Ingredients
Scale
- 2 (5 ounce) cans tuna in water, drained
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 cup whole wheat breadcrumbs
- 2 tablespoons olive oil
- 4 whole wheat burger buns
- Lettuce leaves
- Tomato slices
- Spicy mayonnaise (see notes for preparation)
Instructions
- In a medium bowl, combine the drained tuna, red onion, cilantro, soy sauce, ginger, sesame oil, black pepper, and egg. Mix well.
- Add the whole wheat breadcrumbs and mix until just combined. Do not overmix.
- Divide the mixture into four equal patties.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Cook the tuna patties for 3-4 minutes per side, or until golden brown and heated through.
- Toast the whole wheat burger buns.
- Assemble the burgers: place a lettuce leaf, tomato slice, and a tuna patty on each bun. Top with spicy mayonnaise.
- Serve immediately.
Notes
- To make spicy mayonnaise, combine 1/2 cup mayonnaise with 1-2 tablespoons sriracha sauce (adjust to your spice preference) and 1 teaspoon lime juice.
- You can add other vegetables to the patty mixture, such as grated carrots or finely diced bell peppers.
- For a gluten-free option, use gluten-free breadcrumbs and gluten-free buns.
- These burgers can be made ahead of time and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg