Main course

Tuesday, September 27, 2011


As I was doing my grocery shopping yesterday,  I come across a great sale on Filipino own Century tuna. At .99cents, I just had to buy tons of them. This recipe has been develop by my love for tuna, which I can eat 24/7.

Tuna in cans  are a staple in every pinoy's table especially when your in a tight budget. It is usually serve straight from the can with a  steaming bowl of rice, bagoong (shrimp paste) and dahong kamote ( boiled yam leaves).

Feel free to  experiment with your burger filling, I usually use anything that comes in handy from my fridge. The taste, I guarantee will always comes out tasty.

3cans of regular Tuna (in water or oil)
1 can spicy tuna
2 pcs. of white bread crumbled (day old bread is okay or you can use breadcrumbs)
2 eggs
2 tbsp. flour
1 stalk celery minced
1 medium tomato (seeded and minced)
1 medium onion minced
2 cloves of garlic minced
1-2 tsp. saracha or chili sauce (optional)
2tbsp. catsup
salt and pepper to taste

Blue cheese sauce

2 tbsp. blue cheese crumbled
1/2 c. Mayonnaise (light)
2tsp. dill
salt, white sugar to taste

Mix together all ingredients. Form into patties. Fry for five minutes each side or till oil comes out from the burger when prick. Yields 10-12 burgers.

In a separate bowl, combine blue cheese, mayonnaise, dill, salt, sugar. Can be done in advance (day or one week before. Great for grilled pork and beef as well.)

Arrange burgers in a platter with the sauce and lemon  slices for garnish.

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