Sorry if I sound a bit crazy (maybe it’s because I am), but senior year is beyond stressful, and I’m very happy to have a weekend. Even if I’m spending it studying and working on college apps, a break is a break!
I’ve been trying to work on posts ahead of time because I know how easily I stress out about EVERYTHING, so this post is actually being written in August. Shhhhh, don’t tell anyone. The reason I’m doing this is because a.) I’m applying early decision to a school and I want that app to be PERFECT b.) I still need to maintain my grades and c.) I stress way too easily, so having the blog good to go makes me feel 300000x calmer. Also, I took the SAT fall of my junior year (awww, if you were reading my blog back then, props to you!), and I HIGHLY RECOMMEND THAT FOR ALL JUNIORS. If I were taking the SAT now, I don’t think I’d be alive and functioning properly.
Things I don’t stress out? Dinners. To me, dinners are an excuse to use leftovers. I usually eat dinner while doing school work, so I like things that are quick and easy / made ahead of time. I usually take twenty minutes to make dinner, and those twenty minutes are VERY important for me. I’m in the zone during that time, and you better not break it.
Having food that is made ahead is very important for me during the school year, and that’s where these burgers come in handy. I will be the first to admit that I was THAT KID that brought a tuna sandwich to school weekly in elementary school, and I think that’s part of the reason I only sat with four people or so 😉
I freaking love tuna. It’s high in protein, keeps me full, and is the perfect addition to any dish. However, I don’t eat it too often because of mercury, but these burgers are worth it.
GUYS. THESE BURGERS ARE TOO DIE FOR. They crunchy, crispy, filling, and all around amazing. You can crumble them up and put them in a salad, you can make a sandwich out of it, and so much more! I made mine with sourdough and vegan mayo (only kind I’ll eat), and I was in legit heaven. I’m actually eating one right now as I edit these photos. Yet another blog sneak peek. Alright, let’s dig in!
- 2 cans tuna of choice, drained
- 1 egg
- ¼ cup breadcrumbs
- ½ tsp garlic powder
- 1 tbsp olive oil
- ¼ cup unsweetened coconut
- 1 tsp coconut oil (for frying)
- Melt the 1 tsp of coconut oil onto a pan, and swirl around evenly so everything coats.
- In a large mixing bowl, mash up your tuna so it isn't clumpy.
- Add in the bread crumbs, egg, garlic powder, and olive oil. Mix together well until the egg has absorbed with everything and the bread crumbs are evenly dispersed.
- Pour in the coconut shreds and mix well. Form medium sized balls with the mixture, and plate them on the frying pan. Flatten them out with the back of a spatula.
- Cook on one side for two minutes (or until firm), and then flip. Once flipped, flatten the cooked side with the spatula and cook on the other side until firm. Transfer to a plate and repeat these steps until everything has cooked. Enjoy!