Tuna Burger

The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these. Mizuna, a green available in specialty-food stores, can be substituted with watercress.

Category: Main Dish

Cuisine: American

Ready in 45 minutes
by sbjonas

Ingredients

2 pounds fresh center-cut tuna

1 large clove garlic minced

2 tablespoon extra-virgin olive oil

1 tablespoon toasted sesame oil plus more for buns

1 anchovy fillet minced

2 tablespoons fresh basil finely chopped

2 rib celery peeled to remove strings and minced

1 1/2 teaspoon fresh ginger grated

1 teaspoon salt

1/4 teaspoon black pepper freshly ground

1 cup mizuna

6 buns

6 tablespoon pickled ginger

Wasabi Mayonnaise


Directions

1.Cut tuna into 1/4-inch chunks with a very sharp knife, trimming away any dark, bloody parts. Coarsely chop tuna by hand until it begins to hold together. Transfer to a bowl over a bowl of ice. Add garlic, olive oil, sesame oil, anchovy, basil, celery, ginger, salt, and pepper; combine well. 2.Heat grill to medium high. Form tuna into 6 patties, and place on hot grill, or chill for up to 6 hours until ready to cook. Grill from about 3 or 4 minutes per side for rare to 7 or 8 for well done. Alternatively, cook in a nonstick skillet or grill pan over medium-high heat for about 2 to 3 minutes per side for rare to 5 or 6 for well done. 3.Serve with mizuna on buns brushed with sesame oil and toasted, if desired. Serve with pickled ginger and wasabi mayonnaise.

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)