1/3 cup Dijon mustard
3 TBSP. honey
4 skinless fillets, cut into cubes
Salt and pepper
1/4 cup finely chopped chives
1 TBSP. Old Bay Seasoning
1 tsp. grated lemon zest
Extra-virgin olive oil
Softened butter, for spreading
2 sandwich-size english muffins, split and toasted
Thinly sliced cucumber
Red onion, thinly sliced
Lettuce or other greens
In a small bowl, stir together the mustard and honey.
In a food processor, pulse the tuna to a fine chop.
Place in a bowl and season with salt and pepper.
Add 2 TBSP. of the honey-mustard mixture, the chives, Old Bay and lemon zest.
Form into 4 large burgers.
Drizzle some extra-virgin olive oil into a large skillet, add the burgers, cook, turning once over medium-high heat for 6 minutes for med-rare, 10 to 12 minutes for med-well.
Lightly butter the English muffins.
Top each muffin half with the tuna burgers, remaining honey-mustard sauce, the sliced cucumbers, onion and greens.
Eat these patties with a knife and fork.