2 (6 ounce) can tuna, drained
1 egg
1/4 cup gluten free bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayo (I use Vegenaise)
4 TBSP Leslie's Smoky Burger sauce
1/4 tsp Dill Dip Blend
1/8 tsp ground black pepper
1 dash Worcestershire sauce
4 hamburger buns
1 tomato, sliced
4 leaves of lettuce
Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayo, Leslie's smoky burger sauce, Dill Dip blend, pepper, and worcestershire. Mix well. Shape into 4 patties. Refrigerate for 30 minutes to make the patties easier to handle, if desired.
Coat a skillet with 1 TBSP Grapeseed Oil; fry tuna patties for about 3-4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
Serve on buns with tomato slices and lettuce leaves.
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