ther 1/3 cup breadcrumbs, tuna, sour cream, cheddar, onions, dressing
In a large bowl, combine tuna, potatoes, breadcrumbs, onions, egg, parsley and lime juice. Season. Shape into 8 patties. Cover and chill until required.
Heat oil in a large frying pan over medium heat. Fry patties, in 2 batches, for 3-4 mins per side, until golden. Drain on paper towels.
Meanwhile, to make the wasabi mayonnaise, combine mayonnaise and wasabi. Set aside.
Fill rolls with lettuce, tomatoes, and patties. Add a dollop of mayonnaise. Serve burgers with lime wedges.
o high heat.
Cube tuna into bite size pieces and
In a large bowl, mix together tuna, ricotta cheese, spring onion, mayonnaise, lemon juice and season with pepper and salt.
Cut the hamburger buns in half, separating top from bottom. Scoop out some of the bread from inside the buns (top and bottom) to make room for the tuna mixture.
Fill the buns with the tuna mixture and place both halves back together. Wrap the bun in tin foil and place in a moderate oven (180 degrees Celsius) for 15-20 minutes.
To serve, cut the buns in half from the top.
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
Flake tuna and add remaining ingredients.
Mix well.
Form tuna mixture into four 1/2 inch thick patties.
Lightly spray frying pan with vegetable oil.
Heat over medium heat until hot. Cook patties 6 minutes, carefully turning over during cooking.
Break up tuna.
Add egg and bread crumbs.
Mix well.
Form into patties and fry or grill lightly.
Drain tuna. Beat egg, add tuna. Sprinkle on the spices. Mix with fork until well blended. Add bread crumbs until mixture is damp, but not wet. Shape into patties. Cook in skillet with oil, I use coconut, until brown on both sides.
Top with sharp cheddar or Swiss cheese, place under broiler either of the oven or toaster oven until cheese is bubbly.
Serve with mayo, lettuce and fresh tomato on bread or a bun.
Fluff tuna with a fork; place in a medium bowl.
Add celery, onion and cheese; mix.
Add mayonnaise, salt and pepper; mix well again.
Fill buns with tuna mixture; replace tops.
Heat in paper sandwich bags on baking sheet in 350\u00b0 oven for 15 minutes.
Serve warm.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Mix ingredients (except buns) in a medium size bowl until well blended.
Divide portions of tuna mixture onto hamburger buns. Wrap buns in tinfoil and bake at 375\u00b0 for 15 minutes.
Let stand 5 minutes before unwrapping from tinfoil.
Combine all ingredients.
Fill buns, wrap each in foil.
Put in 250\u00b0 oven for 20 minutes.
Enjoy.
Can use chicken in place of tuna.
Split and toast 5 hamburger buns in the toaster.
Spread tuna mixture on buns.
Top with sliced cheese.
Broil for 4 minutes.
Mix all ingredients in a bowl.
Salt and pepper to taste. Split and butter 6 hamburger buns.
Fill buns with tuna mixture and replace tops.
Heat in paper sandwich bags on baking sheets at 350\u00b0 for 15 minutes.
Makes 4 cups.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well.
Place in Christmas tree mold and refrigerate.
You may serve in the mold or transfer to a serving plate.
Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
Stir in peas, tarragon and tuna, then return sauce to bubble
hile waiting on sauce, gather burger ingredients.
Pickles: Slice Vlasic
Drain the two cans of tuna of oil or water and
n a warm place until tuna burgers are cooked.
For
rown.
(Butter gives the recipe more taste but a non