Photography not being my strong suit, the only way I can convince you that these tuna burgers are lick-the-plate good is to confess that two of us ate enough for four, and probably would have kept going if I'd made a larger batch. Everything except the fresh tuna comes right from the pantry, making these burgers quick and easy for weeknight dinners or weekend lunch. For sliders, divide the tuna mixture into eight patties insead of four. If you're like me and get mad cravings for Sriracha, you'll love the spicy sauce slathered on top of each burger. Although you can cook these on a grill or panini press, a stovetop frying pan works best, because fish burgers are a bit delicate and like to be settled on a flat surface. When you're in the mood for a burger but want something lighter and healthier than beef, this recipe will surely satisfy.