I love tomatoes, and put them in or on many of the things I cook – burgers, eggs, pizza, chili, spaghetti, etc. BUT I’m also a busy work-at-home mom of four summer-vacationing boys. Dinnertime can be hectic, so I look for ways to save time when cooking.
I was already very familiar with Red Gold Tomatoes long before this post (and before I started blogging, for that matter). They’re my go-to for chili in particular– the diced tomatoes with green chilies are perfect for a spicy homestyle chili.
As part of Red Gold’s Summer Grilling Party II, they’ve been offering up a selection of simple and delicious Summer Grilling Burger Recipes. I’ve been looking for new ways to prepare tuna for my red-meat loving family, so I decided to try out the Grilled Tuna Burger recipe.
- 2 (7 oz.) pouches of albacore tuna in water or 2 (6 ounce) cans albacore tuna in water, drained and flaked
- 1 cup panko bread crumbs
- ¼ cup chopped onion
- ¼ cup chopped celery
- Salt and black pepper to taste
- ¼ teaspoon Old Bay seasoning
- 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Lime Juice & Cilantro, drained very well
- 2 eggs, beaten
- 4 toasted whole grain buns
- 4 tablespoons dill dip, southwest ranch dip, or cucumber yogurt dip
- Preheat grill to medium heat. In a large bowl combine tuna, bread crumbs, onion, celery, salt, black pepper, Old Bay seasoning, Red Gold® Petite Diced with Lime Juice & Cilantro and eggs; mix well. Shape into 4 patties, ¾ inch thick. Refrigerate for 30 minutes before grilling.
- Spray grates with cooking spray. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from the coals. Cook 8 to 10 minutes until deep golden brown, turning once.
- Place a tablespoon of dip on the bottom of the bun. Top with tuna patty and top half of bun. Option: add a leaf of lettuce and a slice of red onion.
- Option: The tuna burgers can be made ahead of time and stored in the refrigerator overnight.
Trans Fat: 0g, Cholesterol: 90mg, Sodium: 880mg, Carbohydrate: 32g, Fiber: 1g, Protein: 23g, Vitamin A: 10%, Vitamin C: 6%, Calcium: 10%, Iron: 8%
Let me first mention that despite the fact that the calendar says July, it is downright chilly here in northern Michigan. It was 58 degrees today, July 23rd. Ridiculous!
This recipe was very easy to make, and turned out wonderfully. My 18-year-old inhaled two of the four burgers before I even got them back inside the house (it was just too chilly to eat outside). And even my extra-picky 13-year-old approved of the results (and he normally won’t eat tuna at all, so I was excited to find a recipe he liked).
Check out the other blogs who participated in this event and find some great new recipes!