Tuna Burgers With Ginger And Soy
Yum! Serve with a caprese salad. Substitute the tuna for salmon if you like. Just as good."I used salmon filets this time (frozen instead of fresh). I like the salmon version better. Yum!" - hanan@home
Yield: 4 Ready in 45 minutes
7 people trying soon
|1 1/2 lbsFresh tuna steaks|
|2 clovesGarlic; chopped|
|2 inchesFresh ginger root; grated|
|3 tBLSoy sauce|
|2 Scallions; chopped|
|1/2 smallRed bell pepper; finely chopped|
|2 teaspoonsSesame oil|
|2 teaspoonsMontreal steak seasoning|
|1 tablespoonsCanola Oil; or peanut oil|
|1/2 poundShiitake mushrooms; chopped|
|4 Sesame Kaiser Rolls; split|
|1 8-oz jarMango chutney|
|4 leavesRed leaf lettuce|
Tuna Burgers With Ginger And Soy Preparation
Preheat a nonstick grill pan to high heat.
Cube tuna into bite size pieces and place in a food processor (or blender). Pulse to coarse grind the tuna; it should take on the consistency of ground turkey. Transfer tuna to a bowl. Combine tuna with garlic, ginger, soy sauce, scallions, bell pepper, sesame oil, and seasoning blend. Form 4 large patties. Drizzle patties on both sides with canola or peanut oil.
Cook burgers 3 minutes (approx) on each side for rare, up to 6 minutes each side for well done.
Saute the mushrooms for 2-3 minutes in 1 TBL light oil. Season with salt and pepper.
Open rolls and toast under the broiler if desired. Spread the bottom half of each bun with mustard and the top half with chutney. Place one burger, mushrooms and lettuce in each bun.
Substitute the tuna for salmon. Just as good!
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