It’s nice to know that our recipes can inspire people to cook. I’ve heard stories of people digging out their crock pots from their attics and even my sous chef, Brian, has retrieved his Forman grill from the nether regions of his closet. After watching me prepare the quesadillas and the Monte Cristo, Brian decided to try one of his favorite light lunches on the grill: a tuna burger made from canned tuna fish. Add some egg whites and your favorite Italian dressing then form into patties and place on the Forman grill for the perfect lunch. Brian usually fries them in oil and was delighted to find that his tuna burgers came out crispy and lightly browned without the added fat.
Ingredients
- 2 6 ounce cans tuna chunk light, in water
- 2 egg whites
- 1/4 cup celery diced very small
- 1/4 cup red onion diced very small
- 2 tablespoons Italian dressing
- 1/8 teaspoon pepper white
- 1 tablespoon mustard dijon
- 1/2 cup bread crumbs plain
- 2 dashes Tabasco sauce
Servings:
Instructions
- Pre-heat the Forman grill. Drain the tuna and squeeze out most but not all of the water. Mix well in a medium bowl with 2 egg whites. Add the diced celery, diced red onion, Italian dressing, white pepper, Dijon mustard, bread crumbs, and Tabasco then fully incorporated. Divide the mixture into 4 balls and form into burger patties. Place the patties on the grill 2 or 4 at a time depending on the size of your grill. Gently and carefully close the lid and grill for five minutes. Serve on a toasted roll with shredded lettuce or just on top of dressed salad greens.
