Lemon Thyme Tuna Burgers

http://greenlitebites.com/2012/02/15/lemon-thyme-tuna-burgers/
20120211_tunaburger4

Sometimes I’ll make something and then get obsessed, making it over and over and over again.

It happened twice last week. First with The Most Amazing Bowl of Oatmeal EVER! I now have to stop myself from eating it every single morning. I decided to make a deal with myself and alternate eggs and oatmeal for breakfast from now on. Today was an omelet. Tomorrow you can bet I’ll be going to town on some banana, peanut butter, and chocolate oatmeal.

The other was this tuna burger. Lemon Thyme Tuna BurgersI have 2 other Tuna Burger ideas posted and every once in awhile I’ll get inspired to mix things up a bit. This time I skipped processing the oats to save time and I flavored the burger with some lemon juice and dried thyme. It was a great combination and a fabulously light lunch.

Here’s what I did…

  • 5oz Can Of Light Tuna packed in Water drained well
  • 1 egg white
  • 30g of Old Fashioned Oats
  • 1/4 cup of celery chopped small
  • 1/4 cup of onion chopped small
  • Pinch of Kosher Salt
  • 1 tsp dried thyme
  • 1 tbsp lemon juice

Put all the ingredients in a bowl…

Lemon Thyme Tuna Burgers - the ingredients

Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.

Form the tuna mixture into 2 equal size patties and add them directly to the skillet. The patties will set in the pan and may not stay formed unless cooked.

Cook on one side for 3-4 minutes then flip carefully.

Cook for about another 2 minutes until warmed through.

Remove from skillet.

Lemon Thyme Tuna Burgers - all done!

My favorite way to eat these are on a whole wheat sandwich thin with a bed of baby spinach and a small squirt of ketchup.

Lemon Thyme Tuna Burgers - on bun

I’ve also been know just to take a fork to them. :)

Here’s the nutritional information. It does not include “the bun.”

Approx Nutritional Information per serving
Servings Amt per Serving
2 1 tuna burger patty
Calories Fat Fiber WWPs
125 1g 2g old: 2 new: 3
Sugar Sat Fat Carbs Protein
1g 0g 13g 16g
18 comments »»
Posted in: 2 WWP, 3 WWPP, Lunch Ideas, Sandwich Ideas
See other recipes using: , , ,
Sharing: Stumble This 0 Email to a Friend

18 Comments and 0 Replies

  1. cami

    do you think I could just use bread crumbs rather than oats? and, since I am lazy, what is 30g equivalent to in spoons/cups? thanks!

  2. roni

    Well 30g of breadcrumbs would be different then 30g of breadcrumbs but it would be about 1/3 of a cup. I’m sure it would work, I just like to use oats.

  3. Valerie

    I love fresh tuna steaks but loathe canned tuna. It grosses me out. I love this idea. I think it would be very tasty with canned chicken or chick peas pulsed in the food processor to break them down a little.

  4. kelly

    Looks like another awesome recipe! I’ve got everything I need to make these. I know what I am having for dinner!
    Question…How do these heat up? Do they get soggy or fishy? I am not really a fishy fish kinda girl.
    Thanks Roni! :O)

  5. roni

    They hold together pretty well but you have to make sure they “set”. Don’t flip too much or they will fall apart. As for fishy… I don’t think so. It is soft through but not soggy.

    If you try them let me know what you think!

  6. Mindy

    Made these for me and my Mom yesterday and we both loved them! Wondering if anyone has tried to freeze this kind of thong before and what results they had. Would love to make ahead and keep on hand.

  7. Kelly Eaton

    Hey Roni, I made the tuna burgers on Thursday night. They were wonderful!! I did put the second one in the fridge & had it for dinner last night. Tasted like I had just made it! No fishy taste & the texture was the same. I will make these again very soon!! Yummo!!

  8. Melissa Moo

    This looks so good! I’ve tried your other tuna burgers and they are amazing! Great for a quick pick me up while I’m chasing the kids I nanny. Run after the 4 yr old, take a bite, settle war between the 9 and 14 yr old, take a bite. Brilliant! I just need to make sure I make them before I go over. This is definitely going to be my snack today. Thank you! Your website is such an inspiration for a girl on the go. :D

  9. Jennifer

    I made a variation of these for dinner tonight… I substituted cumin for the thyme and omitted the celery. I topped them with peach ginger relish and served with spinach on a honey wheat English muffin. Awesome!

  10. Stephanie

    I made these last week and they were yummy! I served on an english muffin smeared with laughing cow light and spinach. YUM!

  11. Cheryl D

    Made these for lunch today – but substituted red bell pepper for the celery (we were out). These are soooooo good! Pinning this now!

  12. Jennifer

    I made these and weren’t so happy with making these. They taste great and all though! They just weren’t sticking together when I cooked them. They continuesly fell apart each time I flipped them, so I practically had to eat them not on a bun, but with a fork because they weren’t sticking together.. I was disappointed. :(

  13. roni

    I’m sorry you had trouble with them. You really can’t keep flipping them. They have to set. Let them in the pan for a few minutes and then one careful flip is all you need.

  14. Charlene

    I made these tonight, wasn’t sure how I was going to like them because I’m not a big tuna girl, but they were really yummy. Mine didn’t really want to stay together so well either, but it wasn’t too bad and I blame it on myself for not draining the water in the can enough. The flavor was great though. I added some creole seasoning, added a little extra flavor spice. YUM! Thank You for the recipe.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>