Sophie's Tuna burgers. Sophie's Tuna burgers Great meal if you want to make some tasty in a little bit of a rush. Plant-based, black pepper-seasoned Toona by Sophie's Kitchen is the perfect fish-free alternative to conventional canned tuna. Non-GMO, all-natural ingredients like Konjac root (an ancient Asian superfood), pea protein, agave, and spices lend this veganized tuna a flavor and texture that works beautifully in tuna salads, casseroles.
Ingredients: Pea Protein, pea starch, water, olive oil. Sophies' does a fantastic range of mouthwatering fast food inspired by countries all over the globe. Their pizzas are knockout – the bases are handmade daily, and the pizza sauce is made from a unique secret recipe, then exciting toppings are loaded on. You can cook Sophie's Tuna burgers using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Sophie's Tuna burgers
- Prepare 1 of drained can tuna.
- It’s 1/2 tsp of garlic granules.
- Prepare 1 tsp of Thai spice.
- It’s 2 tsp of lime juice.
- You need 1 of bread crumbs (i made my own with 1 slice of whole meal bread).
- It’s 1 tbsp of Sesame seeds.
- It’s 3 tbsp of creme fraiche (or Lake District Co quark is a fantastic alternative as it's very low fat).
- It’s 2 tsp of Sesame oil, or similar..
- It’s 1 of salt and pepper to taste.
- Prepare 1 of chili flakes to taste (optional).
Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers. Plant-based Toona by Sophie's Kitchen is the perfect fish-free alternative to conventional canned tuna. Non-GMO, all-natural ingredients like Konjac root (an ancient Asian superfood), pea protein, agave, sea salt, and spices lend this veganized tuna a flavor and texture that works beautifully in tuna salads, casseroles, sandwiches, and more.
Sophie's Tuna burgers step by step
- Preheat oven to 180°c..
- Blend ingredients together. I prefer to pulse it so that some of the tuna isn't completely blended, leaving a few chunkier bits. You could also add some of the tuna after blending everything else if you prefer..
- Shape into two patties. I made mine square, as I didn't have any buns and was using bread..
- Place a baking tray that you've spritzed with cooking spray. Bake for 10 mins, or until hot through and slightly crispy to the touch. Be careful not to over bake..
Rinse and drain the jackfruit, then shred it in a food processor or with your hands until it resembles canned tuna fish. Add finely chopped celery, red onion, and parsley leaves. Stir in some Dijon mustard, unsweetened plain plant-based yogurt (I used Kite Hill's almond yogurt), paprika, and salt and pepper to taste. The space combines a generous bar with a spectacular hand-made light installation and an inviting steakhouse centered around an open kitchen and custom made fire pit. Tuna mix this time with caviar to make this low carb dish really special and unique.