Tuna Burgers with Tartar Sauce

Ingredients

• 2 Eggs
• 2 tbsp Mayonnaise (For the patties)
• 1 tsp Dijon mustard (For the patties)
• 0.5 Lemon juice (Juice of half a lemon)
• 1 tbsp Sazón rojo (Can be substituted with Creole seasoning or Old Bay)
• 3 latas Canned tuna (SafeCatch Elite tuna, with no added water or oil; estimated weight of 142 g drained per can)
• 0.5 cup Breadcrumbs
• 0.5 cup Fresh parsley (Chopped; for the patties)
• 2 tbsp Mayonnaise (For the tartar sauce)
• 1 tsp Dijon mustard (For the tartar sauce)
• 1 tbsp Pickles (Chopped; the post omits the unit in Spanish, but indicates 1 tablespoon in the bilingual text)
• 1 tsp Capers
• 1 tbsp Fresh parsley (Chopped; for the tartar sauce)
• 1 diente Garlic (Minced or pressed)
• 0.5 Lemon juice (Juice of half a lemon, for the tartar sauce)
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Drain the tuna very well. If the cans contain liquid, press the tuna to remove the excess, since a mixture that is too wet will not form firm patties.

2. 2

   In a large bowl, whisk the eggs with the mayonnaise, Dijon mustard, juice of half a lemon, and sazón rojo until evenly combined.

3. 3

   Add the drained tuna, breadcrumbs, and chopped parsley. Mix with a fork or clean hands until everything is well incorporated and the mixture can be compacted.

4. 4

   Divide the mixture into portions and shape them into compact burgers or patties, approximately 1.5 cm thick. If the mixture feels too soft, let it rest for a few minutes so the breadcrumbs can absorb the moisture.

5. 5

   Heat a nonstick skillet over medium heat. Cook the patties in batches, without overcrowding the pan, until the bottom is golden and firm, approximately 3 minutes.

6. 6

   Flip the patties with a spatula and cook the other side for 3 more minutes, until golden on the outside and hot in the center. Repeat with the remaining patties.

7. 7

   To prepare the tartar sauce, place the mayonnaise, Dijon mustard, chopped pickles, capers, parsley, and garlic in a bowl.

8. 8

   Add the juice of half a lemon, season with salt and pepper to taste, and mix until the sauce is smooth.

9. 9

   Serve the tuna burgers hot with the tartar sauce on the side or spooned over the top.

Notes

The post does not specify the exact number of patties or provide detailed cooking instructions; using a nonstick skillet and avoiding overcrowding is recommended. Keep the tartar sauce refrigerated and consume it within 2–3 days.

Nutrition per serving

• main course
• fish
• seafood
• high-protein
• skillet
• fast food
• homemade