Tuna Burgers With Pineapple Mustard Glaze And Green Chile Pickle Relish And Ancho Gaufrettes Recipes

ZESTY TUNA SALAD

Steps:

• Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.

TUNA BURGERS

Steps:

• Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.

THIRTY-MINUTE BAKED TUNA BURGERS

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.

TUNA BURGERS

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.

TUNA MELTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
• Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
• Bake in a preheated oven for 10 minutes.

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.

TUNA BURGERS WITH PINEAPPLE GLAZE

Steps:

• To prepare the glaze:
• Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the ketchup and cook an additional 5 minutes. Remove from the heat and add the lime juice, and white pepper.
• To prepare the burgers:
• Shape the ground tuna firmly into 4 round uniform patties about 1 1/2inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers, basting often with the glaze until cooked to desired doneness

YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE

Steps:

• Combine all the ginger-mustard glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator. Grind the tuna in a meat grinder or chop with a large sharp knife, to the texture of hamburger meat. Do not use a food processor, which will shred the tuna rather than chop it. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.

YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE

Steps:

• Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
• Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)
• Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
• Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.

TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE PICKLE RELISH AND ANCHO GAUFRETTES

Steps:

• To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
• To prepare the burgers: Shape the ground 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) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Preheat grill. Grill burgers for 3 to 4 minutes on each side for medium doneness, basting often with the glaze. Serve burgers on rolls with watercress.
• To prepare the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature for 30 minutes before serving.
• To prepare the gaufrettes: Heat oil to 365 degrees F in a deep fryer. Fry potato in batches and remove to large plate lined with paper towels. Season immediately with salt and ancho chile powder.

SIMPLE TUNA BURGERS

Steps:

• In a medium sized bowl combine all the above ingredients(except for the buns and dressing and the foil LOL!) to make your tuna salad.
• Split up the buns and spread on the thousand Island dressing on both sides. then place the tuna salad on each bun and then wrap the sandwiches in foil.
• Place the sandwiches on a baking sheet cook in oven at 350 for about 15-20 minutes. The buns should be slightly toasty.
• SO SIMPLE ENJOY =).

YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Preheat a grill or grill pan to medium-high.
• Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
• Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic.Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
• Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.

GRILLED TUNA WITH FRESH PINEAPPLE SALSA

Steps:

• In a small bowl, combine the pineapple, red onion, cilantro, 1-1/2 teaspoons vinegar and jalapeno if desired. Cover and refrigerate until serving. In a small bowl, combine the hoisin sauce, ketchup and remaining vinegar; set aside. , Rub both sides of fish with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved hoisin sauce mixture. Serve with pineapple salsa.

FRESH TUNA BURGERS WITH GINGER MUSTARD GLAZE

Steps:

• For the Sauce: combine all glaze ingredients in a saucepan and bring to a boil. Lower the heat and simmer about 5 minutes. Reserve in a warm place until tuna burgers are cooked.
• For the Burgers: Chop the tuna to the texture of hamburger meat.
• In a large bowl, combine chopped tuna with garlic, mustard, cayenne, salt and pepper.
• Mix well and divide into 4 equal portions.
• Form into patties.
• Heat olive oil in a large skillet over medium high heat. Add the burgers and sear until browned and medium rare, about 3-4 minutes per side(or longer for well done burgers).
• Brush each burger with glaze and serve on a buttered toasted bun with pickled ginger bits.

PINEAPPLE-TUNA SALAD SANDWICHES

Steps:

• In a small bowl, combine the applesauce and mayonnaise. Stir in the celery, green pepper, pineapple, onion, seasoning blend, garlic powder and pepper. Add tuna; mix well. Spread over four slices of bread; top with tomato, lettuce and remaining bread.

HONEY MUSTARD TUNA SALAD

Steps:

• Combine tuna, honey mustard, pickle relish, mayonnaise, salt, and pepper in a bowl. Mix until well combined.