I've made
tuna cakes before, and many times have thought about making them into a sandwich. This recipe differs from tuna cakes, as it makes the patties a bit sturdier (my tuna cakes are always on the brink of falling apart). Next time I might try adding some shredded cheese to the tuna mix and seeing how that enhances the flavor (and the calories...). These patties need a lot of seasoning to prevent them from tasting just like any old tuna fish sandwich, and I was very liberal with applying the chipotle mayo to do the same. Otherwise, you'll find yourself with a very quick and easy dinner that requires no thawing or handling of raw meat - and moreover, tuna is so low in fat that any other ground meat can't even compare (2 g in a cup of canned tuna vs. 19 g in a cup of extra lean ground beef). You'll also get more protein, less calories.
I enjoyed my Southwest Tuna Burger with a glass of semi-dry riesling and found the sweet & tart flavors of this popular wine balance out the spicy flavors of the chipotle. The specific bottle I opened was from
Belhurst Winery in the Finger Lakes region of NY state, where riesling is a specialty.
