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© Meredith Corporation. All rights reserved. Used with permission.
(4 patties, 2/3 cup aioli)
Thaw tuna, if frozen. Rinse tuna; pat dry with paper towels. Finely chop tuna and set aside. In a medium bowl, beat egg white with a fork. Stir in breadcrumbs, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add tuna; stir gently to combine. Shape mixture into four 1/2-inch-thick patties, using damp hands if necessary.
In a shallow dish, combine the flaxseed meal and flaxseeds. Dip tuna patties into flaxseed mixture, turning to coat evenly.
Coat a large nonstick skillet or nonstick griddle with cooking spray. Heat over medium heat. Add tuna patties; cook for 10 to 12 minutes or until an instant-read thermometer inserted into sides of patties registers 160°F, turning once halfway through cooking time.
Meanwhile, in a medium bowl, use a potato masher or fork to coarsely mash avocado. Add mayonnaise, lemon peel, lemon juice, garlic, the remaining 1/8 teaspoon salt and the remaining 1/8 teaspoon pepper. Continue to mash until mixture is well mixed but still slightly chunky.
To serve, place one sandwich-thin half, cut-side up, on each of four serving plates. Top with spinach leaves and tomato slices. Top each with a cooked tuna patty. Spoon one-fourth of the avocado mixture over each patty.