Tuna Burgers With Ginger Lemon Kewpie Mayo Recipes

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.

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.

Steps:

• Preheat a nonstick griddle or a grill pan to high heat.
• Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
• Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
• In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
• Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

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.

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.

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.

Steps:

• Make the mayonnaise: combine all ingredients in a small bowl; mix well; cover and refrigerate at least 1 hour before using to allow flavors to blend.
• Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
• Make the patties: combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl.
• Handling tuna as little as possible to prevent compacting it, mix well, adding just enough bread crumbs to hold the mixture together.
• Divide mixture into 4 equal portions; form portions into patties to fit the buns.
• When grill is ready, brush grill rack with vegetable oil; place patties on the rack; cover and cook, turning once, until done to preference, 3-4 minutes on each side for med-rare.
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• During last minute of cooking, place 1 slice of cheese on each patty to melt.
• To assemble: spread mayonnaise over the cut sides of the buns; on each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty; add the bun tops and serve.

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.

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.

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.

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.