melts wait for no one.

Kitchen Tips

  • Drain the tuna thoroughly. Wet tuna makes soggy mounds and weakens the mayo bind.
  • Use canned tuna in oil for richer flavor, or in water for a lighter, leaner version. Both work.
  • Sweet onion or a tablespoon of finely minced shallot tames the bite for kids who balk at raw onion.
  • Add a teaspoon of Dijon or yellow mustard to the mix for extra tang.

Variations

  • Swap dill pickles for sweet relish for a sweeter, more old-school tuna salad style.
  • Top with a sliced tomato under the cheese for added freshness and acid.
  • Use sharp cheddar or Swiss instead of processed slices if you don’t mind a slightly less even melt.

Ingredients

7 202.3
OUNCES ML/G TUNA, CANNED
drained
2 30
TABLESPOONS ML ONIONS
chopped
2 30
TABLESPOONS ML PICKLES, DILL
chopped
¼ 59
CUP ML MAYONNAISE
2 2
EACH CHEESE SLICES, PROCESSED
optional *

Directions

Combine ingredients, except cheese.

Split and toast hamburger buns, and spread bottom half with tuna mixture.

Top with a slice of cheese and broil for 4 minutes or until cheese melts.

Add bun tops.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 196 48% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 512mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 35g
Vitamin A 2% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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