- 2 pouches (6.4 oz each) chunk light tuna in water, undrained
- 1/4 cup Egg Beaters® Original
- 1/4 cup dry unseasoned bread crumbs
- 2 tablespoons Pure Wesson® Canola Oil
- 2 tablespoons Gulden's® Spicy Brown Mustard
- 8 mini sandwich buns
- 2 cups loosely packed spring lettuce mix
|Serving Size||4 servings (2 sliders each)|
- Combine tuna, Egg Beaters and bread crumbs in medium bowl. Shape mixture into 8 patties, about 1/2-inch thick.
- Heat oil in large nonstick skillet over medium-high heat. Add patties and cook 3 to 5 minutes per side or until browned.
- Spread mustard on bottom half of each bun; add lettuce and tuna patties. Serve immediately.
When forming patties, place a large piece of waxed paper on the counter, creating a nonstick work surface. The waxed paper makes it easy to pick up the patties. Try adding black pepper and finely chopped celery to the tuna mixture for flavor and crunch! Sliced tomato and red onion make great additions to these sliders.
|Amount per Serving|
|% Daily Value*|
|Total fat||12 g||18%|
|Saturated fat||1 g||6%|
|Dietary fiber||3 g||12%|
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the patties are very good we just need to do lots more of them , with teens in the house it wasnt enough, lol
I ADORED THESE SLIDERS! Now that THAT'S off my chest--here's why: Id been looking for a tuna burger recipe which didnt use dry oats. My husband is ready to start eating healthIER but isnt at the place yet where he wants oats in his burgers. This recipe leaped off the screen at me & I couldnt wait to try. It was simple to make, used ingredients I already had in the house (always a happy coincidence here. Im not yet a meal-planner), & was a lunch we all adored. SUBSTITUTIONS: For my slider I used a handful of oats in place of the breadcrumbs. I also ate my slider using a large lettuce leaf in place of a bun (I avoid gluten).