GRILLED TUNA BURGERS WITH SPICY MAYO
Steps:
- Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
- Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
- Grill the hamburger buns over high heat until well charred and crispy.
- Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
- Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.
THIRTY-MINUTE BAKED TUNA BURGERS
This is a dish my parents used to be able to make in a half hour when we were children. I added a few additions to make it a little more exciting and fairly low in fat. Serve on hamburger buns with traditional hamburger condiments if desired.
Provided by Jonathan Johnson
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
- Mix tuna, egg, bread crumbs, garlic salt, and black pepper and fold in diced tomatoes and onion. Form the mixture into 4 patties and place onto prepared baking sheet.
- Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 12.2 g, Cholesterol 65.4 mg, Fat 2.5 g, Fiber 1.2 g, Protein 19.9 g, SaturatedFat 0.7 g, Sodium 536.6 mg, Sugar 2.1 g
TASTY TUNA BURGERS
These tuna burgers are so delicious. My husband is a very fussy eater, and he loves these. Enjoy!
Provided by MARBALET
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
- Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
- Serve on buns with tomato slices and lettuce leaves, if desired.
Nutrition Facts : Calories 353.1 calories, Carbohydrate 36.6 g, Cholesterol 61.3 mg, Fat 15.6 g, Fiber 3 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 779 mg, Sugar 3.3 g
TUNA BURGERS
Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve our Wasabi Deviled Eggs as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- Make the burgers: Fit a food grinder with a grinding plate with about 1/4-inch holes. Grind tuna into a bowl. Add garlic, ginger, lemon zest, mustard, salt, and pepper. Mix gently, and shape into four 1-inch-thick patties. Cover, and refrigerate until cold and firm, about 30 minutes.
- Make the coleslaw: Whisk vinegar, sugar, and salt in a small bowl. Mix carrot, radish, cabbage, scallion, and sesame seeds in a medium bowl. Toss slaw with vinegar mixture, and refrigerate up to 1 hour.
- Heat oil in a large nonstick skillet over medium heat. Cook patties to medium-rare, about 2 minutes per side. Wipe skillet clean, and return to heat. Spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute. Divide burgers and slaw among bottom halves of buns. Sandwich with top halves.
SUPER HEALTHY TUNA BURGERS WITH LEMON GARLIC MAYONNAISE
Make healthy burgers out of canned tuna, and spice them up with a lemon garlic mayonnaise! Use whole wheat sandwich thins and low fat mayonnaise to bring this down to 250 calories per burger.
Provided by iqspam
Categories High Protein
Time 30m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sautee garlic in pan until brown.
- Combine garlic, lemon juice and mayonnaise.
- Combine tuna, scallions, bell pepper and eggs in a bowl.
- Separate tuna mixture into 8 patties.
- Grill patties.
- Put a patty on each sandwich thin with about a tbsp of the mayonnaise mixture.
- Note: You may want to put the tuna in a sieve with something heavy on top for a couple of hours to get it to drain, otherwise it's harder to get these burgers to stick together.
THAI TUNA BURGERS WITH GINGER-LEMON MAYONNAISE
These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla and discovered by Food & Wine. The Thai cucumber salad stands in for pickles. Use sushi-quality tuna so you can serve the burgers medium rare. The Ginger-Lemon Mayonnaise makes one cup and can be refrigerated for up to 3 days. MAKE AHEAD: According to the author, the recipe can be prepared through Step 3 and refrigerated for up to 3 hours. Beer Recommendation: An aromatic golden lager will complement the rich tuna here. Look for one with hoppy or lemony flavors, such as Asahi Super Premium from Japan or Singha Lager from Thailand. Wine: soft, off-dry riesling.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 51m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.
- In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.
- Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.
- Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.
- Combine all the Ginger-Lemon Mayonnaise ingredients in a small bowl.
- Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.
Nutrition Facts : Calories 880.8, Fat 52, SaturatedFat 8.5, Cholesterol 79.9, Sodium 2122.4, Carbohydrate 52.5, Fiber 4.3, Sugar 14.6, Protein 53.7
SEARED TUNA BURGERS WITH GINGER-GARLIC MAYONNAISE
Categories Sandwich Fish Garlic Ginger Leafy Green Quick & Easy Mayonnaise Seafood Tuna Arugula Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
- Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
- Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.
OPEN-FACE TUNA BURGERS
Categories Sandwich Tomato Kid-Friendly Quick & Easy Lunch Mayonnaise Tuna Pan-Fry Bon Appétit Small Plates
Yield Makes 4 Servings
Number Of Ingredients 11
Steps:
- Place tuna in large bowl; break up finely with fork. Mix in green onions, breadcrumbs, cornmeal, 4 tablespoons mayonnaise, egg and mustard. Season with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
- Arrange bread on 4 plates. Spread each slice with 1 tablespoon mayonnaise; then top each with lettuce and tomato.
- Heat oil in heavy large skillet over medium-high heat. Add tuna patties and cook until firm to touch and heated through, about 4 minutes per side. Place tuna on tomato slices and serve.
TUNA BURGERS
The chef Michel Richard featured these tuna burgers in his 2006 cookbook, "Happy in the Kitchen." At the time of publication, Mr. Richard's Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger.
Provided by Marian Burros
Categories dinner, weekday, burgers, seafood, main course
Time 30m
Yield 4 tuna burgers
Number Of Ingredients 14
Steps:
- Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
- Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)
- In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.
- Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1 1/2 minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 34 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 5 grams, Sodium 744 milligrams, Sugar 4 grams, TransFat 0 grams
HEALTHY TASTY TUNA BURGERS
This a great simple recipie for a healthy burger alternative, or to spice up a can of tuna. It worked really well, was quick, filling and low in fat too. Perfect for a quick lunch or light dinner. I ate it so fast I forgot to take a picture oops!
Provided by hydrogen
Time 30m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Combine all the burger ingredients, except the olive oil, in a large mixing bowl. Add as much or as little seasoning as you like, and stir with a fork or your hands. Once the mixture is fully combined divide into 3 parts and use you hands to create three burgers/patties. The mixture will be quite moist, place the burgers on a plate and put in the fridge for 10 minutes to set.
- Meanwhile, combine the garlic mayo ingredients in a small bowl or mug and mix well. Add a little water if necessary for consistency.
- Heat the olive oil in a frying pan and making sure the oil is very hot add the burgers and fry on both sides on a medium-high heat for 3-4 minutes or until dark brown on both sides. Be very carefull with them to ensure they stay well formed.
- Once cooked remove from the pan and place in a bun or on a bed of spinach leaves and drizzle the garlic mayo on top. Any left overs can be re-heated gently in a pan. Enjoy!
TUNA BURGERS WITH WASABI MAYONNAISE
This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 6 burgers
Number Of Ingredients 12
Steps:
- Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.
- Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.
- Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.
- Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.
GRILLED TUNA BURGER WITH GINGER MAYONNAISE
Provided by Mark Bittman
Categories lunch, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a gas or charcoal fire; heat should be moderately high and rack should be clean and about 4 inches from heat source. Brush each steak lightly with soy sauce and sprinkle with pepper. In a bowl, combine mayonnaise, fresh ginger, one teaspoon soy sauce and sesame oil if you are using it.
- Oil grill grates lightly; grill tuna about 2 minutes per side for rare, proportionately longer if you want it better done. Toast buns if you like.
- Serve fish on buns, spread with some ginger mayonnaise and topped with a bit of pickled ginger, if you like.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 946 milligrams, Sugar 3 grams, TransFat 0 grams
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