Ingredients:

• 2 6-ounce cans tuna
• 2 teaspoons Sweet Fire Ale Mustard
• 1/2 cup white bread torn into small pieces
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp water (or liquid from the cans of tuna)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives, green onions, or shallots
• Salt and freshly ground black pepper
• A couple squirts of Peppers of Key West Cayenne Pepper Hot Sauce #1
• 1 raw egg
• 2 Tbsp Extravagonzo Roasted Garlic Culinary Oil
• 1/2 teaspoon butter

Instructions:

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of Extravagonzo Roasted Garlic Culinary Oil to the tuna mixture in the next step.

2 In a medium bowl, mix together the tuna, Sweet Fire Ale Mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and Peppers of Key West Cayenne Pepper Hot Sauce #1. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Heat the Extravagonzo Roasted Garlic Culinary Oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with Seafood Cocktail Sauce on slider buns for a tuna burger.