Tuna Burgers Recipe

Name: Tuna Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For burgers:; 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; For coleslaw:; 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; For assembly:; 1/3 cup mayonnaise; 4 braided challah rolls, split

Servings: persons

For burgers:
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
For coleslaw:
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
For assembly:
1/3 cup mayonnaise
4 braided challah rolls, split

1
For burgers:
2
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.
3
For coleslaw:
4
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.
5
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.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For burgers:, 1 1/2 pounds yellowfin tuna, cut into 1-inch pieces, chilled, 1 1/2 teaspoons minced garlic, 1 1/2 teaspoons minced ginger, and more.

Yes, Tuna Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Burgers

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