These tuna burgers are super flavor packed and super healthy. I’ve been eating Whole30 during the weekdays recently and this is definitely my favorite new recipe.
Oven Baked Tuna Burgers – Recipe from Mel Jouwan
I doubled this recipe and it gave me three large lunches. I’m glad I doubled it because these are so delicious I could actually eat them for a week straight and never get sick of them! But it’s probably best not too eat that much tuna, even the wild-caught lower mercury kind. Salmon would be amazing in this recipe as well and that is what it’s supposed to be. The truth is, I got canned salmon specifically for this recipe but when I opened one can there were like all sorts of bones and the salmon skin in the can too! I’m not that nervous about salmon bones but some looked like knuckle bones (:0) and salmon skin freaks me out… So I used tuna instead! I picked up some fresh un-canned salmon so I’m making these again for next week with that.
- 1 (14.75 ounce) can wild caught tuna (Mel used salmon, I just only had tuna)
- 1 cup cooked (or canned) sweet potato, mashed
- 2 large eggs, beaten
- 1/2 cup almond flour
- 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
- 2 scallions very thinly sliced
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- zest from 1 lemon
- 2 tablespoons ghee melted or olive oil
I didn’t brush the tops of my patties with ghee or olive oil and I definitely recommend it because mine were a teensy bit dry but nothing that couldn’t be fixed with some avocado and the flavor of these are 10/10 delicious!
If you make these, let me know how they turn out for you! These are definitely a Whole30 staple for me.