Provencal Tuna Burger
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 29
- Cholesterol
- 38
- Sodium
- 709
- Total: 45 min
- Active: 25 min
Ingredients
1/4 cup pitted black olives, roughly chopped
1/4 cup chopped roasted red peppers (jarred, in water)
1 medium Kirby cucumber, unpeeled, seeded and diced
1 clove garlic, mashed to a paste
1/4 small red onion, diced
4 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
5 whole wheat hamburger buns
1 tablespoon light mayonnaise
1 tablespoon whole-grain mustard
2 large egg whites
Three 5-ounce cans light solid-pack tuna in water, well drained
4 teaspoons olive oil
4 teaspoons sun-dried tomato tapenade
1/2 cup fresh basil leaves
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.