TUNA BURGERS WITH HORSERADISH-MUSTARD SAUCE
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TUNA BURGERS WITH HORSERADISH-MUSTARD SAUCE

1 (14-OUNCE CAN TUNA, DRAINED AND FLAKED (I USE WHITE TUNA PACKED IN WATER)
CUP REGULAR OR QUICK OATS
1EGG
1 SMALL ONION MINCED
1 CELERY RIB, MINCED
1 TSP DRIED DILL
TSP SALT (OR TO TASTE)
TSP PEPPER (OR TO TASTE)
2 CUPS DRIED BREAD CRUMBS
CUP MAYONNAISE
2 TBS DIJON MUSTARD
1 TBS HORSERADISH (OR TO TASTE)
3 TBS VEGETABLE OIL

IN MEDIUM BOWL, COMBINE TUNA, OATS, EGG, ONION, CELERY, DILL, SALT AND PEPPER. MIX WELL. DIVIDE INTO 6 PATTIES ABOUT -INCH THICK. DREDGE IN BREAD CRUMBS TO COAT AND REFRIGERATE 30 MINUTES.

IN A SMALL BOWL, COMBINE MAYONNAISE, MUSTARD AND HORSERADISH. STIR TO BLEND WELL. SET SAUCE ASIDE.

IN A WOK, HEAT OIL OVER MEDIUM-HIGH HEAT UNTIL HOT, SWIRLING TO COAT SIDES OF PAN. ADD TUNA BURGERS, EXTENDING THEM UP SIDES OF WOK, AND COOK UNTIL GOLDEN BROWN ON BOTTOM, 4 TO 6 MINUTES TURN AND BROWN ON OTHER SIDE, 4 MINUTES.

SERVE WITH HORSERADISH-MUSTARD SAUCE ON THE SIDE.

SERVES 4

AUTHOR: Bev



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