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Tuna Burgers with Saucy Salsa

Submitted by: Mary on 02/26/2004
1555 views
2.55 avg rating
172 votes
 
 
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Ingredients

1 Cup Finely crushed pork rinds
4 T Snipped chives
1/2 Cup mayonnaise
2 Egg yolk
2 T Dill pickle relish

1/2 t cayenne pepper
4 cans (6 ounces each) drained chunk light water-packed tuna
4 T Light olive or vegetable oil

Directions

Spread 1/2 of the crushed pork rinds in an even layer on a sheet of waxed paper - reserve. With kitchen scissors, snip enough chives to measure 4 tablespoons.



In a medium bowl, stir together the mayonnaise, egg yolk, chives, pickle relish, and cayenne pepper until combined.



Drain the tuna, pressing down on the lids to remove excess liquid. Flake the tuna into the bowl with the mayo mixture and combine well. Add the remaining 1/2 cup pork rinds and stir until well combined.



Drop 1/4 of the tuna mixture onto the crumbs on the waxed paper and form into an oval patty (about 3 inches). Coat both sides in crumbs. Repeat with the remaining tuna mixture and crumbs.



Heat the olive or vegetable oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown and heated through, about 3 minutes per side. Remove the pan from the heat.

Servings

4

Calories

6

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Saucy Salsa:



1 lb Zucchini

1 T Olive oil

1/2 t Dried thyme

1/2 C Prepared salsa

1/2 C Canned tomato sauce

1/2 t Splenda



Trim the zucchini, quarter each lengthwise, and thinly slice.



Place the olive oil in a nonstick skillet over medium heat. Add the zucchini and thyme and cook for 5 to 6 minutes, stirring occasionally, until almost tender.



Stir in the salsa, tomato sauce, and splenda. Cook for 2 minutes, or until the zucchini is just tender and the sauce is heated through. Transfer to a serving bowl and place on the table to serve with tuna burgers.
 
 
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