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Daddo’s Tuna Burgers

My father calls me Amo. I call my father Daddo. My siblings are also all called by names with an -o tacked on to the end. I don’t remember when or why we began calling each other in this way, but there’s something about it which makes my heart throb with love for my family. It’s like our private family language. There’s love in that -o.

Recently, I shared my family’s top secret recipe for Connecticut Supper; a beefy, cheesy casserole-type dish, which is my dad’s specialty. But, my dad has other specialties too. And the one which most easily comes to mind is his recipe for tuna burgers. My dad’s tuna burgers aren’t actually burgers, in the traditional sense. They’re more of a tuna melt with a twist. Whatever you call them, they are delicious and make a super-simple meal, which is perfect on nights when you have no idea what to cook.

My dad prepares these foil-wrapped goodies by the dozen and throws the extras in the freezer for a quick meal anytime. I’d almost guarantee that when I visit my family for Thanksgiving, I’ll be able to find a few of these babies hiding out in the freezer. They won’t last long with me in the house!

So, next week, when you’re wrapped up with preparing pies and dishes in preparation for Thanksgiving, and haven’t a moment to think about what you’re going to eat for dinner, make these. Add a quick salad on the side. Dinner is served.

Daddo’s Tuna Burgers


  • 3 6.4-ounce packets Chunk Light Tuna in Water
  • 1/3 cup Mayonnaise
  • 1/2 cup Olives, sliced
  • 6 slices American Cheese, chopped
  • 4 Tablespoons Butter
  • 6 Rolls (Vienna or Kaiser)


Preheat oven to 375 degrees. Combine tuna with mayonnaise until well-mixed. Stir in the olives and cheese. Split the rolls in half and lightly butter the insides of both halves. Place a mound of the tuna mixture onto each bun and tightly wrap the buns in foil. Bake for 30-35 minutes until the insides are warm and melty and the buns are slightly crisp.

Make 6 Burgers


5 responses »

  1. Nice job, Amo! I think I would have enjoyed these more growing up if I didnt have to pick out the olives. I have bad memory-associations with tuna burgers for that reason but I might have to make them sans olives.

  2. My mom used to make these (without the olives) a lot when I was growing up. I recently made them myself when I had some leftover rolls. Since I was having trouble coming up with supper ideas tonight and no time for shopping, I think I know now what I’ll have! 🙂 Thanks for the reminder.

  3. These burgers look and sound delicious!

  4. Oh yumo – these look great. For the non-olivers, try gerkin pickles instead – also yumo.
    🙂 Mandy


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The Gourmand Mom

Good food, seasoned with a dash of life

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