FRESH TUNA BURGERS WITH GINGER MUSTARD GLAZE
From Union Square Cafe. You need to chop the fresh tuna in order to make the burgers, but it is definitely worth it.
Provided by Recipe Reader
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Sauce: combine all glaze ingredients in a saucepan and bring to a boil. Lower the heat and simmer about 5 minutes. Reserve in a warm place until tuna burgers are cooked.
- For the Burgers: Chop the tuna to the texture of hamburger meat.
- In a large bowl, combine chopped tuna with garlic, mustard, cayenne, salt and pepper.
- Mix well and divide into 4 equal portions.
- Form into patties.
- Heat olive oil in a large skillet over medium high heat. Add the burgers and sear until browned and medium rare, about 3-4 minutes per side(or longer for well done burgers).
- Brush each burger with glaze and serve on a buttered toasted bun with pickled ginger bits.
Nutrition Facts : Calories 1026.4, Fat 53.7, SaturatedFat 6.3, Cholesterol 64.7, Sodium 10106.8, Carbohydrate 70, Fiber 25.7, Sugar 16.9, Protein 78
YELLOWFIN TUNA, SEARED RARE WITH SESAME, AND A KEY LIME GINGER BROTH
Provided by Geoffrey Zakarian
Number Of Ingredients 26
Steps:
- For the spice mixture: Combine all ingredients in a bowl and set aside.
- For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
- For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
- For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
- Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.
YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE
The foregoing is excerpted from Union Square Cafe Cookbook by Danny Meyer and Michael Romano. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
- Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)
- Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
- Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.
TUNA BURGERS WITH GINGER AND SOY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a nonstick griddle or a grill pan to high heat.
- Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
- Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
- In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
- Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.
TUNA BURGER WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH
Steps:
- To make the glaze, combine the pineapple juice, vinegar, shallot, and ginger in a small nonreactive saucepan and cook over medium heat until reduced by half, about 10 minutes. Transfer to a blender and blend until smooth.
- Return the mixture to the saucepan, add the brown sugar, and cook over high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the soy sauce, mustard, and lime juice and season with salt and pepper. Transfer to a bowl and let cool to room temperature. The glaze can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator. Bring to room temperature before serving.
- Meanwhile, to make the relish, preheat the oven to 375 degrees F.
- Put the chiles on a rimmed baking sheet, rub them with the oil, and season with salt and pepper. Roast in the oven until the skins of the chiles are blackened, about 15 minutes. Remove the chiles from the oven, place in a bowl, cover with plastic wrap, and let the chiles steam for 15 minutes. Peel, stem, and seed the chiles and then finely dice them.
- Combine the chiles, pickles, onion, lime juice, honey, cilantro, and oil in a medium bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before serving so that the flavors meld. The relish can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator. Let come to room temperature before serving.
- Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
- Whisk together 2 tablespoons of the oil, the mustard, honey, and chipotle in a large bowl. Add the tuna and green onions and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
- To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the glaze, and continue cooking until medium, about 3 minutes longer.
- Place the burgers on the bun bottoms, drizzle with more of the glaze, and top with the relish and pickled red onions, if using. Cover with the burger tops and serve immediately.
TUNA BURGERS
Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve our Wasabi Deviled Eggs as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- Make the burgers: 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.
- Make the coleslaw: 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.
- 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.
GRILLED TUNA BURGER WITH GINGER MAYONNAISE
Provided by Mark Bittman
Categories lunch, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 946 milligrams, Sugar 3 grams, TransFat 0 grams
UNION SQUARE CAFE YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE
Steps:
- Combine all the ginger-mustard glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. Can be prepared up to two days ahead and stored, refrigerated and covered. 2. Grind the tuna in a meat grinder or chop with a large, sharp knife to the texture of hamburger meat. Do not use a food processor, which will shred the tuna rather than chop it. 3. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly. Divide the tuna into four equal amounts. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. 4. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, about 3-4 minutes per side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.
More about "yellowfin tuna burgers with ginger mustard glaze recipes"
SPICY TUNA BURGERS WITH SOY GLAZE RECIPE | MYRECIPES
From myrecipes.com
FOOD NETWORK YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE …
From ketofoodist.com
UNION SQUARE CAFE TUNA BURGERS - BIGOVEN
From bigoven.com
BEST TUNA BURGERS WITH GINGER AND SOY RECIPES - FOOD …
From foodnetwork.ca
YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE RECIPE - EAT YOUR …
From eatyourbooks.com
YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE | PUNCHFORK
From punchfork.com
YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE RECIPE | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE RECIPE
From cookingindex.com
TUNA BURGERS WITH GINGER-LEMON MAYONNAISE RECIPE - FOOD & WINE
From foodandwine.com
10 BEST YELLOWFIN TUNA RECIPES | YUMMLY
From yummly.com
UNION SQUARE CAFE TUNA BURGERS RECIPE | CDKITCHEN.COM
From cdkitchen.com
YELLOWFIN TUNA BURGER WITH GINGER-MUSTARD GLAZE - TODAY
From today.com
You'll also love