Tuna Pattiesburgers Japanese Style Recipes

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EASY TUNA PATTIES



Easy Tuna Patties image

These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.

Provided by Phyllis Spencer Brixey

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 eggs
2 teaspoons lemon juice
3 tablespoons grated Parmesan cheese
10 tablespoons Italian-seasoned bread crumbs
3 (5 ounce) cans tuna, drained
3 tablespoons diced onion
1 pinch ground black pepper
3 tablespoons vegetable oil

Steps:

  • Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
  • Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 13.9 g, Cholesterol 124.6 mg, Fat 15.5 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 408.7 mg, Sugar 1.2 g

ASIAN TUNA PATTIES



Asian Tuna Patties image

A delicious, fast, and different way to eat tuna. Everyone who has tried this has asked for the recipe.

Provided by Michelle

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 12

2 (5 ounce) cans tuna, drained and flaked
1 egg, beaten
¾ cup dry bread crumbs
3 green onions, minced
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
½ cup cornmeal
2 tablespoons vegetable oil

Steps:

  • In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.
  • Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 21.1 g, Cholesterol 43.6 mg, Fat 7.5 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 1.4 g, Sodium 426.9 mg, Sugar 2.3 g

TUNA BURGERS RECIPE BY TASTY



Tuna Burgers Recipe by Tasty image

Here's what you need: tuna, olive oil, panko bread crumbs, dried parsley, fresh chives, garlic, salt, pepper, paprika, large egg, whole wheat burger bun

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

15 oz tuna, canned, drained
1 tablespoon olive oil, plus more for cooking
¾ cup panko bread crumbs
1 tablespoon dried parsley
2 teaspoons fresh chives, minced
1 tablespoon garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 large egg, beaten
whole wheat burger bun, for serving

Steps:

  • Combine the tuna, olive oil, panko, parsley, chives, garlic, salt, pepper, paprika, and egg in a large bowl until evenly mixed.
  • Divide the mixture into 4 portions and form patties with your hands.
  • Heat a drizzle of olive oil in a large skillet over medium-high heat.
  • Place the patties in the pan and cook for 3-5 minutes on each side, until golden brown.
  • Serve on whole wheat buns with your preferred toppings.
  • Enjoy!

Nutrition Facts : Calories 278 calories, Carbohydrate 16 grams, Fat 10 grams, Fiber 0 grams, Protein 29 grams, Sugar 1 gram

SPICY TUNA & CHICKPEA PATTIES



Spicy tuna & chickpea patties image

Using canned chickpeas instead of potatoes means these spicy patties are really quick to make

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 12

150g tub low fat natural yogurt
a good handful of fresh coriander , roughly chopped
2x cans chickpea , drained and rinsed
400g can tuna in brine, drained
1 small onion , finely chopped
1 plump garlic clove , crushed
2 tbsp lemon juice
1 tsp cumin seeds
½ tsp crushed dried chilli
2 tbsp plain flour
4 tsp vegetable oil
12 cherry tomatoes , halved

Steps:

  • Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.
  • Tip the chickpeas into a food processor. Blitz for a just a few seconds so they keep some of their texture. Transfer to a large bowl. Flake in the tuna and mix in the onion, garlic, lemon juice, cumin, chilli and rest of the coriander. Season, then gently stir to mix all the ingredients. Shape into 12 patties with your hands. Dust with flour.
  • Heat half the oil in a large frying pan. Cook 6 patties for 5-6 minutes, turning over after 3 minutes. Keep them warm while you cook the rest.
  • Put the tomatoes in the pan. Cook over a high heat for 30-40 seconds until warmed through and starting to soften. Serve with the patties (3 per person) and the coriander dip.

Nutrition Facts : Calories 327 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.51 milligram of sodium

GRILLED TUNA STEAKS WITH JAPANESE MARINADE



Grilled Tuna Steaks with Japanese Marinade image

Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Yield Serves 4

Number Of Ingredients 3

4 tuna steaks, 3/4 inch thick and about 6 ounces each
Japanese Marinade
Salt and pepper

Steps:

  • Heat grill to high; oil grates. Place 4 tuna steaks (each 3/4 inch thick and about 6 ounces) in a shallow dish or resealable plastic bag. Add Japanese Marinade; turn to coat. Cover; marinate 15 to 30 minutes in refrigerator, turning fish occasionally.
  • Just before grilling, remove from refrigerator; remove tuna from marinade. Season with salt and pepper. Grill fish until charred on the outside but still pink inside, 2 to 5 minutes per side.

