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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 4 servings The following items or measurements are not included below: Egg Beaters egg substitute 1 tablespoon light mayonnaise |
||
| Calories 95 | ||
| Calories from Fat 25 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 281mg | 11% | |
| Potassium 141mg | 4% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 1.3g | ||
| Protein 11.4g | 22% | |
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Where's the Tuna? (Tuna Burgers) Longmeadow Farm
By: Andi of Longmeadow Farm
Jan 29, 2008
Life can't be about all beef. "Where's The Beef?" questions are fewer nowadays due to an influx of health concerns, as well as those that are watching their weight. The Longmeadow Farm is following suit and will openly and warmly embrace these new "burgers" to grace our "Saturday Lunch at the Farm" crowd. I wanted to produce a light(ish) tuna burger that made Dennis, Jerry, Uncle Dick, and my Dad feel as light as a Spring beetle floating around on a wind current after lunch. This recipe did it. Everyone was full, but not so full they wanted to clamber off to the backyard hammock, and pull their hat over their face. This gave them enough energy to have their giddy-up for all the many maelstroms that would undoubtedly follow them around for the afternoon. Go ahead, try them "Maryland" style with the use of our beloved "Old Bay Seasoning" and get ready to work hard this afternoon. Can be easily doubled for a big crowd.
SERVES 4
Ingredients
- 1 (6 ounce) can tuna in water
- 3 tablespoons fresh breadcrumbs (or canned)
- 1 tablespoon pickle relish
- 3 tablespoons Egg Beaters egg substitute or 1 egg
- 1 teaspoon pimiento (optional)
- 1 green onion (chopped)
- 1 small celery (chopped)
- 1 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay Seasoning (or I use extra Old Bay!) (optional)
- 1 dash Tabasco sauce (optional)
- 1 small green pepper, chopped (optional)
- 4-5 slices cheddar cheese (optional) or soy cheese (thin slice) (optional)
- hamburger buns
Directions
1
Open and drain canned tuna.2
Mix together rest of ingredients except tuna, cheese and rolls.3
When mixing ingredients, I add one ingredient at a time, and gently but throughly mix all ingredients.4
Add tuna and gently fold together, and make firm patties.5
Heat skillet, that is sprayed with cooking spray or use 1 teaspoon of oil on bottom of pan.6
When heated on medium high heat, add each patty browning on each side for 5 minutes each.7
Add a piece of cheese on top to melt slightly.8
Open hamburger buns, and place in oven @350 degrees until toasted, (about 3/4 minutes).9
Put on buns and serve with fresh lettuce, tomato, and mustard.
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- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Roxygirl in Colorado
On Sep 27, 2008
This turned out GREAT! I love salmon burgers and this was equally good. I used a cast iron skillet and I got a nicely browned crusty "burger." I decided to top with a thick slice of Colby cheddar and it was just the thing to make it taste like a tuna patty melt (minus the bun since I was going low carb). My burger was so juicy. I did add some dried rosemary, cayenne pepper, and grill pepper, and loved the flavor they gave. Thanks Andi, for a super satisfying lunch. Roxygirl
From: loof
On Jul 31, 2008
What a wonderful treat! This healthy sandwich is made with things I always have on hand and is so easy it can be ready in a flash. I did not use the onion or celery, but did used the green pepper and Tabasco. I took the advice of FT in her review and was patient when cooking these, waiting the 5 minutes before turning the patties, and they held together beautifully. These will become a staple at my house - thanks for sharing!
From: Chef-Boy-I-Be Illinois
On Jul 7, 2008
I intended to make a tuna burger from a recipe in the latest issue of my Today's Diet and Nutrition, but this one sounded better! I used a 1# tuna steak that I pulsed in my food processor. I grilled these on the Foreman Grill. Delicious and healthy, thank you for sharing!
From: Sue L
On May 1, 2008
We made these as burgers according to the recipe and they were much enjoyed. I like the hint of mustard flavor! Thanks for posting
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