Asian Tuna Burger USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
The Asian Tuna Burger has Albacore tuna mixed with flavorful bread-crumbs and spices, cooked and served on a whole grain roll.
One burger provides 2 oz equivalent meat, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, ⅛ cup additional vegetable, and 1 oz equivalent grains.
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  • Combine tuna, mayonnaise, garlic, ginger, soy sauce, onions, peppers, sesame oil, canola oil, egg whites, and breadcrumbs in a large bowl. Stir well.
  • Using a No. 8 scoop, portion 1⁄2 cup (about 2 4⁄5 oz) tuna patties onto a sheet pan (18′′ x 26′′ x 1′′) lined with parchment paper and lightly coated with pan release spray. Flatten 25 meat patties into an oval shape in each pan.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 400 °F for 10 minutes.
    Convection oven: 375 °F for 8 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove from oven. Set tuna patties aside for step 7.
  • Place the bottom half of 25 rolls on a steam table pan (12′′ x 20′′ x 2½′′).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Place 1 tuna patty on top of each bottom half of roll.
  • Place 1 lettuce leaf (about 1⁄2 oz) on top of each tuna patty.
  • Place 1 tomato slice (about 1 oz) on top of lettuce.
  • Place top half of roll on each sandwich.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Serve 1 burger.


Nutrition Facts
Asian Tuna Burger USDA Recipe for Schools
Amount Per Serving 1 burger
Calories 213 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 28mg9%
Sodium 382mg17%
Potassium 197mg6%
Total Carbohydrate 24g8%
Dietary Fiber 3g13%
Total Sugars 4g4%
Protein 17g34%
Vitamin D 0IU0%
Calcium 41mg4%
Iron 1mg6%
*Marketing Guide
50 Servings:
Green onions: 6 oz
Romaine lettuce: 2 lb 8 oz
Tomatoes: 3 lb 12 oz
Red bell peppers: 10 oz
100 Servings:
Green onions: 12 oz
Romaine lettuce: 5 lb
Tomatoes: 7 lb 8 oz
Red bell peppers: 1 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 8 lb 12 oz
About 1 gal 1½ cups/50 burgers
100 Servings:
About 17 lb 8 oz
About 2 gal 3 cups/100 burgers