Tuna Burgers with Basil and Pepperoncini Mayonnaise

Name: Tuna Burgers with Basil and Pepperoncini Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces sushi-grade tuna, cut into chunks; 4 ounces smoked salmon, chopped; 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing; Salt and freshly ground black pepper; Nonstick cooking spray; 1/4 cup chopped fresh basil; 6 large jarred pepperoncini, chopped fine; 4 sprouted-grain hamburger buns, such as Ezekiel 4:9; 4 slices heirloom tomato; 4 leaves romaine lettuce, shredded

Servings: persons

1
Place the tuna in a food processor and pulse on and off for a few seconds, until the tuna is chopped but not overly processed; you dont want it to be pureed.
2
Preheat a grill or grill pan over high heat.
3
While the grill is heating, combine the tuna, salmon, and 2 tablespoons of the mayonnaise in a medium bowl.
4
Using your hands, gently form the fish mixture into 4 burgers.
5
Season them with salt and pepper and spray them lightly with nonstick cooking spray.
6
Grill the burgers until they are seared on the outside but still a little rare in the center, about 2 minutes per side.
7
Transfer them to a serving platter and tent it with foil to keep them warm.
8
While the burgers are cooking, combine the basil, pepperoncini, and the remaining mayonnaise in a medium bowl.
9
Season the mixture with salt and pepper to taste.
10
Set it aside.
11
Split the buns and place them on the grill or grill pan, cut side down.
12
Lightly char the buns, 1 to 2 minutes.
13
Remove the buns from the heat and place them on a work surface.
14
Spread the mayonnaise mixture evenly over the top and bottom halves of the buns.
15
Top the bottom half of each bun with a tuna burger and a tomato slice.
16
Pile some shredded lettuce on top of the tomato, cover with the bun top, and serve.
17
Before: Fat 48g
18
After: Fat 5.9g
19
Before: Calories 770
20
After: Calories 342
21
Protein: 35g | Carbohydrates: 39g
22
Cholesterol: 51mg | Fiber: 7g
23
Sodium: 1,071mg

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces sushi-grade tuna, cut into chunks, 4 ounces smoked salmon, chopped, 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing, Salt and freshly ground black pepper, and more.

Yes, Tuna Burgers with Basil and Pepperoncini Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!