Tuna Burgers with Grilled Pineapple and Lemon Mayo
Canned tuna doesn't have to mean boring old tuna sandwiches. This recipe for tropical-style Jalapeño Tuna Burgers is likely to become a summertime (and all-season!) staple.
Prep Time15 mins
Cook Time15 mins
Chill Time1 hr
Total Time30 mins
Servings: 4 tuna burgers
- 2-5 oz. cans jalapeno tuna
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp finely chopped parsley
- 1 large egg
- 1/2 cup panko
- 1/2 tsp ground black pepper
- 2 Tbsp olive oil
- 1 cup chopped pineapple
- Lemon mayo (see recipe below)
- Boston/bibb lettuce
- 1/2 cup light mayo
- 1/2 tsp lemon zest
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp ground black pepper
Drain tuna, reserving 1 tsp oil, and place in medium-sized bowl.
Add oil from tuna, lemon juice, parsley, egg, panko, and black pepper to bowl. Mix well.
Form 4 burger-sized patties with tuna mixture.
Place in refrigerator for about an hour.
Heat large skillet with 2 T olive oil over medium heat.
When skillet is hot, add tuna patties and cook for about 4 minutes on each side, until browned.
While tuna burgers are cooking, heat a second skillet or grill pan over medium-high heat. Add pineapple to pan and cook for about 8 minutes, stirring often, until pineapple begins to brown.
Top tuna burgers with lemon mayo and grilled pineapple and serve on toasted whole wheat buns with lettuce.
In a small bowl, mix together light mayo, lemon zest, freshly squeezed lemon juice, and black pepper.
Chill until serving.