Mediterranean Tuna Burgers
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Tuna and I have always had a rocky relationship. Fishy smells and flavors aren’t exactly my idea of appetizing. But there are so many cool ways to prepare tuna that actually complement its strengths, and I think these Mediterranean Tuna Burgers are one of them! With a savory mayo dressing, a garnish of healthy arugula, and a filling of kalamata olives, capers, and green onions, what’s not to love? Serve on your favorite bun substitute or just a bed of greens and get ready to have your tastebuds punched with flavor.
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Mediterranean Tuna Burgers
Ingredients
- 1 1/4 pounds tuna diced
- 12 pitted kalamata olives chopped
- 2 stalks green onion sliced
- 1 tablespoon capers minced
- sea salt to taste
- ground black pepper to taste, omit for AIP
- 1/4 cup mayonnaise or mayo substitute for AIP or egg-free
- 1 teaspoon anchovy paste check ingredients for AIP
- 1/2 cup arugula
Instructions
- Place the tuna, olives, green onion, and capers on a baking sheet and freeze for 5 minutes.
- Pulse in a food processor until the ingredients are combined and the tuna is ground. Season with salt and pepper to taste, then form into 4 equal-sized patties.
- Heat a skillet over medium-high heat. Brush the burgers with olive oil on both sides and cook until golden and beginning to crisp on each side, about 7 minutes.
- Meanwhile, combine the mayo and anchovy paste to make the sauce. Serve the burgers topped with the mayo and arugula on your favorite bun or a bed of lettuce.