The ease and casualness of a burger makes it a favorite for summer luncheons and effortless dinners. For a refined alternative to the cookout staple, sink your teeth into a Pineapple Lime Tuna Burger. It is a delightful medley of sweet and savory flavors and yogurt makes is magnificently moist.
| 12 | oz | piece Ahi Yellowfin tuna (finely chopped) |
| 2 | eggs | |
| 1 | c | plain bread crumbs |
| 1⁄2 | c | crushed pineapple (drained) |
| 2⁄3 | c | minced onion |
| 1⁄2 | c | minced celery |
| 1⁄2 | c | minced red bell pepper |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 3 | tbsp | chili sauce |
| 1⁄2 | tsp | dried dill weed |
| Zest and juice of one lime | ||
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | ground black pepper |
| 1 | dash | hot pepper sauce |
| 1 | dash | Worcestershire Sauce |
| 6 | sandwich buns | |
| Tomato and lettuce for garnish (optional) |
Combine tuna, eggs, bread crumbs, pineapple, onion, celery, red bell pepper, yogurt, chili sauce, dill, lime zest and juice, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well and shape into 6 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle.
Coat a non-stick skillet with cooking spray; fry tuna patties for about 5 to 6 minutes per side, or until cooked to medium (or your taste). These are fragile, so be careful when turning them.
Serve on buns with tomato slices and lettuce. Top with tzatziki, for a bold twist fold 1/2 cup chopped pineapple into tzatziki.