Well the first thing I can cross off of my 28 by 28 listing…the Tuna Burger! I don’t know why I wanted to make this so much, it just sounded really good and a different way to eat canned tuna as opposed to my usual tuna sandwich. I found this recipe on Foodgawker and it sounded really really good! This was so easy to make and I like that it is baked not pan fried. The only thing I stress is you’re really going to want a generous portion of the lemon sour cream as a condiment. Without it I think the burger was going to taste too dry. I used the fat free sour cream to save on the calories.
-2, 6 oz cans tuna fish, drained and flaked
– 1/2 cup panko bread crumbs
-1 tablespoons dried parsley (or 2 tablespoons fresh minced if you prefer)
-1 teaspoon garlic powder
-1/4 teaspoon each, salt and pepper
-2 lemons (you’ll use both zest and juice from each)
-3 tablespoons fat free sour cream (for burger) + 3 tablespoons fat free sour cream (for condiment)
1. Preheat oven to 400.
2. In a large mixing bowl, combine the tuna, panko, parsley, garlic powder, salt & pepper, juice of 1 lemon, zest of that same lemon, egg, and 3 tablespoons sour cream. Mix well and form into 3-4 patties (depends on how big you want them). Place onto greased baking sheet and bake for 20 minutes.
3. To make the lemon sour cream, combine the 3 tablespoons of sour cream with the zest of 1 lemon, and the juice of 1/2 of the lemon. Stir.
4. Serve tuna burgers on bun and top generously with lemon sour cream. Garnish with lettuce and tomato if desired.
Source: Can You Stay for Dinner?