Ok, folks, brace yourselves. I have a confession:
I. Hate. Fish.
I knowwww, I’m from Maine and I knowwww, I’ve had the opportunity to travel to some places with access to the best fresh fish, and so many family members are amazing cooks with amazing seafood recipes. But holy heck, I HATE fish. However, like most small children, I can make an exception when it comes to tuna. This may be because my mom made my brother and me these awesome tuna burgers when we were little kids, which we both gobbled up (my brother, Andrew, is a seafood hater too. Power in numbers!). Tuna burgers are nice and safe because they don’t taste too fishy, and as soon as you pan fry them, they are just crispy and savory enough to make you forget you are eating your most hated food item. (My mom recently told me that when Andrew was little he told our mom her tuna burgers were so good she should enter them in a recipe contest! Cutest thing I’ve ever heard.)
These tuna burgers aren’t quite my mom’s recipe, but they are incredibly simple, quick to make, high in protein and low in carbs! Woo! They are also the perfect no-food-in-the-house-what-should-I-make-for-dinner meal. Who doesn’t have a can of tuna in the cupboard? And an egg? Easy peasy. If you don’t have almond flour on hand, you can use breadcrumbs!
- 1 5-ounce can tuna in water, drained
- 1 egg
- 3 Tablespoons almond flour
- 1 Tablespoon Dijon mustard
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Heat a large pan over medium heat.
- Combine all ingredients in a small bowl and mix well.
- Coat the pan with a little olive oil and swirl to coat, OR coat with cooking spray.
- Using a spoon, take about a fourth of the tuna mixture and plop it into the pan. Quickly flatten in and shape it into a burger. Repeat with remaining mixture.
- Cook about 2-3 minutes on either side, until lightly browned and no longer wet.
And for the Sriracha sauce? It’s just Sriracha and Dijon mustard, baby. Told you it was the easiest.