TUNA BURGERS WITH TAPENADE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.
- Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.
- Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.
- Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)
- Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.
TUNA BURGERS WITH TAPENADE AIOLI
Steps:
- Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)
- Grill burgers for 3 minutes on each side for medium doneness.
- For the tapenade aioli:
- Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped. Add the mayonnaise and process until smooth, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
- Serve burgers with ciabatta rolls and aioli. Garnish with watercress.
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
HERBED TUNA BURGERS WITH TAPENADE AND TOMATOES
Provided by Tony Rosenfeld
Categories Food Processor Olive Tomato Fourth of July High Fiber Backyard BBQ Mint Tuna Arugula Summer Grill Grill/Barbecue Healthy Party Capers Bon Appétit
Yield Makes 6
Number Of Ingredients 20
Steps:
- For tapenade:
- Blend all ingredients in mini processor to coarse puree. Season tapenade to taste with salt and pepper. Transfer to small bowl. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For burgers:
- Gently mix diced tuna and next 6 ingredients in large bowl. Using moistened hands, shape tuna mixture into six 3/4-inch-thick patties (each about 4 inches in diameter). Place burgers on plate. Cover and refrigerate at least 1 hour and up to 1 day.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill burgers until almost cooked through, about 4 minutes per side. Arrange 6 focaccia squares or bottoms of pain rustique on work surface; spread with tapenade. Top each with burger, tomato slice, onion slice, and arugula, then focaccia or bread top. Cut burgers in half and serve.
TUNA BURGERS
Life can't be about all beef. "Where's The Beef?" questions are fewer nowadays due to an influx of health concerns, as well as those that are watching their weight. The Longmeadow Farm is following suit and will openly and warmly embrace these new "burgers" to grace our "Saturday Lunch at the Farm" crowd. I wanted to produce a light(ish) tuna burger that made Dennis, Jerry, Uncle Dick, and my Dad feel as light as a Spring beetle floating around on a wind current after lunch. This recipe did it. Everyone was full, but not so full they wanted to clamber off to the backyard hammock, and pull their hat over their face. This gave them enough energy to have their giddy-up for all the many maelstroms that would undoubtedly follow them around for the afternoon. Go ahead, try them "Maryland" style with the use of our beloved "Old Bay Seasoning" and get ready to work hard this afternoon. Can be easily doubled for a big crowd.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Open and drain canned tuna.
- Mix together rest of ingredients except tuna, cheese and rolls.
- When mixing ingredients, I add one ingredient at a time, and gently but throughly mix all ingredients.
- Add tuna and gently fold together, and make firm patties.
- Heat skillet, that is sprayed with cooking spray or use 1 teaspoon of oil on bottom of pan.
- When heated on medium high heat, add each patty browning on each side for 5 minutes each.
- Add a piece of cheese on top to melt slightly.
- Open hamburger buns, and place in oven @350 degrees until toasted, (about 3/4 minutes).
- Put on buns and serve with fresh lettuce, tomato, and mustard.
Nutrition Facts : Calories 97.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 20.1, Sodium 283.8, Carbohydrate 5.8, Fiber 0.5, Sugar 1.7, Protein 11.4
GRILLED TUNA WITH HERBED AïOLI
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
Categories Fish Herb Low Carb Tuna Summer Grill/Barbecue Bon Appétit
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
- Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
- Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.
GRILLED TUNA WITH AIOLI
please use fresh herbs for this quick weeknight recipe. if you need to use dried, reduce the amount by 1/3.prep time includes marinating.
Provided by chia2160
Categories Tuna
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- whisk together the first 6 ingredients for marinade.
- put mayo in a small bowl, add 2 tbsp of marinade, stir in, set aside.
- sprinkle tuna with salt& pepper, pour marinade over, turning to coat both sides, and marinate for 1 hr heat grill to medium high.
- grill tuna 3-5 minutes per side for medium.
- serve topped with aioli.
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