A Scientist in the Kitchen

This is another dish I served at the sofa-warming party I hosted for my fellow Gensan bloggers. Like the tuna sulpicao turned tuna teriyaki, I was going to make spring rolls but to my dismay (again!), I realized that the lumpia wrapper I had was already moldy so I decided to make burger patties instead. Fresh dill added a different dimension to the otherwise bland tuna meat (it has no fat so can be very dry to eat). Leftover shredded squash completed the assembly for a nutritious and filling meal.

Photo courtesy of Orman

Tuna Burger Steak

500 grams tuna meat
3 tbsp chopped fresh dill
1/2 cup shredded squash
1 egg
salt and pepper to taste
1/2 cup flour

Combine all ingredients. Fry about a teaspoon of the mixture in a non stick pan and taste for salt and pepper. Adjust taste as desired. Form into patties and fry in a non stick pan until browned on each side.

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