A Simple Pantry Staple Can Be Fancy, My Fav Tuna Burgers!

Tuna is a very versatile fish, canned tuna being one fish most everyone can agree on. There is light tuna, white tuna, dark tuna, chunk tuna, solid tuna, canned and now packed in pouches, seasoned, packed in water, packed in oil, did I miss anything? oh, and of course fresh, frozen.

I can make a burger out of pretty much anything, and tuna is one of those things. I also make tuna loafs, as well as salmon loafs, I am a firm believer any burger recipe can be a loaf, and any loaf recipe can be a burger. Whichever way I go depends on my time. And time also enters into how big they are. Today I was busy so went small, what might be considered slider size but instead had on my favorite stone ground wheat cracker, slathered with a favorite hummus, topped with the burger. Add ins change with whatever strikes my fancy on that day.

Before I continue I would like to talk kitchen cutting utensils here for a minute. There are all kinds of them out there, but for me, I love my kitchen shears. I use them whenever possible, to cut up bacon for lardons, sundried tomatoes, fresh herbs, pizza, chicken into parts, and such, having arthritis in my hands, it is much easier some times to cut with scissors rather then use a knife. Anything that can be cut in this house, is cut plain and simple.

This recipe:

2 small or 1 large can of tuna of your choice, drained well

7 or 8 sundried tomatoes, oil packed or not, your choice, diced

Seafood seasoning or spices of choice, amount of choice

Diced celery with leaves, diced fine, 1/2 cup

1 extra large egg, beaten

1/4 cup of cheese of choice, shredded

1/3 cup oatmeal or bread crumbs

Black pepper, to taste

Mix well, and as always if possible let sit in fridge 30 minutes or so, then form into patties, size of choice.

Fry way of choice, 4 or 5 minutes on each side...

Featured Posts
Recent Posts
Archive

©2016 by Barbara's Bistro.