TUNA BURGERS FROM THE FOREMAN GRILL STATEWIDE Edition

Pre-heat the Foreman grill. Drain the tuna and squeeze out most but not all of the water. Combine the tuna and egg whites in a medium bowl, and mix well. Add the celery, red onion, Italian dressing, white pepper, Dijon mustard, bread crumbs and Tabasco, and mix well. Divide the mixture into 4 balls...

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Bibliographic Details
Published inThe Hartford courant
Main Authors LINDA GIUCA and CHRISTOPHER PROSPERI, Linda Giuca is The Courant's food editor. Christopher Prosperi is chef-owner of Metro Bis restaurant in Simsbury
Format Newspaper Article
LanguageEnglish
Published Hartford, Conn Tribune Publishing Company, LLC 19.04.2007
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Summary:Pre-heat the Foreman grill. Drain the tuna and squeeze out most but not all of the water. Combine the tuna and egg whites in a medium bowl, and mix well. Add the celery, red onion, Italian dressing, white pepper, Dijon mustard, bread crumbs and Tabasco, and mix well. Divide the mixture into 4 balls and form into burger patties. Place the patties on the grill 2 or 4 at a time depending on the size of your grill. Gently and carefully close the lid and grill for 5 minutes.
ISSN:1047-4153