Gluten Free Tuna Burgers
Serving Size: 1
Submitted by: My Sage Gourmet
2 (5 oz.) Cans of Safe Catch tuna
2 TSP Annie’s Naturals Organic Horseradish Mustard (O, GF)
1 Large or 2 Small Eggs, beaten
1 Raw carrot, peeled and finely grated
1⁄4 Cup Ian’s Original Flavor Panko breadcrumbs (GF)
2 TBSP Chives, green onions, or shallots, freshly chopped
2 TBSP Parsley, freshly chopped
1/8-1/4 TSP Sriracha sauce (GF)
1 Cup Lettuce, shredded
2-4 TSP Grapeseed or light olive oil
4 Udi’s multi-grain buns (GF)
*“GF” = Gluten free, “O”=Organic
In a mixing bowl, combine tuna, mustard, egg, carrot, panko breadcrumbs, chives, parsley and Sriracha. Split evenly/shape into four patties, set aside.
Heat large skillet for one minute-medium heat, then add enough olive oil to cover bottom of skillet. Sauté tuna patties for eight minutes, gently turning once half way through.
Note: Use a fish turner or two spatulas—one on top and one on bottom—to turn burgers to hold together.
While burgers are cooking, toast buns, and set aside. Plate burgers on buns, top with lettuce and serve.