Tuna Patties
These burgers make a great lunch or dinner. Serve them up as a sandwich inside pita or between a sliced whole grain bun, or go without the bread and serve with steamed or roasted vegetables.
Ingredients
- 4 5-ounce cans chunk light tuna in water, drained
- 1 1/4 cups 100% whole wheat panko or whole wheat bread crumbs
- 1 large egg plus 2 large egg whites beaten together
- 1/2 small sweet onion finely chopped
- 2 tablespoons chopped fresh chives green onion, or scallions
- 1 stalk/rib celery finely chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh squeezed lemon juice
- 2 cloves garlic minced
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 200 degrees F. and place an ovenproof plate in the oven.
- In a large bowl, combine all the ingredients, except the olive oil, and mix well. Use your hands to form the mixture into twelve 1/2 inch thick patties; place the patties on a second plate.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Working in batches, place the patties in the skillet in a single layer. Cook until golden brown on both sides, about 6 minutes total, flipping once or twice. Transfer the cooked patties to the plate in the oven.
- Wipe out the skillet and repeat with the remaining oil and patties. Serve warm.
Notes
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Available in January 2017 from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.