Tuna Burger, Sriracha Mayo & Ribbon Salad
7
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
This burger can be made up to a day ahead. Shape the patty, wrap it, and store it in the fridge until you’re ready to start cooking. The vegetables are at their freshest and most crunchy right after you prep them, so make the salad when you’re ready to eat. A double batch of this burger and salad makes an outstanding meal for two, or you can keep an extra serving refrigerated for up to 1 day to enjoy as another meal.
Ingredients
Cooking spray
2 spray(s)
Uncooked tuna
5 oz
Uncooked scallion(s)
2 medium
Cilantro
1 Tbsp
Fresh ginger
0.25 tsp
Jarred minced garlic
0.25 tsp
Table salt
0.25 tsp
Reduced calorie mayonnaise
1 Tbsp
Sriracha hot sauce
0.5 tsp
Orange zest
0.25 tsp
Lemon zest
0.25 tsp
Cucumber(s)1
1 small
Carrots
1 small
Lettuce
1 leaf/leaves, large
Fresh lemon juice
1 tsp
Olive oil
1 tsp
Instructions
1
In food processor, place tuna and half of scallions and pulse until finely chopped but not puréed. Transfer to medium bowl and add cilantro, ginger, garlic, and 1⁄8 tsp salt; mix well. Form tuna mixture into 1⁄2-inch-thick patty and refrigerate 10 minutes.
2
Meanwhile, in small bowl, combine mayonnaise, sriracha, orange zest, and lemon zest; mix well. In separate bowl, combine cucumber, carrot, lettuce, lemon juice, oil, remaining scallions, and remaining 1⁄8 tsp salt.
3
Over medium-high heat, warm ridged cast-iron grill pan. Spray tuna patty on both sides with nonstick spray. On pan, place tuna and grill until cooked to desired doneness, 21⁄2 to 3 minutes per side for medium.
4
Onto serving plate, mound cucumber salad and top with tuna burger. Over burger and salad, drizzle sriracha mayonnaise.
5
Serving size: 1 patty, 2 cups salad, and 1 tbsp mayo
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