Several weeks ago we made one of our family favourites, Tuna Burgers. This is one of the meals I had many times growing up and it’s one recipe that has stayed with me over the years.
Today I’ll be sharing some fabulous pictures demonstrating how we made the burgers. There are plenty of pictures and you can find the recipe at the bottom of the page. This is a great healthy meal option but also something which is fun for kids to make.
If you’re a bariatric patient then this is a great recipe which you can eat without the bread. Tuna has plenty of protein and these burgers are very filling!
Tuna Burger Ingredients
- 2 cans Tuna
- 15 olives
- 1 teaspoon mixed herbs
- 2 eggs
- 1 bread bun or slice of bread (in crumbs)
- 1 onion diced
- sprinkle of flour
How To Make Tuna Burgers
First we strained two cans of tuna and added them to a bowl. We then made breadcrumbs using the cheese grater and added them into to the tuna.
Next we finely chopped onions and diced a bowl of olives into fine pieces.
Sylvia then cracked two eggs and added it to the ingredients, along with a t-spoon of mixed herbs.
We then mixed all the ingredients to create a sticky texture for shaping the burgers.
We shaped the Tuna patties and coated them in flour, placing the patties onto our George Foreman Grill.
We grilled the burgers for 10 minutes and then created our masterpieces using bread rolls from Aldi. We added hummus, pineapples, tomatoes and salad for flavour.
We had a fun time cooking as a family and managed to get some great shots of Sylvia and I in the Kitchen together, something I hope to do a lot more of once my health improves.
This is a tutorial on how to make orange cranberry instant pot cheesecake.
- Ingredients For Cheesecake Base
- 1 cup Ritz cracker crumbs
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter, melted
- INSTANT POT CHEESECAKE FILLING
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 4 tablespoons all-purpose flour
- ¼ sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon orange extract
- 1 cup cranberries
Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
In a food processor, combine cracker crumbs, sugar, and melted butter, and pulse to mix ingredients.
Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
Place pan in the freezer while making the filling. Freezing will help hold the crust together.
Mix the cream cheese and granulated sugar until nice and smooth.
Then add in one egg at a time while mixing in between adding the eggs.
Add in the orange juice and orange zest and mix.
Add in the flour, sour cream, and extracts and mix to incorporate.
Mix until smooth.
Stir in the cranberries.
Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
USING THE INSTANT POT FOR CHEESECAKE
Add 1 ½ cups of water to the inner pot of the Instant Pot.
Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
Makes 8 servings.