Quick Tuna Burgers for Two
Turn a can of tuna into a zesty tuna burger with this quick recipe. If you can’t find good whole-wheat hamburger buns, whole-wheat English muffins are a great substitute. The burger mixture might seem a little soft going into the pan, but once the first side is cooked, you’ll be able to flip the burgers easily. Serve with steamed broccoli or sweet potato fries.
From EatingWell: March/April 2011
Yield: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes
- 1 5- to 6-ounce can chunk light tuna (see Note), drained
- 1/4 cup coarse dry whole-wheat breadcrumbs (see Tip)
- 1/4 cup low-fat mayonnaise, divided
- 2 tablespoons chopped pimientos or roasted red peppers, divided
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 1/4 teaspoon Old Bay seasoning, divided
- 1 1/2 teaspoons extra-virgin olive oil
- 2 whole-wheat hamburger buns or English muffins, toasted
- 2 lettuce leaves
- 2 slices tomato
- Combine tuna, breadcrumbs, 2 tablespoons mayonnaise, 1 tablespoon pimientos (or roasted red peppers), celery, onion and 1/8 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 2 tablespoons mayonnaise, 1 tablespoon pimientos (or peppers) and 1/8 teaspoon Old Bay seasoning in a small bowl.
- Heat oil in a medium nonstick skillet over medium heat. Form the tuna mixture into two 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.
Tips & Notes
- Note: Chunk light tuna, like all fish and shellfish, contains some mercury. According to the FDA and EPA, women who are or might become pregnant, nursing mothers and young children should limit their consumption to 12 ounces a week of fish with lower mercury, including canned “light” tuna. Consumption of albacore tuna (which is labeled “white”) should be limited to no more than 6 ounces a week. And, if you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.
- 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 we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Nutrition Per Serving: 320 calories; 12 g fat (2 g sat, 5 g mono); 20 mg cholesterol; 39 g carbohydrates; 17 g protein; 5 g fiber; 646 mg sodium; 358 mg potassium.
Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (26% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 1/2 lean meat, 2 fat