TUNA BURGERS
If you have access to local albacore, it's wonderful in these tuna burgers.
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Low Sodium Backyard BBQ Dinner Lunch Summer Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut fish into 1" cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, place all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice; arrange beneath the attachment to catch ground tuna and keep it cold.
- Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or canola oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
- Form into four 1/2"-thick patties. Season with kosher salt and freshly ground black pepper. Grill or pan-fry burgers over medium heat until just cooked through, 3-4 minutes per side.
OPEN-FACED SEARED TUNA BURGER WITH WASABI MAYONNAISE
These tuna burgers are best eaten very rare, so buy your sushi-quality tuna from a reputable fishmonger. The fish should be glistening and jewel-toned, with no trace of cloudiness. Wasabi paste, or Japanese horseradish, is distinctive not only for its bright green color, but also for its head-rushing heat. Combined with a little mayonnaise and low-fat sour cream, it becomes a perfect condiment for the tuna burgers. Wasabi is available in powder form, too, and can be mixed into a paste with a little water.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the tuna, salt and pepper, and 1 tablespoon of the soy sauce, and combine gently. Divide the mixture into 4 equal parts and shape each into a patty. Set aside.
- In a small bowl, combine the sour cream, mayonnaise, and wasabi paste. Stir to combine thoroughly and set aside.
- Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add the tuna burgers and sear for 2 minutes on each side. Remove from the heat, add the soy sauce, return to the heat, and sear for 1 more minute per side.
- Place each on the bottom half of each roll, top with a tablespoon of dressing, and serve.
GRILLED TUNA BURGERS WITH WASABI MAYONNAISE
Make and share this Grilled Tuna Burgers With Wasabi Mayonnaise recipe from Food.com.
Provided by Galley Wench
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wasabi Mayonnaise:.
- Mix all ingredients together in small bowl.
- Cover with plastic wrap and chill until flavors blend, at least 10 minutes.
- Tuna Burgers:.
- With your knife, using a rocking motion, chop tuna until it is coarsely ground into pieces about 1/8 inch each.
- In medium size bowl mix tuna with garlic, ginger, salt, and pepper (to taste). Divide mixture into 4 portions approximately 5 ounces each. Using your hands press into patties about 1 inch thick.
- Chill patties in refrigerate for at least 15 minutes.
- Preheat grill until very hot (about 15 minutes). Leave all burners on high.
- Oil grate (with a small wad of paper towels soaked in vegetable oil).
- Grill burgers, covered, until browned on one side, about 3 minutes. Flip burgers with greased metal spatula.
- Continue grilling, covered, to desired doneness, about 3 minutes for medium-rare or 4 minutes for medium, 5 minutes for medium-well (do not overcook).
- Serve immediately with wasabi mayonnaise.
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.
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 MUSHROOM BURGERS
I have always had a weakness for tuna burgers, and I like these even more than the classic all-fish burger because the mushrooms assure a moist texture. They are inspired by a recipe by Clifford Pleau, which was presented at the 2015 Worlds of Healthy Flavors conference. If you use sushi-grade tuna for these burgers you might want to just sear them on each side to get a rare, sushi-like interior. If you use ahi tuna, you could still cook them rare, or cook them for about 2 minutes on each side. This will produce a burger that is more well done but still nice and moist. The burgers are delicious either way. Don't use a food processor to chop the tuna; finely chop with a knife or a cleaver. The texture will be too pasty if you use a food processor. I found that the punch of the wasabi paste dissipated when the burgers were cooked, so add more if desired.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, vegetables, main course
Time 1h
Yield Serves 4
Number Of Ingredients 8
Steps:
- Chop tuna very fine. I find a cleaver works well for this. It should be like ground beef and it is best to do this by hand because a food processor will make the fish pasty.
- In a large bowl mix together all of the ingredients except the oil, and season to taste. Combine well. Shape 4 patties with moistened hands, or shape by setting a 2-1/2- or 3-inch ring on a plate and filling the ring with the mixture. Carefully remove the ring.
- Heat a large, heavy nonstick skillet over medium-high heat and brush lightly with olive oil or add a small amount to the pan and swirl the pan. Carefully add burgers to pan, taking care not to crowd them. Turn heat to medium and either sear for only 30 seconds to a minute on each side, or cook 2 minutes on each side if desired. Remove to a plate and serve, on buns if desired. Chef Pleau serves these with "avocado crema," a blend of avocado, yogurt, lime juice, cilantro and wasabi powder.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 0 grams, Sodium 371 milligrams, Sugar 2 grams, TransFat 0 grams
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.
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