I have always loved tuna burgers, which is ironic because I really don’t like tuna that much. But with the original recipe including breadcrumbs, I never made them. Everyday Paleo has a salmon cakes recipe and I decided to use this as my base recipe. Changed it up a little bit for my taste buds and add a little Dijon dressing on top. Hope you enjoy it as much as I do.
Ingredients for tuna burgers:
1 package of albacore tuna (packaged in water)
1 teaspoon dried dill
dash of red pepper flakes
1 tablespoon of lemon juice
dash of freshly ground black pepper
olive oil cooking spray
Ingredients for Dijon Dressing:
dash of olive oil (add more to thin out the sauce if needed)
2 tablespoons Dijon mustard
red pepper flakes
freshly ground black pepper
Directions: Place all ingredients in a mixing bowl and mix with your hands until well combined. Spray a medium-sized skillet with olive oil cooking spray over med-high heat. Form 2 patties of equal size, and place them into the skillet. Cook about 4 minutes per side and once you put the patties in, don’t mess with them. They are fragile so the less you flip them the better. While your tuna burgers are cooking, place the ingredients for the Dijon dressing in a blender and blend until smooth. Plate your burgers with a little dressing on top and a side of blanched sugar snap peas. Enjoy!