Tuna burgers

aprilgraciete

Made these tonight (with yummy cauliflower fritters). instead of swordfish I used fresh tuna steaks that my mother-in-law caught for me.

Ingredients:
1.5 lbs (24 oz) swordfish steaks, skin removed
3 tbsp chopped chives
2 garlic cloves
1 shallot
1/4 cup breadcrumbs
lemon zest
salt and fresh pepper
oil spray
mixed greens or chopped romaine
For the Lemon Vinaigrette:
1 lemon, juiced
8 tsp extra virgin olive oil
salt and fresh pepper

Directions:
Cut fish into large chunks, and put about 1/4 of the fish into a food processor along with garlic and shallots. Pulse until it becomes almost pasty. Place into a medium bowl. Place the remaining fish into food processor and pulse on and off until chopped. Combine with the rest of the fish in the bowl and add chives, lemon zest, breadcrumbs, salt and pepper. Mix well and form into 4 patties.

In a large non-stick skillet, spray a little oil and heat on medium-high. Add fish and cook about 4 minutes on each side.

To BBQ: Grill 4-6 inches above the fire on a lightly oiled grill rack. Grill on medium flame, about 4 minutes each side.

Whisk vinaigrette ingredients in a small bowl. Serve fish burgers over a bed of greens and drizzle with lemon vinaigrette.

I had my burger wrapped in cabbage with a little bit of ketchup. It was so good I had to share.

I made 5 burgers from this recipe and each one came out to 223 calories. These burger were very thick and heavy. SO filling and yummy!