These tasty, quick and healthy skillet tuna burgers are the perfect busy weeknight supper option. They freeze well too!
My kids and I love a good burger, but sometimes you don’t have ground meat or fresh fish on hand. Enter: these delicious, easy and budget-friendly tuna burgers! Tuna is an excellent source of Omega-3 fatty acids, which is important for brain, nerve and eye development in kids. To reach their recommended needs per week, experts recommend 2-3 servings of omega-3-rich fish per week. We usually make these burgers, or my salmon skillet burgers, as well as either order sushi or make this homemade tuna noodle casserole (which makes great leftovers too!).
These tuna burgers are perfect for crazy busy weeknights when you just need something fast and simple. No thawing meat or labour-intensive instructions here – just a few staple ingredients, a bowl, a skillet and you’re good to go! We pair these with fruit salad or a garden salad. If we’re in a big rush, it’s raw veggies and hummus!
You can batch cook these and store in the freezer (separated with wax or parchment paper) to warm up for school lunches or fast leftovers. I often top a salad with a leftover tuna burger for my lunch!
Skillet Tuna Burger
These quick tuna burgers are a great and easy way to switch up your burger options this summer.
Ingredients
- 3 cans chunk light or flaked light tuna, drained well
- Wasabi Mayo (1/4 cup mayonnaise mixed with one teaspoon wasabi paste) * wasabi optional
- 2-3 small mushrooms diced
- 1/2 cup panko bread crumbs
- 2 eggs, whisked
- 1 (or more) teaspoons garlic powder
- sprinkle of lemon pepper
- salt to taste
- 1 tbsp oil (I used a combo of olive oil and sesame oil)
Instructions
- Combine all ingredients into a medium sized bowl (first with a fork and then with hands to mix really well)
- Form burgers carefully with hands (you'll notice that they are more moist than regular burgers, so may take a bit more time forming the burgers so that they stick). Place on a plate delicately.
- Heat a large non-stick skillet or frying pan over medium-high heat and add oil. Carefully place burgers into skillet (don't over-crowd) and pan fry on both sides until golden brown (you may want to press down gently as they are cooking with a spatula).
- Once cooked, remove from pan and transfer to a whole grain bun. I served with more wasabi mayo, lettuce and tomatoes.
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![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
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