Added by DebDiMaggio | Tue 12 May 2009 @ 11:07
I was experimenting with tuna as I was starting to find it boring, couldn\'t find a recipe on the net that convinced me, so I based my experiment on Jamie\'s Elvis burguers and had a go with tuna. Now they\'re my hubby\'s favourite.
for 5 bun size burguers
250grams of drained canned tuna in brine
4 table spoons bread crumbs
table spoon capers
table spoon parmesan
1 crushed garlic
table spoon sesame seeds
freshly ground chilli (to taste)
freshly ground pepper (to taste)
don\'t add salt, cheese, capers and tuna have plenty.
Drain the tuna well.
mix in the egg and beat it in well.
Add the rest of the ingredients.... if the tuna paste seems a little dry add a couple of table spoons of milk.
If you make it too liquid then add a bit more bread crumbs.
you can also make it with bread soaked in milk, but since the tuna is pretty wet, drain the breaad well or you\'ll have to add a bit of flour to dry it out.
I use a grill on gas to cook them and make it screaming hot before I drizzle a little olive oil on it and sear them.
you could also cover them in flour and fry them.
I love them with mayo and lemon juice.... but the\'re also great with garlic mayo and capers.