Tuna Burgers with Carrot-Ginger Sauce Recipe

Name: Tuna Burgers with Carrot-Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small carrot, roughly chopped; 1 1/2 -inch piece ginger, peeled; 2 tablespoons rice wine vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon low-sodium soy sauce; Pinch of sugar; Kosher salt and freshly ground pepper; 1 pound sushi-grade tuna; 2 tablespoons plus 1 teaspoon extra-virgin olive oil; 2 tablespoons low-sodium soy sauce; Juice of 1/2 lime; 1/4 cup chopped fresh cilantro; 1 tablespoon grated fresh ginger; Kosher salt and freshly ground pepper; 1 cup spicy sprouts, for garnish; 4 whole-grain hamburger buns; 1/2 avocado, sliced

Servings: persons

1 small carrot, roughly chopped
1 1/2 -inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper
1 pound sushi-grade tuna
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced

1
Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped.
2
Add the vinegar, sesame oil, soy sauce and sugar and process until smooth.
3
Drizzle in 2 tablespoons water and combine; season with salt and pepper.
4
Transfer the sauce to a bowl and set aside.
5
Prepare the burgers: Chop the tuna into chunks.
6
Wipe out the food processor and add the tuna; pulse a few times to break up the pieces.
7
In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper.
8
Pour over the tuna and process until well blended.
9
Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
10
Preheat a grill or grill pan.
11
Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
12
Toss the sprouts in the carrot-ginger sauce.
13
Place the burgers on buns and top with avocado and sprouts.
14
Per serving: Calories 435; Fat 22 g (Sat.
15
3.8 g; Mono.
16
11 g; Poly.
17
6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
18
Photograph by Con Poulos

444

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 17 ingredients. The key ingredients include: 1 small carrot, roughly chopped, 1 1/2 -inch piece ginger, peeled, 2 tablespoons rice wine vinegar, 1 tablespoon toasted sesame oil, and more.

Yes, Tuna Burgers with Carrot-Ginger Sauce 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 with Carrot-Ginger Sauce

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