Grilled Tuna Burgers With Wasabi Mayonnaise Recipes

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

Steps:

• MAKE THE BURGERS:.
• Place tuna, cilantro leaves, mayonnaise, and mustard in a food processor. Pulse 5 or 6 times or until coarsely ground.
• Add breadcrumbs, shallots or green onions, fresh ginger, soy sauce or tamari, and pepper, and 1 or 2 times, to combine.
• Form 4(1" thick)patties, chill 1 hour.
• Grill burgers over medium-high heat, about 3 minutes on each side to desired degree of doneness. Remove from grill; cover loosely, and let rest 3-4 minutes.
• WASABI MAYONNAISE:.
• Combine all ingredients in a small bowl and stir to blend. Refrigerate in airtight container until ready to serve.
• ASSEMBLY:.
• Serve on toasted challah bread with Wasabi Mayonnaise, avocado, cucumber or tomato slices, and watercress.
• Enjoy!

Steps:

• Wasabi Mayonnaise:.
• Mix all ingredients together in small bowl.
• Cover with plastic wrap and chill until flavors blend, at least 10 minutes.
• Tuna Burgers:.
• With your knife, using a rocking motion, chop tuna until it is coarsely ground into pieces about 1/8 inch each.
• In medium size bowl mix tuna with garlic, ginger, salt, and pepper (to taste). Divide mixture into 4 portions approximately 5 ounces each. Using your hands press into patties about 1 inch thick.
• Chill patties in refrigerate for at least 15 minutes.
• Preheat grill until very hot (about 15 minutes). Leave all burners on high.
• Oil grate (with a small wad of paper towels soaked in vegetable oil).
• Grill burgers, covered, until browned on one side, about 3 minutes. Flip burgers with greased metal spatula.
• Continue grilling, covered, to desired doneness, about 3 minutes for medium-rare or 4 minutes for medium, 5 minutes for medium-well (do not overcook).
• Serve immediately with wasabi mayonnaise.

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Steps:

• Start a gas or charcoal fire; heat should be moderately high and rack should be clean and about 4 inches from heat source. Brush each steak lightly with soy sauce and sprinkle with pepper. In a bowl, combine mayonnaise, fresh ginger, one teaspoon soy sauce and sesame oil if you are using it.
• Oil grill grates lightly; grill tuna about 2 minutes per side for rare, proportionately longer if you want it better done. Toast buns if you like.
• Serve fish on buns, spread with some ginger mayonnaise and topped with a bit of pickled ginger, if you like.

Steps:

• In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir tuna into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate tuna, covered and chilled, at least 1 hour and up to 24.
• Prepare grill.
• Thread 2 tuna cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Serve tuna satés with chilled wasabi mayonnaise.

Steps:

• In a medium bowl, combine the tuna, salt and pepper, and 1 tablespoon of the soy sauce, and combine gently. Divide the mixture into 4 equal parts and shape each into a patty. Set aside.
• In a small bowl, combine the sour cream, mayonnaise, and wasabi paste. Stir to combine thoroughly and set aside.
• Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add the tuna burgers and sear for 2 minutes on each side. Remove from the heat, add the soy sauce, return to the heat, and sear for 1 more minute per side.
• Place each on the bottom half of each roll, top with a tablespoon of dressing, and serve.

Steps:

• Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.
• Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.
• Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.
• Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.

Steps:

• In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
• If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
• Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.