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.
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Makes: 4 tuna burgers
Ingredients
- 2-5 oz. cans jalapeno tuna
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp finely chopped parsley
- 1 large egg
- ½ cup panko
- ½ tsp ground black pepper
- 2 Tbsp olive oil
- 1 cup chopped pineapple
- Lemon mayo (see recipe below)
- Boston/bibb lettuce
Lemon Mayo
- ½ cup light mayo
- ½ tsp lemon zest
- 1 tsp freshly squeezed lemon juice
- ¼ tsp ground black pepper
Instructions
- 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.
Lemon Mayo
- In a small bowl, mix together light mayo, lemon zest, freshly squeezed lemon juice, and black pepper.
- Chill until serving.
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