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Ingredients
| canned light tuna: 4 oz |
| pink salmon: 1/2 fillet |
| dried cilantro (coriander): 1/2 cup |
| lime juice: 2 tsp |
| garlic: 2 cloves |
| olive oil: 2 tsp |
| ginger (minced): 1 tsp |
| chili sauce: 1 tsp |
| wasabi paste: 2 oz |
| sea salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| bread crumbs: 2 cups |
Aquavit tuna and salmon burgers
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
1. Finely chop the tuna and salmon. In a large mixing bowl combine tuna and salmon with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper. Shape into 6 patties about 3/4 inch thick.
2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Brush the flatbread with remaining olive oil. Toast on grill rack for 1 to 2 minutes or until golden brown.
3. Serve burgers folded in flatbread and topped with Aquavit Green Cabbage Slaw and, if desired, yellow tomato slices. Makes 6 burgers.