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
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs, lightly beaten | ||
| 3 tbsp. green onions, finely chopped | ||
| 2 tbsp. Italian parsley, chopped | ||
| 1 tsp. Hy-Vee Dijon mustard | ||
| ⅓ 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 | ||
| ⅓ c. carrot, shredded | ||
| 3 tbsp. Hy-Vee poppyseed salad dressing | ||
| 6 half-loaf whole wheat pita breads | ||
| 3 butter lettuce leaves, halved | ||
| 1 small Granny Smith apple, cored and thinly sliced |
Things To Grab
- Medium bowl
- Large nonstick skillet
- Meat thermometer
- Paper towels
Directions
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.
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%