Grilled Tuna Burgers With Spicy Mayo Recipes

TASTY TUNA BURGERS

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.

GRILLED TUNA BURGER WITH GINGER MAYONNAISE

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.

HERBED TUNA BURGERS WITH TAPENADE AND TOMATOES

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.

GRILLED TUNA BURGERS WITH HOMEMADE RéMOULADE

Steps:

• For sauce:
• Whisk first 6 ingredients in bowl to blend. Using fine grater, grate in egg yolks. Whisk in oil, then capers. Season with salt and pepper.
• Do ahead: Can be made 1 day ahead. Cover and chill.
• For burgers:
• Combine oil, vinegar, and bay leaves in large heavy-duty resealable plastic bag. Shake to blend. Add tuna. Seal bag; turn to coat. Chill at least 1 hour and up to 2 hours, turning bag occasionally.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush cut sides of rolls with some of tuna marinade. Grill rolls, cut side down, until golden, about 2 minutes. Transfer rolls to work surface. Grill tuna, with some marinade still clinging, until slightly charred but still pink in center, about 2 1/2 minutes per side.
• Place tuna on roll bottoms. Top with dollop of sauce, then roll tops. Serve, passing remaining sauce separately.