Tuna Burgers and Cabbage Slaw

Recipe

Main Dish
Tuna Burgers and Cabbage Slaw

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User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

3
Servings
15min
Prep
25min
Total

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    Description

    Quick lunch idea! Make tuna patties and tuck them into pita pockets and top with a homemade poppyseed apple cabbage slaw.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 3
    QuantityIngredientAdd
    2Hy-Vee large eggs, lightly beaten
    3 tbsp.green onions, finely chopped
    2 tbsp.Italian parsley, chopped
    1 tsp.Hy-Vee Dijon mustard
    c.whole wheat panko bread crumbs
    2(5-oz.) cans Hy-Vee chunk light tuna in water, drained and flaked
    2 tbsp.Hy-Vee canola oil
    1 c.red cabbage, finely shredded
    c.carrot, shredded
    3 tbsp.Hy-Vee poppyseed salad dressing
    6half-loaf whole wheat pita breads
    3butter lettuce leaves, halved
    1small Granny Smith apple, cored and thinly sliced

    Things To Grab

    • Medium bowl
    • Large nonstick skillet
    • Meat thermometer
    • Paper towels

    Directions

    1. Combine eggs, green onions, parsley, lemon-pepper seasoning, and Dijon mustard in a bowl. Stir in panko. Add tuna, using a fork to combine. Form mixture into three 3-1/2-inch round patties

    2. Heat oil over medium heat in a large nonstick skillet. Add tuna patties. Cook 6 to 8 minutes, or until lightly golden and cooked through (160 degrees), turning halfway through. Drain on paper towels. 

    3. Meanwhile, combine cabbage, carrot, and salad dressing. To serve, halve each burger; serve in pitas with lettuce, sliced apple, and cabbage slaw. 

    Nutrition facts

    Servings

    500 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 175mg
    • Sodium: 840mg
    • Total Carbohydrates: 54g
    • Protein: 31g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 8%
    0%
    Vitamin D 6%
    0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Seasons September 2020