Flax-Crusted Tuna Burgers with Avocado Aioli

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  • Makes: 4 servings
  • Serving Size: 1 buger and about 2 1/2 tablespoons aioli each
  • Makes: 4 bugers and 2/3 cup aioli
  • Prep: 20 mins
  • Cook: 10 mins

Flax-Crusted Tuna Burgers with Avocado Aioli

Directions

  1. Thaw tuna, if frozen. Rinse tuna; pat dry with paper towels. Finely chop* tuna and set aside. In a medium bowl beat egg white with a fork. Stir in bread crumbs, tarragon, the 1/4 teaspoon salt, and 1/8 teaspoon of the pepper. Add tuna; stir gently to combine. Shape mixture into four 1/2-inch-thick patties, using damp hands if necessary.
  2. In a shallow dish combine the flaxseed meal and flaxseeds. Dip tuna patties into flaxseed mixture, turning to coat evenly.
  3. Coat a large nonstick skillet or nonstick griddle with cooking spray. Heat over medium heat. Add tuna patties; cook for 10 to 12 minutes or until an instant-read thermometer inserted into sides of patties registers 160 degrees F, turning once halfway through cooking time.
  4. Meanwhile, in a medium bowl use a potato masher or fork to coarsely mash avocado. Add mayonnaise, lemon peel, lemon juice, garlic, the 1/8 teaspoon salt, and the remaining 1/8 teaspoon pepper. Continue to mash until mixture is well mixed but still slightly chunky.
  5. To serve, place one sandwich thin half, cut side up, on each of four serving plates. Top with spinach leaves and tomato slices. Top each with a cooked tuna patty. Spoon one-fourth of the avocado mixture over each patty.

From the Test Kitchen

*Tip:

To chop tuna, place it in a food processor. Process with several on/off turns just until finely chopped and uniform. Do not overprocess.

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Nutrition Facts (Flax-Crusted Tuna Burgers with Avocado Aioli)

  • Per serving:
  • 332 kcal ,
  • 12 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 47 mg chol. ,
  • 531 mg sodium ,
  • 23 g carb. ,
  • 8 g fiber ,
  • 3 g sugar ,
  • 35 g pro.
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