Tuna Burger Sliders

By Zehava Krohn

Most kids love pasta dishes, and most adults enjoy a fish main course, but I wanted to create a main dish that’s both adult and kid-friendly. I decided on tuna burgers and started to experiment. I was about to run to the fish market, when I opened my pantry and saw that I had four cans of tuna on hand. “Let me try it like this,” I thought. I’m so happy it worked out—it makes this recipe much more affordable and accessible.
I added a glaze on top of the burgers, brushed on to give them the brown burger-look and extra flavor. When I made a batch of these on a Sunday afternoon, before I had a chance to add the glaze, I turned around, and the pan was empty. The kids had already grabbed all of them. I made a new batch, this time with the glaze, and they disappeared even faster.
I like to serve these with a mayo dip instead of the typical ketchup, combining 1/2 cup mayonnaise, with 1 clove garlic, and a teaspoon each of lemon juice, sugar, vinegar, and chili sauce or ketchup.4 (6-ounce) cans of light tuna, drained
⅔ cups Corn Flake crumbs
¼ cup mayonnaise
4 eggs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
½ teaspoon salt
½ teaspoon chili powder
1/8 teaspoon celery seed
Dash of black pepper
¼ cup oil

¼ cup dark corn syrup
2 tablespoons soy sauce
1 teaspoon yellow mustard
1 clove garlic, crushed

French buns or baguettes
1 cup lettuce
1 avocado, sliced
1 tomato, sliced (optional)

  1. In a large mixing bowl, combine tuna, Corn Flake crumbs, mayonnaise, eggs, and spices.
  2. Heat oil in a skillet over medium-high heat. If using a large pan, you may need to use more. Form tuna mixture into sliders and fry until browned and crisp on the outside, 4 to 5 minutes per side. Be careful when flipping sliders; if you flip them too early, the sliders can fall apart. Transfer to 9- x 13-inch pan.
  3. Prepare glaze. Combine all ingredients and using a pastry brush, brush over sliders. Broil for 2 to 3 minutes on each side.
  4. Slice French bread or baguette into 3 to 4 inch pieces and toast (use a toaster or your grill pan). Layer sandwich with burger, lettuce, avocado, and tomato (optional).

Yield: 12 to 15 patties


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