seafood

ingredients

  • 2 2.6oz. pouches Starkist chunk light tuna (in water)
  • 1 egg
  • 1/4 cup mayonnaise
  • 1/2 cup panko bread crumbs
  • 1 1/2 tablespoons roasted pepper, chopped
  • 1/4 teaspoon Old Bay seasoning (optional)
  • 1 tablespoon green onion, chopped
  • 1/4 cup canola oil
  • 1 container Pillsbury French bread dough (for mini slider buns)
  • Optional toppings:
  • Pepper
  • Jack cheese
  • Roasted green chilis
  • Sliced avocado
  • Red salsa
  • Cilantro
  • Purple cabbage
  • Carrot shreds
  • Teriyaki sauce

directions

Make mini slider buns by rolling dough a little more than 1 inch across, flatten slightly and bake on a greased cookie sheet for 10-15 minutes in a 350 degrees F oven.

While buns are cooking, mix together tuna, egg, mayonnaise, panko, roasted pepper, green onion and Old Bay seasoning in a bowl and stir until mixture holds together.

Form into 1 1/2-inch patties and cook in a nonstick skillet over medium heat, about 90 seconds on each side.

Once cooked, cut slider buns in half and place tuna patty on top, then garnish with your favorite toppings.

Tip: Topping tips: Amp up the flavor by topping with pepper, jack cheese and roasted green chili; sliced avocado, red salsa and cilantro; or purple cabbage, carrot shreds and a dollop of teriyaki.

Recipe reprinted by permission of Starkist, Pillsbury, McCormick. All rights reserved.

RecID 410