Veronicas Italian Tuna Cakeburger Recipes

Steps:

• Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
• Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

Steps:

• Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
• Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Steps:

• In a large bowl, mix together tuna, ricotta cheese, spring onion, mayonnaise, lemon juice and season with pepper and salt.
• Cut the hamburger buns in half, separating top from bottom. Scoop out some of the bread from inside the buns (top and bottom) to make room for the tuna mixture.
• Fill the buns with the tuna mixture and place both halves back together. Wrap the bun in tin foil and place in a moderate oven (180 degrees Celsius) for 15-20 minutes.
• To serve, cut the buns in half from the top.

Steps:

• 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
• 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
• 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
• 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

Steps:

• In a large bowl combine combine ground pork, 1 teaspoon of italian seasoning, salt and black pepper; mix well. Form mixture into four 3/4-inch thick patties.
• Cook patties, uncovered, on the rack directly over medium coals for 14-18 minutes or until done (160F) and juices run clear, turning once halfway through. Top each burger with cheese. Grill 1-2 minutes more until cheese begins to melt.
• Meanwhile, in a small bowl combine olives, oil, crushed red pepper and remaining 1/4 teaspoon italian seasoning. Top burgers with olive mixture.

Steps:

• Mix all ingredients (but not the tuna or the oil yet) together in a bowl. Once they are mixed well add the Tuna to the mix, and fold it into itself until all the ingredients are well mixed.
• Heat a sauce pan with the oil on a medium heat.
• while that heats up for a minute, grab a good amount of the mixture in the bowl, and shape it like a burger (this mix will make 2-3 burgers).
• place the burger in the pan and cook it for 3-5 minutes on each side (you will know its done on that side because it will be a light-medium brown.
• place it on a burger bun, or a pita like I do. Top it with cheese, or tomatoes, or lettuce, or all of them plus whatever else you would like.
• This is a great alternative to beef burgers, that arent healthy to eat too often.

Steps:

• Mix all together. Spread on split hamburger buns and broil until browned and bubbly.
• Serve hot.