
Tuna and Pachino Tomato Burger
A fresh and crunchy sandwich, perfect for summer or for a protein lunch break, without sacrificing taste. All enclosed in a soft low carb sandwich.
π₯ Ingredients (for 1 sandwich)
For the tuna croquettes:
- Fresh tuna, chopped : 40 g (well drained)
- Blended low carb sandwich bread (without crust): 20 g
- Egg : 25 g (about half an egg)
- Fresh spring onion : 25 g (finely chopped)
- Fresh parsley : a sprig (chopped)
- Rustic mustard : 5 g
- Extra virgin olive oil : as needed for cooking
For the sandwich:
- Low carb hamburger bun : 1
- Pachino tomatoes : 50 g (cut in half)
- Fresh sprouts : 20 g
- Homemade mayonnaise : 10 g
-
Salt and black pepper : to taste
βοΈ Preparation
π 1. Prepare the tuna mix
- Blend the low carb bread (without the crust) until you obtain a fine crumb.
- In a bowl, combine tuna, breadcrumbs, spring onion, parsley, egg, and mustard. Mix well until combined.
π₯¦ 2. Create and cook the burger
- Use the mixture to form a compact hamburger.
- Cook it in a non-stick pan with a drizzle of EVO oil, browning both sides until fully cooked.
πΏ 3. Prepare the fresh ingredients
- Cut the cherry tomatoes in half or into thin slices.
- In a small bowl, season the sprouts with the homemade mayonnaise.
π½ 4. Assemble the sandwich
- Heat the low carb sandwich on a very hot griddle, cut in half.
- On the bottom, arrange the cherry tomatoes.
- Place the tuna burger on top.
- Complete with the seasoned sprouts.
- Close with the top part of the sandwich.
π Average nutritional values (per complete sandwich)
Estimated values per portion of approximately 260 g.
β οΈ Tip: If you want an extra touch, add a few drops of fresh lemon before closing the sandwich or a thin slice of avocado for a creamy and even more nutritious note!