I am pretty much always looking for easy and quick dinner recipes. I do all of my meal prep on Sunday, so I also like to find recipes that I can prep up days in advance and take 15 minutes to throw it together on a week night. I am also always looking for budget friendly recipes since sometimes our grocery bill can get a bit expensive.
I've held on to this recipe for years. Sometimes I make it for lunch, but most of the time I make it for dinner. There are so many benefits to using canned tuna. First, it's like $1. Second, it's loaded with Omega-3's (and most Americans don't get enough!). Third, it tastes delicious.
- 2 (5-6 ounce) cans of chunk light tuna in water, drained and rinsed
- 1/2 cup bread crumbs (FODMAPers make your own from gluten free bread)
- 1/4 cup olive oil mayonnaise
- 2 tsp. Dijon mustard
- 1/4 cup celery, chopped
- 2 Tbsp. scallions, chopped (FODMAPers, use the green part only)
- Salt and pepper to taste
- 1 Tbsp. oil
- 4 hamburger buns (FODMAPers, use a gluten free bun)
- Combine tuna, breadcrumbs, mayonnaise, mustard, celery, scallions, salt, and pepper in a medium bowl. Mix to combine.
- Heat oil in a large nonstick skillet. Once oil is hot and shimmering, make a tuna patty using 1/3 cup of the mixture. Form into a burger shape in your hand and place in the skillet.
- Cook until heated through and golden brown, about 4 minutes each side.
- Serve on a bun with condiments of your choice.