Recently, I dug out a recipe for tuna burgers that I used to make all the time. I came across the original recipe in a Williams-Sonoma cookbook called Fresh & Light and fell in love with its clean, fresh flavors. Chopped sushi-grade tuna is mixed with fresh ginger and scallions, molded into patties, pan fried and then topped with cucumber, sprouts and a zippy pickled ginger and wasabi-infused mayonnaise.
I've altered the proportions over the years, upping the wasabi and fresh ginger, and I use a full egg instead of the recommended egg white, as well as regular mayo instead of fat-free. Instead of stopping at medium-rare, I like to cook the burgers just through -- I find that a little bit of heat makes the ginger and scallions really sing. And finally, I serve the tuns burgers on brioche rolls instead of the sesame bagels called for in the original -- they make for a much more delicate burger, and their richness is a nice complement to all the clean, fresh flavors.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 88 (76%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 42.3mg||13 %|
|Sodium 562.2mg||19 %|
|Potassium 155mg||4 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.8g|
|Protein 1.9g||3 %|
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Calories per serving: 116
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