Paleo Tuna Burgers (Whole 30 compliant)

A while back I bought this four pound bag of albacore tuna from the co-op.  It was on sale, but still pricey.  The thing is, having once tasted albacore, it’s really, really hard to go back to those cans from the grocery store.  That’s what we’ve been doing, those cans, but I decided to treat ourselves to albacore, justifying it to myself since it was on sale and a bulk package and all.

I used it to make two different kinds of tuna burgers, and one batch of miniature tuna casseroles, with enough tuna leftover for another batch of burgers, or just for a good sized bowl of tuna salad, if that’s what we want.

 

One of the tuna burger recipes was okay, but I thought it was just okay.  It was made using parsnips.  Now, I love parsnips (I am the only one who does), but I thought the parsnip tuna burgers were just so-so.

The other batch is sweet potato tuna burgers, and my husband and I both thought they were delicious.  I have no idea what the teens thought.  They took their plates to their rooms and didn’t tell me what they thought.

Scroll down for just the recipe:

 

 

Peel and cut up some sweet potatoes into large chunks.  Then microwave them- I had about eight cups of largish chunks, or two massive sweet potatoes,  to make 4 cups of mashed sweet potatoes.

Meanwhile, set out your other ingredients- green onions, tuna, cilantro garlic, red pepper, lemon juice, eggs, coconut or coconut flour, a spice mill if you’re using coconut, and salt and pepper to taste.

 

 

Mash up the sweet potatoes, add the eggs and other ingredients.

 

 

I do not buy coconut flour.  I don’t make anything that calls for a large amount, and I find my small spice/coffee grinder handles up to half a cup of coconut just fine, so I ground my coconut into flour and added that to the sweet potato/egg mixture along with the other spices and the green onions and cilantro.

Add the tuna, stir well again.  I used a handmixer.

 

 

Mix the ingredients together well, and then drop them by a large spoonful onto a hot, well oiled griddle.  I put my stove top at level 2 (it’s a gas stove-top), spread the spoonful of tuna mixture flat with the back of your spoon.  Let it cook for 4-5 minutes, and then gently flip.  these are rather fragile until a minute or two after they’ve been flipped.

If you don’t want the tedium of flipping them, you can make miniature tuna casseroles by greasing muffin tins and putting about half a cup of mixture in each muffin cup, then bake at 350-370 for about 30 minutes.  I thought there was a significant taste difference, though, and preferred the burger style.  I had mine with home-made mayonnaise.

Here is the straightforward list of ingredients:

Four cups mashed sweet potato
8 green onions, snipped
5 cups of tuna fish, flaked (roughly)
1/3 cup of snipped cilantro
Garlic, minced (I think I used about 4 tablespoons
Lemon juice, about 1/4 cup
9 eggs
1/2 cup of coconut flour (I made mine by putting coconut flakes through the spice grinder)
salt and pepper to taste
Red pepper, to taste.  I used about two tablespoons.

All measurements are approximate.  Fiddle around with it.  Add more coconut flour if it’s too soggy, more eggs if it’s too dry.

combine them all and mix well.  Drop by large spoonful or about 1/4- 1/3 cup at a time onto a greased, hot skillet or griddle.  Fry four or five minutes on one side, then gently flip and fry on the other side another 3 or 4 minutes, or until golden brown and it stays together well.

If you prefer, grease muffin tins, bake in tins at 350 or a little higher for about 20 minutes.

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2 Comments

  1. Debs
    Posted September 26, 2014 at 12:56 am | Permalink

    Halfway through, at the add the coconut flour stage, your sweet potato has turned into pumpkin. I’m sure pumpkin could be used instead of sweet potato, but thought you might want to change instructions and add that as a note at the bottom.

    • Headmistress, zookeeper
      Posted September 26, 2014 at 9:33 am | Permalink

      Oops, thanks!!

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