LENTEN TUNA BURGERS

MEATLESS FRIDAYS IN LENT REQUIRE LOTS OF NEW IDEAS!

2 (5 oz ) can chunk light tuna in water (drained well)
1 small sweet potato (peeled and cut into large chunks)
2 eggs
1/4 c Italian seasoned bread crumbs or panko
1/4 c all purpose baking mix (bisquick)
1/2 pkt of ranch dressing mix
2 Tbsp pesto

In a large mixing bowl place sweet potato chunks into 1-2 cups of hot water. Microwave on high 10-15 minutes until soft enough to mash. Mash up and add the drained tuna. Add eggs and mix well. Add bread crumbs, baking mix, ranch dressing mix and pesto. Mix well. Mold into 4 large burgers (I use a round plastic container). Place burgers on a preheated George Forman Grill or preheated skillet sprayed with non-stick spray. Grill 5-8 minutes each side (the George Forman Grill cuts cooking time in half as it grills both sides at once).

ADD LETTUCE, TOMATO, PICKLES,MAYO OR TARTAR SAUCE.  I SERVED ON A CIABATTA ROLL WITH SPICY BAKED FRIES (I HAD A COMBINATION OF SWEET POTATO AND WHITE POTATOES FOR THE FRIES) AND STEAMED LEMON DILL BROCCOLI SLAW.

STEAMED LEMON DILL BROCCOLI SLAW

2 c broccoli slaw (homemade or prepackaged)
1/2 cup chicken broth (vegetable broth if you want to keep the slaw vegetarian
1 Tbsp lemon juice (fresh is always best but bottled will do)
1 tsp dill weed

Place all ingredients in a microwave safe bowl and mix well.  Microwave on high about 2 minutes – I like to keep my slaw on the crunchy side so I only nuke it until it is warmed not hot and limp.