tuna recipe - stuffed jalapeños

Serving Size: 5

Submitted by: Rachel Mansfield


  • 15 ounces salmon (3 cans of Safe Catch Wild Salmon)
  • 1/2 cup breadcrumbs (or crushed up tortilla chips)
  • 1 cup chopped greens (spinach or arugula is great)
  • 1/2 cup avocado mayo (sub vegan mayo if you cannot do eggs)
  • 5 buns of choice
  • Topping ideas: avocado, mayo, mustard, greens


  1. In a large bowl, mix together the wild salmon, breadcrumbs, chopped greens and mayo together
  2. Mash the salmon done and really make sure that the ingredients are mixed together well
  3. Using a 1/2 cup measuring cup, scoop 1/2 cup of the salmon mixture then gently turn the measuring cup upside down over a large plate and tap the bottom of the measuring cup to get the salmon burger out
  4. Repeat until 5 burgers are formed
  5. Add plate to chill in fridge for 10 minutes
  6. In a large skillet, add a generous amount of avocado oil or grass-fed butter or ghee and melt over medium heat, greasing the skillet well
  7. Gently add each salmon burger onto the skillet and cook for 3 minutes on each side
  8. Serve on bun of choice and with desired toppings