Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Provencal Tuna Burger
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 38 mg
- Sodium
- 709 mg
Create a tuna burger suitable for the French countryside with black olives, cucumber and basil.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 38 mg
- Sodium
- 709 mg
Ingredients
Directions
- Put the olives, red peppers, cucumber, garlic, onion and vinegar in a medium bowl; season lightly with salt and toss to combine. Set aside at room temperature.
- Put 1 of the buns in a food processor and pulse to make coarse crumbs.
- Put the mayonnaise, mustard and egg whites in a large bowl and use a fork to combine. Add the tuna and 1/2 cup of the breadcrumbs (save the rest for another use) and season with salt and pepper. Toss well to combine without breaking up the tuna too much. Divide into 4 patties, each about 1/2 inch thick and 4 inches across. Put on a wax-paper- or plastic-wrap-lined plate and chill for 20 minutes.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side.
- Spread 1 teaspoon sun-dried tomato tapenade on each bottom bun and top with a tuna burger. Top with 2 to 3 basil leaves and about 1/3 cup reserved olive-and-cucumber salad and cover with the top buns. Serve.
