Spanish Style Tuna Burgers

Name: Spanish Style Tuna Burgers
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 cans (5 to 6 ounces each) of tuna, drained; Zest and juice of 1 lemon; 1 tablespoon fresh parsley, minced; 1 tablespoon scallion, sliced; 2 tablespoons roasted red peppers, finely chopped; 1/2 cup panko breadcrumbs; 1/2 teaspoon smoked paprika; 1 egg, beaten; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper; 2 tablespoons olive oil; 4 ounces Manchego cheese, thinly sliced; 4 brioche burger buns; Aioli or brava sauce for serving; Shredded lettuce for serving

These flavorful tuna burgers are a delicious and simple twist on a classic dinner staple.

By Daily Recipes Book· 🌍 Spanish· July 27, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

10 minutes

Total

45 minutes

Serves

These tuna burgers are a wonderful change of pace from traditional beef. They are incredibly easy to pull together using pantry staples, making them a fantastic option for a quick weeknight dinner that the whole family will love. The combination of smoky paprika, salty Manchego cheese, and sweet roasted red peppers gives them a bright and inspired taste.

My top tip for success is to make sure you let the patties chill in the fridge for at least twenty minutes before cooking. This simple step helps the ingredients bond together and ensures the burgers hold their shape perfectly in the skillet. Serve them with a generous slather of aioli for the best experience.

Ingredients

2 cans (5 to 6 ounces each) of tuna, drained
Zest and juice of 1 lemon
1 tablespoon fresh parsley, minced
1 tablespoon scallion, sliced
2 tablespoons roasted red peppers, finely chopped
1/2 cup panko breadcrumbs
1/2 teaspoon smoked paprika
1 egg, beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil
4 ounces Manchego cheese, thinly sliced
4 brioche burger buns
Aioli or brava sauce for serving
Shredded lettuce for serving

Instructions

1
Drain the canned tuna thoroughly using a fine mesh strainer and discard the liquid.
2
In a large mixing bowl, combine the lemon zest, lemon juice, parsley, scallion, roasted red peppers, panko, smoked paprika, beaten egg, salt, and pepper.
3
Gently flake the drained tuna into the bowl and mix everything until well combined.
4
Divide the tuna mixture into four even portions. Roll each into a ball and flatten into a patty, then place them on a parchment lined plate.
5
Refrigerate the patties for 20 to 60 minutes so they firm up.
6
Heat the olive oil in a large skillet over medium high heat until it shimmers.
7
Carefully add the patties to the pan and sear for about 3 minutes until golden brown.
8
Flip the patties and cook for another 2 minutes.
9
Top each patty with a slice of Manchego cheese and cover the pan for 1 minute until the cheese has melted.
10
Toast the brioche buns, spread them with your choice of aioli or brava sauce, and serve the patties topped with shredded lettuce.

💡 Tips

Store any leftover patties in an airtight container in the fridge for up to two days. When serving, I recommend toasting your buns well so they stay firm against the juicy patty. If you cannot find Manchego cheese, Asiago or Gruyere are great alternatives.

#Dinner #Fish #Quick #Easy #Healthy

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