Tuna Burger on Sourdough Bread
These tuna burgers are just what the doctor ordered. Doctor? I don’t know. When was the last time you heard that saying?
This recipe for tuna burgers is not a dog-and-pony show but it’s definitely something you can serve for a casual dinner party. Look at those beautiful julienned zucchini. They scream effort. I bought this julienne peeler and never looked back. There are some kitchen gadgets you just should have and use regularly.
Now after I put together these tasty burgers I thought a nice topping would be mustard. But not any mustard. It must be a mustard with personality. This one looks like it has just that. It’s a whole grain mustard made with a mere 6 ingredients.
Now let’s just say you don’t care for mustard and that’s valid. I would add a sriracha or hot sauce blended with some plain yogurt. Enjoy!
- 2 (5 ounce) cans of tuna in water, drained
- 4 tablespoons quick cook oats
- 4 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon celery salt
- 1 medium zucchini, julienned
- 4 slices of tomato
- 4 slices of sourdough bread, toasted
- In a medium bowl mix together all the ingredients.
- Heat a pan on medium-high heat and spray with oil.
- Form tuna into 4 equal burgers and place in pan.
- Cook 3-5 minutes per side or until slightly browned.
- Serve with zucchini and tomato on toasted sourdough bread.
- Serve with a good quality mustard such as whole grain mustard.