Olive Tuna Burgers with Parsnip Fries

Last time I cooked tuna burgers, they had sort of an Asian influence. This time they were inspired by Italian flavors, like a puttanesca with tuna. I LOVE tuna burgers, and I don’t make them enough! I thought of this recipe at the farmers market because Berkshire Mountain Bakery had some awesome olive ciabatta. The tuna went perfectly with the rolls. It also went perfectly with some parsnip fries I made in the oven.

All the parsnips cut into fry size.

Olive oil, salt, pepper, and paprika.

All the fries lined up ready to go into the oven.

Now on to this beautiful thing.

I trimmed the skin and discolored parts, then cut the meat into small squares.

This is good raw, but a little better seared on the outside and pink in the middle.

You have to be careful because they are fragile.

The fries were great, kinda like sweet potato fries. They aren’t crispy like they look though.

The tuna mix has tuna, parsley, scallions, capers, mayo, salt, pepper, and red pepper flakes. It was on an olive ciabatta.

The fries were parsnips cut and mixed with olive oil, salt, pepper, and paprika. Bake at 450 until burnt edges. Mix around and flip once during cooking.


  1. The tuna burgers look really tasty. I think we might try this for dinner one week. As for the parsnip fries – do they taste similar to potatoes, or is there a very different taste? I’ve never actually tried parsnips before.

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