[ezcol_1third] The unlikely source of this light and healthy recipe for fresh tuna burgers is Paual Dean... Queen of buttery, bacony, sugary Southern comfort food. I came across it in her Southern Cooking Bible when I was staying with my cousin in Alabama late last year (Roll Tide!) and have been meaning to try it ever since. It turns out these burgers are the very definition of good food fast - Because they're made with beautiful fresh fish they take only 2-3 minutes per side to cook. Mayo's not my thing so I improvised a sauce by mixing reduced fat sour cream and herbs to top my bun, but if you want to go even leaner I'd suggest swapping out those fixins with home made guacamole and a mountain bread wrap.

Fresh Tuna Burgers Recipe

serves 4

1.5 lbs (700g) yellowfin tuna, chopped 1/4 cup chopped sweet onion 3 tbs Dijon mustard 2 tsp chopped garlic 2 tsp lemon zest (or a squeeze of lemon juice) a pinch of salt and pepper 4 buns or wraps, lettuce, sliced tomato, avocado, mayo, etc... for serving

Directions 1. In a food processor pulse once to finely chop the veg, then add in the rest of the ingredients and pulse again to combine. Don't over mush the fish!

2. Shape your mixture into 4 patties, 1 inch thick. Wrap tightly with plastic wrap and refrigerate for about 30 minutes to help the burgers firm up and stick together. (If you don't mind slightly crumbly burgers, skip this step and get to the eatin')

3. Brush your grill with a oil or drizzle a little in your pan on medium-high heat.

4. Place the burgers on your grill or in your pan, covered, and cook for 2-3 minutes on each side.

5. Toast your buns, spread with mayo and/or avocado, top with lettuce and tomato and a burger. They're so good even the meatiest meat-lover at your house is sure to appreciate!

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Catherine Roberts