Albacore Tuna Burgers Recipes

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.

Steps:

• Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.

Steps:

• Finely chop the tuna with a chef's knife. Place tuna in a bowl and mix in lemon, onion, parsley, relish, bread crumbs and eggs until well combined. Season with salt and pepper. Shape tuna mixture into 6 round patties. Brush both sides of tuna burgers with vegetable oil and season again with salt and pepper. Cook the tuna burgers in a non stick skillet over medium heat for 5 minutes each side until they are cooked through.
• Serve on hamburger buns with whatever you fancy. Some suggestions are cheese, lettuce, tomato, pickles, mustard, ketchup and barbecue sauce.

Steps:

• Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours.
• Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.)
• Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare.
• To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired.
• Soak the dried white beans in 2 quarts of water overnight.
• Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve.
• In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste.

Steps:

• In a large bowl, combine the tuna, mayonnaise, bread crumbs, parsley, mustard, hot sauce, salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick.
• If you're stopping here:
• Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking.
• When you're ready to eat:
• Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles.

Steps:

• Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
• Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
• Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.