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Southwestern Tuna Burger

Ingredients

  • 1 1/2 pounds fresh tuna cut into 1 – 2 inch pieces
  • 1/4 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup onion minced
  • 2 garlic cloves minced
  • 1 jalapeno pepper minced
  • 1 egg lightly beaten
  • 1/4 cup mayonnaise
  • dash or two Tabasco
  • 1/3 cup seasoned breadcrumbs

Cilantro-Lime Mayonnaise

  • 1/3 cup mayonnaise
  • 1 lime juice only
  • 1 green onion chopped
  • 1 teaspoon capers crushed (optional)
  • 1/2 teaspoon granulated sugar
  • 2 tablespoons cilantro leaves chopped

Combine all ingredients to make mayonnaise.

    Instructions

    • In a food processor, pulse tuna until the meat is in pieces about the size of a garbanzo bean. Add to a bowl with all of the remaining ingredients except the breadcrumbs. Using your hands, combine ingredients. Add breadcrumbs and mix with hands. Form a ball about the 4 inches in diameter. Press together to form a patty about 3/4 – 1 inch thick. If the patty is too moist, add a little more breadcrumbs. If it’s too dry, add some mayonnaise.
    • Patties can be grilled, broiled or pan-seared. Serve on a bun with fresh tomato, lettuce, red onion and Cilantro-Lime Mayonnaise.