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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 6.0 g
  • Cholesterol: 53.6 mg
  • Sodium: 394.1 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 14.8 g

View full nutritional breakdown of Tuna Florentine Burgers - Low Carb, Glutenfree calories by ingredient
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Tuna Florentine Burgers - Low Carb, Glutenfree

Submitted by: REBECCAFRIEDMAN

Introduction

I played around with Linda Sue's Tuna Patty recipe (http://www.genaw.com/lowcarb/
tuna_pat
ties.html) and really thought spinach would work in a tuna burger. It does! Enhanced nutrition for almost no additional carbs or calories, and it improves the visual appearance too. Bet your kids won't mind eating their veggies like this! If you make this recipe, please do leave a comment, I would really appreciate it. Thanks for stopping by!
I played around with Linda Sue's Tuna Patty recipe (http://www.genaw.com/lowcarb/
tuna_pat
ties.html) and really thought spinach would work in a tuna burger. It does! Enhanced nutrition for almost no additional carbs or calories, and it improves the visual appearance too. Bet your kids won't mind eating their veggies like this! If you make this recipe, please do leave a comment, I would really appreciate it. Thanks for stopping by!

Number of Servings: 6

Ingredients

    2 cans tuna, drained - I use soy free, hard to find
    1/2 cup egg whites (equal to 2 eggs)
    1 clove garlic, diced
    1/2 onion diced
    1 celery stalk finely diced
    fresh pepper & salt to taste
    2 ounces shredded cheddar
    1 T butter - I use Organic Valley unsalted
    1 ounce parmesan - good quality shredded
    2 cups frozen chopped spinach, defrosted
    1 tsp. org. cajun seasoning - I used Mountain Rose herbs blend, it is mostly herb, not salt like the rest.
    additional butter for the pan - about 1 tsp. for 2 burgers

Directions

Mix all of the ingredients in a small bowl; chill at least 30 minutes. Heat the butter in a large skillet on about medium heat. Drop the tuna mixture by large spoonfuls into the hot oil. Flatten slightly and shape into patties. Fry about 3-4 minutes on each side until well-browned. Flip them very gently and brown the other side. These can also be made in the oven; broil on low until brown, flip and broil again for a minute or two. Or use high broil but don't close the door or they will likely burn; with the door cracked you can achieve a lovely browned burger in no time flat, but you may need to spray the tops a bit. Touch to make sure they are done (Burgers will be firm but have some give when finished cooking.) These would be GREAT on a grill - perfect fish option for a picnic or cookout. Serve with garlic aioli, tartar sauce or sauce of your choice. I am very fond of something called "Latin Lemonaise" and that stuff is amazing with these. If you want a glutenfree low carb bun for this burger, try the microwave flax sandwich roll I have listed - just cook it in a round bowl and split it.

Makes 6 servings if you eat only 1 burger or 3 servings if eating two burgers. My patties were 4 ounces each before cooking.

Can be frozen


Number of Servings: 6

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.






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