SUPER HEALTHY TUNA BURGERS WITH LEMON GARLIC MAYONNAISE
Make healthy burgers out of canned tuna, and spice them up with a lemon garlic mayonnaise! Use whole wheat sandwich thins and low fat mayonnaise to bring this down to 250 calories per burger.
Provided by iqspam
Categories High Protein
Time 30m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sautee garlic in pan until brown.
- Combine garlic, lemon juice and mayonnaise.
- Combine tuna, scallions, bell pepper and eggs in a bowl.
- Separate tuna mixture into 8 patties.
- Grill patties.
- Put a patty on each sandwich thin with about a tbsp of the mayonnaise mixture.
- Note: You may want to put the tuna in a sieve with something heavy on top for a couple of hours to get it to drain, otherwise it's harder to get these burgers to stick together.
GRILLED TUNA BURGERS WITH SPICY MAYO
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.
THAI TUNA BURGERS WITH GINGER-LEMON MAYONNAISE
These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla and discovered by Food & Wine. The Thai cucumber salad stands in for pickles. Use sushi-quality tuna so you can serve the burgers medium rare. The Ginger-Lemon Mayonnaise makes one cup and can be refrigerated for up to 3 days. MAKE AHEAD: According to the author, the recipe can be prepared through Step 3 and refrigerated for up to 3 hours. Beer Recommendation: An aromatic golden lager will complement the rich tuna here. Look for one with hoppy or lemony flavors, such as Asahi Super Premium from Japan or Singha Lager from Thailand. Wine: soft, off-dry riesling.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 51m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.
- In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.
- Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.
- Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.
- Combine all the Ginger-Lemon Mayonnaise ingredients in a small bowl.
- Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.
Nutrition Facts : Calories 880.8, Fat 52, SaturatedFat 8.5, Cholesterol 79.9, Sodium 2122.4, Carbohydrate 52.5, Fiber 4.3, Sugar 14.6, Protein 53.7
SEARED TUNA BURGERS WITH GINGER-GARLIC MAYONNAISE
Categories Sandwich Fish Garlic Ginger Leafy Green Quick & Easy Mayonnaise Seafood Tuna Arugula Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
- Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
- Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.
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