Asian Tuna Burger

Zutaten

• 2½ cups or 12 oz Canned tuna, chunk style, water packed, drained
• ¼ cup Low-fat mayonnaise
• 1 tsp Garlic, minced
• 1 tsp Fresh ginger, minced
• ¾ tsp Low-sodium soy sauce
• ½ cup or 1 oz *Fresh green onions, top and bottom, diced finely
• ½ cup or 2 oz *Fresh red bell pepper, diced
• 1 tsp Sesame oil
• 1 tsp Canola oil
• 1½ Tbsp or 1 oz Egg whites
• ½ cup or 1½ oz Panko breadcrumbs
• 6 Whole-grain roll, 2 oz each
• 1 small or 3 oz *Fresh romaine lettuce 3" x 3" tear lettuce into 6 pieces
• 2 medium or 9 oz *Fresh tomatoes, sliced, cut 6 medium slices or 12 thin slices

Zubereitung

1. Preheat oven: Conventional oven: 400 °F. Convection oven: 375 °F.
2. Drain and flake tuna.
3. In a large bowl, combine tuna, mayonnaise, garlic, ginger, soy sauce, green onions, red bell peppers, sesame oil, canola oil, and egg whites together.
4. Add breadcrumbs and stir well.
5. Use a No.12 scoop to portion 25 servings onto a full sheet pan lined with parchment paper that is lightly sprayed with pan release spray. Press tuna lightly to form into tuna burgers (3½ oz) patties.For 25 servings, use 1 pan. For 50 servings, use 2 pans.
6. Bake: Conventional: 400 °F -10 minutes. Convection: 375 °F - 8 minutes.Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
7. Slice rolls open and place on plate.Place ½ oz of lettuce (3” x 3” pieces) on bottom half of each roll.
8. Place 1½ oz sliced (¼” slice) tomato on top of lettuce.
9. Place (3½ oz) cooked tuna burger on top of tomato. Cover with top of roll.Critical Control Point: Hold for hot service at 140 °F or higher.
10. Serve 1 burger.