It’s not only a great choice for a weekday meal, but it is also perfect for a day at the beach. A good idea (that I have not tried yet) is to make tuna burgers with them. If any of you tries them, please let me know. How would that go? I’m thinking I would make them with lettuce, sliced cucumber… I think that should go in there. Sliced tomatoes, a little bit of grated ginger on top ( I always put grated ginger in my tuna.), and perhaps some wasabi mayonnaise?
That sounds good already, I think I’ll try it this week.
Recipe adapted from Simply Recipes
(yields 4 patties)
2 6-ounce cans tuna
2 teaspoons Dijon mustard
1/2 cup bread crumbs
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper
A couple squirts of Tabasco
1 raw egg
2 Tbsp olive oil
- Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
- In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
- Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
- Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
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