We made some changes... We cut the volume by about a third, (used 3 cans of tuna), and added an egg to increase bind. Also we used aluminum cooking rings to form the patties. This made 4 patties.
Ingredients
24 ounces canned tuna packed in water
1 beaten egg
3 tablespoons shredded carrots
3 tablespoons fresh cilantro, chopped (optional)
3 tablespoons scallions, finely chopped
1/2 cup peanuts, chopped (we used cashews)
1 cup breadcrumbs
1/2 teaspoon red pepper flakes
1/2 teaspoon salt and pepper
1 cup mayonnaise
1 tablespoon vegetable oil (sesame oil preferred)
Preparation
Drain tuna and mix with carrots, cilantro, onion, peanuts, breadcrumbs, red pepper flakes, salt, and pepper. Combine with mayonnaise and mix well.
Form into 6 burgers, each approximately 1-inch thick, and set aside.
Over medium to medium-high, heat a large non-stick skillet with 1 tablespoon vegetable oil or spray skillet with pan spray. A hot griddle can also be used.
Cook the burgers 4-6 minutes, until lightly browned on one side. Gently flip and brown the other side. The burgers should reach a temperature of 165°F.
Serving Tip: Serve with lime wedges and a mixed green or sesame noodle salad.
from The Co-op