Tuna Burger with Pickled Strawberry Relish
Pickled Florida Strawberries
3 cups Florida Strawberries whole or quartered
1/2 cup white balsamic vinegar
1/4 cup sugar
2 teaspoons coarse salt
1 cup water
1 cup Pickled Florida Strawberries
1/2 cup diced seedless cucumber
2 tablespoons diced red onions
1 (12 ounce can) white albacore tuna, drained
1 tablespoon chopped fresh parsley
2 tablespoons chopped roasted red peppers
2 teaspoons reduced sodium soy sauce
1 tablespoon lemon juice
1 cup plain bread crumbs divided 1/3 cup in patties
1 tablespoon olive oil for frying
1 cup fresh spinach, optional
Start with clean, sterile jars with tight fitting lids. Pack tightly with strawberries.
Whisk together vinegar, sugar, salt and water. Bring to a boil over medium-high heat. Boil brine for 1 minute, whisking constantly.
Pour over strawberries to completely cover. Cover jar tightly. Cool for about 20 minutes on counter then refrigerate overnight.
Note: I used 3 8-ounce jelly jars. You can use any size jars as long as you pack it tightly and cover berries completely with brine. Best used within 2 weeks.
Mix together Pickled Florida Strawberries, cucumber and onion. Set aside.
Mix together tuna, parsley, roasted peppers, lemon juice, egg, soy sauce and enough crumbs to hold mix together, about 1/3 cup. Form into 4 patties. Coat patties with remaining bread crumbs. Cover and refrigerate for at least 30 minutes.
Heat oil in medium-sized skillet. Cook tuna burgers over medium heat until browned on both sides and thoroughly heated.
Served tuna burgers topped with pickled strawberry relish on toasted buns with spinach if desired.