Colorado Dinner
September 25th
From garden to table:
Roasted at 350 for 25 minutes with a dash of EVOO
Spicy Tuna Burgers with Roast Veggies an Beet Greens:
1 can (regular sized, not giant/tiny) of tuna in water
1/4 cup of breadcrumbs
3 tablespoons of spicy mustard
1 egg white
dash of salt and pepper
EV Olive Oil for the frying pan
Combine all the ingredients, minus the EVOO. Drain the tuna and continuing adding mustard until you feel like the mixture is burger-patty consistency. I think 3 tablespoons is enough, but it is up to you. This makes two large patties. Heat EVOO in the frying pan and cook for 3 minutes on each side.
I like to add wasabi paste on top. It’s nice with the tuna.
Trim some of those beet greens and throw them in the pan to soak up the tuna browning:
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Those garden pics are so crisp and clear. You take the best food photos.
Love! Snow, too! (sigh) Oh, to be there!
Your meal looks good!!! I made a similar dinner the other night. I made the burgers out of salmon and had roasted sweet potato and swiss chard.
oooohhhh, aaaahhhh!
Oh my, those veggies look amazing!! Yum!
Are there any leftovers? Looks so good!
Great pics. And, that’s a recipe that looks easy enough for me to try!
I must try this tuna recipe…..