In a large bowl, combine tuna, eggs, tortilla chips,
cilantro, bell pepper, lemon juice and taco seasoning;
stir well. Divide the mixture evenly and shape ;rmly
into 4 patties.
Heat oil in a skillet over medium heat. (If using an
electric skillet, set at 375°F.) Add tuna patties
and sauté for 2 minutes on each side, or until
golden brown.
Serve on toasted hamburger buns with shredded
lettuce, mayonnaise and salsa. Makes 4 servings.
Tip: Refrigerating the tuna mixture will make
shaping the patties easier.
Nutritional information: Each plain patty has
270 calories, 32 g protein, 11 g carbohydrates, 11 g
fat, 2. 5 g saturated fat, 155 mg cholesterol, < 1 g
;ber, 420 mg sodium. Each serving of patty, bun
and condiments has 500 calories, 37 g protein, 34 g
carbohydrates, 24 g fat, 4 g saturated fat, 160 mg
cholesterol, 2 g ;ber, 850 mg sodium.
2 7-ounce cans Kirkland
Signature solid white
albacore tuna, drained
and ;aked
2 large fresh eggs,
lightly beaten
1/2 cup crushed tortilla
chips, yellow or
white corn
1/4 cup chopped
fresh cilantro
1/4 cup diced red
bell pepper
1 tablespoon lemon juice
1 tablespoon taco seasoning
1/4 cup vegetable oil for
frying, or enough to
cover bottom of skillet
4 hamburger buns,
toasted
1 cup shredded lettuce
1/4 cup mayonnaise
(optional)
1/4 cup salsa (optional)
Southwest Albacore Tuna Burgers
Kirkland Signature
To prepare the sauce, combine wasabi, mayonnaise,
sour cream, mustard, green onion, and salt and pepper
to taste in a small bowl. Cover and refrigerate for at
least 2 hours before serving.
Preheat the grill to 400°F or an oiled sauté pan over
medium-high heat.
Cook frozen salmon burgers for 4-4 1/2 minutes on
each side, or until the internal temperature is 145°F.
To serve, place 1 tablespoon of sauce on each toasted
bun and add salmon burgers. Garnish with tomato,
cucumber, red onion and lettuce. Serve with pickled
ginger on the side. Makes 4 servings.
Brands may vary by region; substitute a similar product.
4 Trident Seafoods*
frozen 4-ounce
salmon burgers
4 sesame seed buns,
toasted
4 slices tomato
16 slices peeled cucumber
4 slices red onion
4 romaine lettuce leaves,
shredded
Pickled ginger, for serving
SAUCE
1 1/2 tablespoons
wasabi powder
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon minced
green onion
Salt and pepper
Wasabi Cucumber Salmon Burgers
Trident Seafoods
