Tuna Burgers

easy and delicious tuna burger

Have I ever mentioned how much I enjoy seafood? I don’t think I’ve ever encountered anything from the ocean that I didn’t enjoy. That being said, there are some products that are easier to get a hold of, such as tuna. I could eat tuna every day. It’s easy to grab and take for lunch, and I’ll often eat it when I’m home on the weekends as a quick lunch.

My husband, on the other hand, does not share the same affinity for seafood. He’ll eat the occasional salmon filet and will sometimes be okay with a tuna sandwich – but those times are few and far between.

A few weeks ago, I hadn’t gone grocery shopping, but knew I had quite a few cans of tuna in the pantry. I didn’t want to give my husband a tuna sandwich for dinner, so I decided to get creative. I’ve seen salmon patties before and I’ve heard of tuna casserole…so my wheels started turning and I decided to take a risk and make tuna burgers!

To my surprise, my husband thoroughly enjoyed the dish and even said he’d like to eat it again! Although I didn’t eat mine on a bun, I also very much enjoyed this – so much so that I made it again the following week!

I hope you give this recipe a try. If you do, please take a picture and tag me on social media because I’d love to see your version!

Tuna Burgers

Ingredients

  • 3 small cans of tuna
  • 2 tbsp coconut flour
  • 2 tbsp almond flour
  • 1/4 C mayo
  • 1 egg
  • 1-2 tsp sriracha (or your favorite hot sauce, I used chili garlic sauce)
  • 1 tbsp spicy ranch dressing
  • pepper jack cheese slices (optional)
  • salt & pepper
  • 1 tbsp coconut oil for frying

Instructions

  1. Place all of the above ingredients in a large bowl and mix together. Let stand for 5 minutes.
  2. Heat your coconut oil in your skillet over medium high heat and form your tuna into patties. This recipe should yield 6 patties.
  3. Place your patties in your skillet and allow to brown on each side (approximately 2-3 minutes per side).
  4. If you are using cheese, place on the tuna patty after flipping.
  5. Serve with on a bun with lettuce, tomato and some more spicy ranch dressing. {Suggestion: butter your bun and toast in a dry skillet}
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