Dijon-Caper Tuna Burgers

3 6-oz cans tuna
1 stalk celery
1 shallot, chopped
1/4 cup fresh breadcrumbs
2-3 tablespoons mayo
1 1/2 tablespoon Dijon mustard
1 tablespoon nonpareil capers
1/4 teaspoon celery seed
fresh black pepper

Place all ingredients in a medium bowl. Mix until all ingredients are fully incorporated. Form into 4 flat patties. Heat a couple of tablespoons of canola oil in a skillet. Pan fry each patty for 3 minutes on each side or until crisp, golden and warm all the way through.

My thoughts:

School is just about back in session here in Baltimore and it got me thinking about my elementary school days. We used to have tuna burgers for dinner or lunch occasionally I was a kid and I thought it would be fun to revisit them using slightly more exciting ingredients. These are much more flavorful than what I ate back in the ’80s but I think just as easy. I also switched up the name to “croquettes” to fancy it up a bit; apparently my husband’s family called them this so I’m adopting it.


  1. Excellent!
    I thinks I'll use coarse breadcrumbs next time — a little loose with fine — but excellent flavor — finely balanced. a grown-up tuna burger — oops,"croquette."

  2. This sounds really delicious, as well as quick and easy.

    Capers are definitely an underrated ingredient, but are a powerful one in any good cook's arsenal.