30-min: tuna burgers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ⅓ | cup | Dry bread crumbs |
| 1 | tablespoon | Fresh dill, chopped, or 1 ts dried dillweed |
| 1 | tablespoon | Horseradish |
| 2 | teaspoons | Dijon mustard |
| ¼ | teaspoon | Pepper |
| 1 | pinch | Salt |
| 13 | ounces | Canned water-packed tuna |
| 2 | Green onions, minced | |
| 1 | Celery stalk, chopped | |
| 1 | tablespoon | Vegetable oil |
| 4 | Whole-wheat hamburger buns | |
| Alfalfa sprouts | ||
Directions
In bowl, lightly beat eggs; mix in bread crumbs, dill, horseradish, mustard, pepper and salt.
Drain tuna; mix into bowl along with onions and celery. Shape into four ½-inch thick patties.
In nonstick skillet, heat oil over medium heat; cook patties, turning once, for 10 minutes or until golden brown and set.
Sandwich in buns. Garnish with sprouts.
4 servings for $6.08CDN [Aug 95] Per Serving: about 360 calories, 32 g protein, 9 g fat, 40 g carbohydrate, high source fibre, good source iron Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...