Last week was a week. I don’t know why I was on the verge of a nervous break down basically all week. I had a lot on my plate and felt pressed for time which always revs up my anxiety.
On Thursday I was supposed to go to the last session of this photography course I have been taking through San Francisco Parks and Recreation. A friend at work told me about “Getting to Know Your DSLR” and I thought I would really learn a lot but the teacher was, to be blunt, pretty awful. I did learn a few good things but the thought of sitting in a room for three hours when I had so much more I could accomplish just stressed me out. There are a lot of good photography resources on the Internet (e-courses, websites, Youtube videos and more) that I need to dedicate the time to learning – but at least I’ll be on my own schedule.
Maybe classes just aren’t for me, which is something I often think about when thinking about getting my MBA. I was terrible at going to class in college. Classes with mandatory attendance policies (most of them) were the bane of my existence. Our time is really precious and sometimes when you’re feeling stressed and have other things you should – or want – to do, you should cut out what isn’t serving you (I tried to tell my father that and he segued into “so I shouldn’t have to give you money for things”… like where does that fit into anywhere?).SO ABOUT THESE TUNA BURGERS. These were a “use up the fridge” recipe before I left for Big Sur/San Luis Obispo last week. I came home to a really good mail day a couple weeks ago which included a box of tuna from Bumble Bee.
I couldn’t decide what to do with the tuna – healthy tuna salad with mustard? Baked tuna and rice cups? The possibilities with a can of tuna are kind of endless. It’s a really great pantry staple people – myself included – forget about. Americans don’t eat enough seafood (with the exception of me, who comes home drunk and eats cold mahi mahi out of the fridge) and it’s so healthy, especially tuna. It’s low fat compared to some of it’s delicious, Mercury-prone friends and basically just a lot of protein (yay!). I try to keep a couple cans on hand at all times.
I made these over the weekend and had them plain, in salads and of course, slathered in mustard with some tomatoes and cheese for dinner of the course of the week. You can sub out the sorghum for any other cooked grain you have on hand – quinoa or rice would work great, too.
- 2 cans Bumble Bee® Solid White Albacore Tuna in Water, drained
- 1 egg
- ½ cup cooked sorghum
- 2 tbsp pesto (I used my arugula pesto)
- 1 tbsp chopped garlic
- ¼ tsp lemon pepper
- ¼ tsp pink himalayan sea salt
- ¼ tsp red pepper flakes
- Preheat oven to 350F.
- Line a baking sheet with a Silpat, parchment paper or non-stick aluminum foil.
- In a large bowl, mix all ingredients until well combined.
- With wet hands (to prevent sticking), pat together four patties from the tuna mixture.
- Place on baking sheet and bake for 30 minutes or until golden brown on top, flipping half way.
- Enjoy on a bun, salad or plain with mustard.
I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.
Check out more tuna recipes from Recipe Redux members!
Chat with me:
How do you deal with too much on your plate? Do you like going to class or do you do better learning on your own? What is your favorite way to eat tuna?