This recipe for cilantro-lime tuna burgers turned out so well!
Active prep time: 15 minutes, Refrigeration time: 30 minutes
Makes 5 burgers [I ended up with six smaller ones]
1/3 cup chopped fresh cilantro with stems removed
2 teaspoons lime zest [didn’t include this–didn’t have microplane]
1 tablespoon lime juice [used my lemon/lime squeezer for the first time and loved it]
5 green onions, diced (white and green parts)
3 garlic cloves, minced
1 teaspoon dried ginger or 1 tablespoon fresh grated ginger [used dried, but would have preferred fresh]
3 tablespoons low sodium soy sauce
1 tablespoon whole grain mustard [I used Maille whole grain mustard]
4 five oz cans of tuna packed in water– I used a mix of albacore and yellowfin [I used Wild Planet albacore–good deals on this at Costco]
5 whole grain hamburger buns [put it over baby spinach and pickles, also tried leftovers over Ezekiel bread]
Lettuce and tomato, optional for topping
1. In a large bowl, mix together cilantro, lime zest and juice, green onions, garlic, ginger, soy sauce, mustard and eggs. Add tuna and mix well.
2. Form 5 patties and refrigerate for 30 minutes to set.
3. Heat 2 teaspoons of extra virgin olive oil in a large nonstick skillet on medium. Saute patties for 3-5 minutes on each side until lightly browned. Serve on a toasted bun with lettuce and tomato if desired.