Seared Tuna Burgers With Ginger Garlic Mayonnaise Recipes

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GRILLED TUNA BURGERS WITH SPICY MAYO



Grilled Tuna Burgers with Spicy Mayo image

Provided by Guy Fieri

Categories     condiment

Time 1h5m

Yield 4 servings

Number Of Ingredients 22

1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
1 egg, lightly beaten
1 pound sushi-grade tuna, finely diced
1/4 cup finely diced red bell pepper
2 scallions, finely sliced
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
Vegetable oil, for cooking
4 seeded hamburger buns, split
Spicy Sriracha Mayo, recipe follows
4 medium butter lettuce leaves
1 beefsteak or heirloom tomato, sliced
Dry Riesling, for serving
1 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoons Sriracha
1 teaspoon lemon juice
1 teaspoon honey
4 grilled scallions, chopped
Kosher salt and freshly ground black pepper

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.

TUNA BURGERS WITH GINGER AND SOY



Tuna Burgers with Ginger and Soy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds fresh tuna steak
2 cloves garlic, chopped
2 inches fresh ginger root, minced or grated
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil -- eyeball the amount
2 teaspoons grill seasoning blend (recommened: Montreal Steak Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon coarse salt -- eyeball it
1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
1/2 pound shiitake mushrooms, coarsely chopped
Coarse salt
4 sesame kaiser rolls, split
1 jar, 8 ounces, mango chutney
4 leaves red leaf lettuce
1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) -- Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted
Exotic root vegetable chips (recommended: Terra brand), to pass at table, optional
pickled ginger, optional plate garnish

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.

THIRTY-MINUTE BAKED TUNA BURGERS



Thirty-Minute Baked Tuna Burgers image

This is a dish my parents used to be able to make in a half hour when we were children. I added a few additions to make it a little more exciting and fairly low in fat. Serve on hamburger buns with traditional hamburger condiments if desired.

Provided by Jonathan Johnson

Categories     Seafood     Fish     Tuna

Time 30m

Yield 4

Number Of Ingredients 8

cooking spray
2 (5 ounce) cans tuna in water, drained
1 egg
½ cup dry bread crumbs
¾ teaspoon garlic salt
1 teaspoon ground black pepper
½ cup diced tomatoes, drained
¼ cup minced onion

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  • Mix tuna, egg, bread crumbs, garlic salt, and black pepper and fold in diced tomatoes and onion. Form the mixture into 4 patties and place onto prepared baking sheet.
  • Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 12.2 g, Cholesterol 65.4 mg, Fat 2.5 g, Fiber 1.2 g, Protein 19.9 g, SaturatedFat 0.7 g, Sodium 536.6 mg, Sugar 2.1 g

TUNA BURGERS



Tuna Burgers image

Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve our Wasabi Deviled Eggs as a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

1 1/2 pounds yellowfin tuna, cut into 1-inch pieces, chilled
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 1/2 teaspoons finely grated lemon zest
3 tablespoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon vegetable oil
2 tablespoons rice-wine vinegar
1/2 teaspoon sugar
1/2 teaspoon coarse salt
1/2 cup grated carrot (from 1 carrot)
1/2 cup grated radish (from 3 to 4 radishes)
1 cup cored and thinly sliced Napa cabbage (from 1/2 head cabbage)
1 scallion, thinly sliced diagonally
1/2 teaspoon black sesame seeds
1/3 cup mayonnaise
4 braided challah rolls, split

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.

OPEN-FACED SEARED TUNA BURGER WITH WASABI MAYONNAISE



Open-Faced Seared Tuna Burger with Wasabi Mayonnaise image

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

1 1/2 pounds sushi-quality tuna, coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon low-sodium soy sauce
3 tablespoons low-fat sour cream
1 tablespoon mayonnaise
2 teaspoons wasabi paste
4 sourdough rolls, bottoms only

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.

SEARED TUNA BURGERS WITH GINGER-GARLIC MAYONNAISE



Seared Tuna Burgers with Ginger-Garlic Mayonnaise image

Categories     Sandwich     Fish     Garlic     Ginger     Leafy Green     Quick & Easy     Mayonnaise     Seafood     Tuna     Arugula     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 8

2 3/4-inch-thick tuna steaks (each about 5 to 6 ounces)
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
4 tablespoons regular or low-fat mayonnaise
1 tablespoon fresh lemon juice
2 oversize sesame-seed sandwich rolls, toasted
1 bunch arugula, stems trimmed

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.

SEARED TUNA BURGERS WITH GINGER-GARLIC MAYO



Seared Tuna Burgers With Ginger-Garlic Mayo image

From epicurious, Bon Appétit, January 1998. This is a wonderful recipe--the mayo is bright and flavorful, and would be useful in countless other recipes. I left the tuna steaks rare inside. Really wonderful recipe :) I served this with a sweet and sour coleslaw and a fresh potato salad, and corn on the cob.

Provided by spatchcock

Categories     Tuna

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

2 (5 -6 ounce) tuna steaks (each about 5 to 6 ounces, 3/4 inch thick)
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
4 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 large oversize sesame seed rolls, toasted
1 bunch arugula, stems trimmed

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.

Nutrition Facts : Calories 365, Fat 21.3, SaturatedFat 3.9, Cholesterol 61.5, Sodium 265.1, Carbohydrate 8.7, Fiber 0.1, Sugar 2.1, Protein 33.5

SUPER HEALTHY TUNA BURGERS WITH LEMON GARLIC MAYONNAISE



Super Healthy Tuna Burgers With Lemon Garlic Mayonnaise image

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

35 ounces canned tuna, drained (see note)
1 bunch scallion, thinly sliced
1 red bell pepper, diced
2 eggs, beaten
8 whole wheat hamburger buns
1/2 cup mayonnaise
2 tablespoons garlic
1 tablespoon lemon juice

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.

GRILLED TUNA BURGER WITH GINGER MAYONNAISE



Grilled Tuna Burger With Ginger Mayonnaise image

Provided by Mark Bittman

Categories     lunch, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 4- to 5-ounce tuna steaks, each about 3/4-inch thick
2 tablespoons plus 1 teaspoon soy sauce
Freshly ground black pepper or Sichuan peppercorns
1/2 cup mayonnaise, preferably homemade
1 tablespoon minced fresh ginger
1 teaspoon sesame oil, optional
Neutral oil, like grapeseed or corn
4 hamburger buns
4 tablespoons pickled ginger, optional

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.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 946 milligrams, Sugar 3 grams, TransFat 0 grams

TUNA BURGERS



Tuna Burgers image

The chef Michel Richard featured these tuna burgers in his 2006 cookbook, "Happy in the Kitchen." At the time of publication, Mr. Richard's Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger.

Provided by Marian Burros

Categories     dinner, weekday, burgers, seafood, main course

Time 30m

Yield 4 tuna burgers

Number Of Ingredients 14

1 1/2 pounds fresh tuna fillet (do not use dark oily flesh)
4 cloves garlic, minced
5 tablespoons extra virgin olive oil
2 anchovies, minced
1/2 cup minced basil
2 1/2 teaspoons soy sauce
Salt and freshly ground black pepper
4 tablespoons good-quality mayonnaise
1 teaspoon grated fresh ginger
2 cups mesclun
1 tablespoon red wine vinegar
4 hamburger buns, split
1 tablespoon canola or grapeseed oil
1 large ripe tomato, trimmed and cut into 4 slices

Steps:

  • Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
  • Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)
  • In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.
  • Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1 1/2 minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 34 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 5 grams, Sodium 744 milligrams, Sugar 4 grams, TransFat 0 grams

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