Thursday, May 13, 2010
Tuna Burger Wraps!!!
For lunch today I found myself digging through the pantry asking "what am I going to make for me and the kid!!!" Explanation: it is the day before grocery day and my house is barren...
So I ended up finding a can and a packet of tuna: about 7.5 oz total... ish... and a bunch of fresh spinach and lettuce.
So I made tuna burgers and wrapped them in lettuce, and made some cheesey creamed spinach which I will post next.
Tuna burgers are WAY better than they sound, and they are a great way to get kids to eat a little fish, as well as a great break from plain old tuna fish sandwiches... another plus: they don't stink like regular tuna fish sandwiches do! I put my tuna burgers on lettuce leafs, more like a lettuce wrap than a burger, but you can serve yours on toasted buns, bread, or just by themselves!
Take a can of tuna (I used 1 5 oz can of tuna and a 2.5 oz pouch of tuna and got 4 small bun sized patties, if you need to feed more people, double the tuna and just adjust the bread crumbs and mayonnaise, but don't add an extra egg) and drain it.
In a small bowl, mix a heaping spoonful of mayonnaise, a good squirt of mustard, and an egg until blended. Then add about 1/3 a cup bread crumbs and your tuna. I think I ended up adding at least 1/4 more bread crumbs. I wanted it to make a good enough mixture to handle and flatten into a patty.
**Added on May 15** I forgot to put that I added a good handful of chopped parsley to the mixture!
Divide mixture into equal servings (eyeball it depending on how many people you are feeding) and flatten into patties. Then coat in more bread crumbs until it is no longer sticky to the touch.
Drizzle a little bit of olive oil in a pan big enough to fit all the patties, then lay each patty in the pan. Spray the tops of the patties with cooking spray (I know that is totally cheater town, but it works so well that I can't help myself!). Cook on med hi heat about 4 minutes on each side, or until each side get nice and goldeny brown.
While they are cooking, tear some big pieces of lettuce and wash and dry them. Cut a red onion and grab your pickles. If desired, keep your mayonnaise and mustard out, though I skipped extra condiments.
Put a patty on a lettuce leaf, top with pickles and onion and any other desired ingredients (avocado and bean sprouts would have been delicious!). Enjoy your ten minute lunch! (Or dinner!)
Healthy kids tip: Some grated celery, zucchini, and/or carrots and add them to your mixture. Don't over do it, but a rib of celery and a small carrot, or a small zucchini should blend in nicely.
I served Landon's to him cut into small "baby burger" pieces each topped with its own pickle!