Happy Labor Day, everyone! I’m sure most of you have plans full of barbecues, picnics, family and friends today and I hope the weather where you are is a little bit nicer than the cloudy threat of rain hanging in my area’s sky. Better me than you, though, since I don’t have anything particularly festive planned for the rain to ruin.
I can, however, relive through this post a recipe I made over the summer that has all the elements that a good Labor Day Cook Out meal should have. Well, almost, anyway.
The cons of this meal are that it’s somewhat labor intensive to put together, at least when your kitchen lacks a food processor as mine does, and my tuna burgers fell to absolute pieces, making it a Tuna Salad Slaw more than a Tuna Burger with Side Slaw. Of course, I wanted it to be low carb so I only added a scant amount of bread crumbs, so maybe if you follow directions better than I do your burgers will hold their shape.
The pros, then, are that it tasted absolutely delicious even without the burgers staying together, with the patties covering the slight bitter edge of the cabbage that came through in the slaw. It also makes a lot of food – the portion I made for myself would have been more appropriate for 1 ½ people, but if you keep portion size in check, this is a light, enjoyable meal – which is exactly the kind of food I like to eat on holidays like today.
Tuna Burgers and Avocado Slaw, adapted from Eatin on the Cheap & Healthy and Gourmet
Yield: 6 servings
The Ingredients
3 cans of tuna in water, drained
¼ cup diced red onion
¼ cup diced celery
1 garlic clove, minced
1 teaspoon dried dill
1 egg
1 teaspoon dijon mustard
¼ - ½ cup fresh breadcrumbs
freshly ground black pepper, to taste
3-4 tablespoons oil
¼ cup diced red onion
¼ cup diced celery
1 garlic clove, minced
1 teaspoon dried dill
1 egg
1 teaspoon dijon mustard
¼ - ½ cup fresh breadcrumbs
freshly ground black pepper, to taste
3-4 tablespoons oil
1 Haas avocado
1 - 2 tablespoons lime juice
4 cups shredded cabbage
1/3 cup fat free sour cream or plain yogurt
1 clove garlic
1 soft boiled egg, finely chopped
1 - 2 tablespoons lime juice
4 cups shredded cabbage
1/3 cup fat free sour cream or plain yogurt
1 clove garlic
1 soft boiled egg, finely chopped
freshly ground pepper, to taste
The Method
Add the tuna, onion, celery, garlic, dill, egg, and mustard to a mixing bowl and stir to combine. Mix in the breadcrumbs, a little at a time, until the tuna mixture holds together but is still wet. Optionally, place extra breadcrumbs in a pie plate or other shallow dish and season with pepper. Divide the mixture into 6 patties and coat each one in the bread crumbs, if desired. Set patties aside to make the slaw, refrigerating if time exceeds 10-15 minutes.
Coarsely chop the avocados and sprinkle with the lime juice to prevent browning from oxidation. Place the chopped avocado along with the cabbage into a bowl and set aside. Grate the garlic into a separate bowl and add to it the sour cream or yogurt and egg. Stir to create a cream dressing, then pour over the cabbage mixture and toss to coat. Refrigerate while you return to the burgers.
Heat the oil in a large skillet over medium-high heat and add the patties, working in batches if necessary. Cook each patty 3-4 minutes per side, draining on paper towels at the end if necessary (I didn’t use very much oil, so mine weren’t particularly greasy in the end).
If your burgers fall apart, simply arrange the slaw on a platter and top with the cooked tuna mixture, serving it as a salad.
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