Nutrition Facts : Calories 323 g

TUNA PATTIES/BURGERS JAPANESE STYLE



Tuna Patties/Burgers Japanese Style image

I have already posted a salmon patty recipe, so I thought I would move on to tuna. I buy Ahi tuna, which is most commonly used in raw Japanese fish dishes such as sashimi. Ahi refers to two species, bigeye tuna and yellowfin tuna. With yellowfin being most common, it has nice red pigmentation to skin, it is more perishable than bigeye and looses its red pigmentation quicker. So when buying look for a good bright red colour for freshness.

Provided by The Flying Chef

Categories     Tuna

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 15

olive oil
850 g fresh ahi tuna (see description above)
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
4 green onions, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, crushed
1 tablespoon Japanese soy sauce
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
2 tablespoons fresh coriander, Finely chopped
3/4 cup panko breadcrumbs, flakes (Japanese breadcrumbs I found these a few years ago and have never gone back to regular breadcrumbs, )
2 teaspoons wasabi powder
1 tablespoon Dijon mustard
4 tablespoons mayonnaise

Steps:

  • Cut tuna into chunks place tuna, mayo, mustard, vinegar and lemon juice into a food processor or blender and pulse until ingredients are just combined. Add onion, soy sauce, ginger and garlic and pulse again to combine.
  • Add coriander and panko (note: save enough flakes to coat the outside of patties for frying.) Mix these ingredients until combined.
  • Shape into patties it will make 8 medium patties (2 per person) or 6 Large burgers if you want to serve them this way in buns. Place patties on tray and put in fridge to chill for 15-20 Min's.
  • Heat oil in pan (you may need 2) Or you can grill on BBQ. Add patties to pan and cook on each side about 4-5 Min's. The patties should have a nice golden brown outside and be medium rare inside. If you over cook tuna it becomes very dry.
  • For the wasabi mayonnaise.
  • Mix a little water with the wasabi powder to form a paste add mustard and mayo and mix well place in refrigerator for about 30 Min's to allow flavours to infuse.
  • To serve place atop salad greens and serve the wasabi mayonnaise on the side.

SEARED TUNA WITH JAPANESE SALSA



Seared Tuna with Japanese Salsa image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce
1 cup rice vinegar
2 tablespoons plus 2 teaspoons sesame oil
2 teaspoons sugar
1 tomato, finely chopped
8 cilantro sprigs, finely chopped
1 red onion, finely chopped
4 (6-ounce) fresh tuna fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 teaspoons vegetable oil
2 avocados, sliced 1/4-inch thick

Steps:

  • Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season the tuna very well with salt and pepper. Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.

TUNA BURGERS WITH TAPENADE



Tuna Burgers with Tapenade image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

4 (6-inch long) pieces of baguette bread, halved horizontally
1/3 cup pitted green olives
1/4 cup pitted kalamata olives
1 tablespoon drained capers
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh Italian parsley leaves
1 teaspoon lemon zest
1 anchovy, minced
Salt and freshly ground black pepper
1 (12 to 14-ounce) tuna steak
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips
4 thin slices red onion
4 romaine lettuce leaves

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.

MERMAID DELIGHTS (TUNA PATTIES / BURGERS)



Mermaid Delights (Tuna Patties / Burgers) image

These are nice and juicy - a great cheap meal. From Better Homes and Garden - when I was little my sisters and I used to eat them just because they are called "Mermaid Patties." :-) Simple, healthy, and great tasting.

Provided by Random Rachel

Categories     High Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (6 1/2 ounce) can tuna
1 egg
14 Ritz crackers (or about 1/2 cup breadcrumbs)
1 medium carrot, shredded
1/3 cup shredded cheddar cheese

Steps:

  • If you'd like to, run your carrots through a food processor so they aren't identifiable in the finished patties.
  • Blend all ingredients together in a bowl, and form 3-4 patties. Preheat your ovens broiler.
  • Broil for 4 minutes on one side, flip, and broil for 3 minutes more. Add a slice of cheese if desired, and broil 1 minute more.

Nutrition Facts : Calories 185.2, Fat 9.3, SaturatedFat 3.6, Cholesterol 73.9, Sodium 206.5, Carbohydrate 9, Fiber 0.7, Sugar 1.8, Protein 15.6

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