Description
Zesty tuna burgers with Dijon mustard are easy to create for a crowd or on a busy weeknight. Plus, the stack includes spicy arugula and olive tapenade.
Ingredients
Units
Scale
- 7 oz (200 g) good quality canned white meat tuna, drained and broken into shreds with a fork
- 3 tbsp sliced green onions
- 3 tbsp coconut flour
- 1/4 tsp coarse black pepper
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 2 large eggs, beaten
- 3 tbsp good quality Dijon mustard (I recommend Maille brand original Dijon)
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil + more for frying
- Olive tapenade (see the link in the first paragraph), fresh arugula, and fresh sliced tomatoes for serving
- Gluten-free hamburger buns, for serving (optional)
Instructions
- In a medium mixing bowl, toss together the tuna, onions, coconut flour, pepper, salt, garlic powder and oregano. Set aside.
- In a small bowl, whisk together the eggs, mustard, lemon juice, and oil.
- Pour the egg mixture into the tuna mixture and stir thoroughly to combine. It will be too liquid at first, but will reach a cookie dough-like consistency as the coconut flour absorbs some of the moisture.
- Preheat 1-2 tbsp of olive oil in a large skillet over medium high heat. Divide the mixture into five heaping-quarter-cup spheres, then press down gently into a disk.
- Fry until crisp (3-4 minutes), then flip, cover the pan and fry until the other side is dark golden and crisp and the centers of the burgers have puffed up a bit, another 3-4 minutes.
- Remove from heat and serve immediately, topped with olive tapenade, arugula and tomato slices – on a bun, if you prefer.
Notes
- Alternately, you can cook them on a grill.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 burger
- Calories: 280