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Tuna Burgers




Source of Recipe


Arlette_Arthur 2013


List of Ingredients




Tuna Burgers


2 5- to 6-ounce cans chunk light tuna, drained
1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)
1/2 cup low-fat mayonnaise, divided
1 4-ounce jar chopped pimientos, drained, or 1/3 cup chopped roasted red peppers, divided
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 teaspoon Old Bay seasoning, divided
1 tablespoon extra-virgin olive oil
4 whole-wheat hamburger buns or English muffins, toasted
4 lettuce leaves
4 slices tomato

Recipe




Combine tuna, breadcrumbs, 1/4 cup mayonnaise, half of the pimientos (or roasted red peppers), celery, onion and 1/4 teaspoon Old Bay seasoning in a medium bowl, breaking up any larger pieces of tuna until the mixture is uniform and holds together.

Combine the remaining 1/4 cup mayonnaise, the remaining pimientos (or peppers) and 1/4 teaspoon Old Bay seasoning in a bowl.

Heat oil in a large nonstick skillet over medium heat.

Using a generous 1/3 cup each, form the tuna mixture into four 3-inch burgers.

Cook until heated through and golden brown, about 2 minutes per side.

Spread the top half of each bun (or English muffin) with pimiento mayonnaise and place a burger, lettuce and tomato on the bottom half.


Tip:

To make your own coarse dry breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs try Ian’s brand, labeled “Panko breadcrumbs.”