Tuna Burgers with Roasted Red Pepper Sauce

Courtesy of Lexi's Clean Kitchen

This is a budget-friendly recipe that is great for a quick weeknight dinner or even to meal prep lunches for the week. If you're a mayo lover, the roasted red pepper sauce was super easy to make and I found myself dipping the sauce in everything. It's that good. I added three tuna cans instead of 2 (we wanted leftovers), traded out the almond flour for 1 cup of panko breadcrumbs, 1 egg instead of 2, and doubled the mayo for the sauce to thicken the aioli as it was a bit watery at first. I melted white cheddar cheese on the patties at the very end and topped it with butter lettuce, tomatoes and toasted potato buns.

Ingredients:

2 cans Genova Seafood Tuna drained

2 garlic cloves minced

1 small onion finely diced

1/4 cup scallions finely chopped

2 tablespoons parsley chopped

1/4 cup roasted red peppers chopped

3/4 cup almond flour

1/2 teaspoon paprika

1 teaspoon sriracha

1 egg + 1 egg white

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1 teaspoon salt

1/2 teaspoon pepper

Roasted red pepper sauce:

1 cup roasted red pepper roasted at home, or jarred

1/4 cup good quality mayonnaise

1-1/2 tablespoon lemon juice

3 garlic cloves

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

2 tablespoon parsley chopped

Directions:

Step 1: In large mixing bowl add all ingredients and mix until combined thoroughly.

Step 2: Scoop approximately 1/4 cup tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.

Step 3: Heat oil in a large skillet over medium. Once hot, add tuna cakes to pan in batches; cook 3-4 minutes on each side, until bottoms are golden.

Step 4: Make sauce: Place red peppers, mayonnaise, lemon juice, garlic, and spices in blender and blend on high until combined. Pour into serving container and add herbs.

Step 5: Serve tuna cakes hot with sauce, or cool and store for later use.