Tuna And Ginger Burgers

Name: Tuna And Ginger Burgers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoons coarse sea salt; 2 teaspoons Dijon mustard; 1 Tbsp finely chopped garlic; 1 Tbsp finely chopped ginger; 4 sprouted-grain (or whole-wheat) hamburger buns; 2 Tbsps extra-virgin olive oil; 2 Tbsps peanut oil, plus 1 tbsp more for cooking; 3 shallots, thinly sliced; 454 grams tuna, cut into 1-inch pieces; 1 teaspoon wasabi powder

Tunan And Ginger Burgers might be just the main course you are searching for. One serving contains 473 calories, 38g of protein, and 23g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a dairy free and pescatarian diet. If you have ginger, coarse sea salt, dijon mustard, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a reasonably priced recipe for fans of American food. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine mustard, wasabi and 1 tsp water in a bowl.

Ingredients you will need

Mustard

Wasabi

Water

Equipment you will use

Bowl

Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo.

Ingredients you will need

Salt And Pepper

Peanut Oil

Mustard

Garlic

Ginger

Wasabi

Mayonnaise

Equipment you will use

Food Processor

Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours.

Ingredients you will need

Tuna

Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.]

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted.

Ingredients you will need

Peanut Oil

Roll

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.

Ingredients you will need

Shallot

Arugula

Spread

Wasabi

Mayonnaise

Roll

Combine mustard, wasabi and 1 tsp water in a bowl.

Ingredients you will need

Mustard

Wasabi

Water

Equipment you will use

Bowl

Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo.

Ingredients you will need

Salt And Pepper

Peanut Oil

Mustard

Garlic

Ginger

Wasabi

Mayonnaise

Equipment you will use

Food Processor

Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours.

Ingredients you will need

Tuna

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted.

Ingredients you will need

Peanut Oil

Roll

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.

Ingredients you will need

Shallot

Arugula

Spread

Wasabi

Mayonnaise

Roll

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1teaspoons

coarse sea salt 2teaspoons

Dijon mustard 1Tbsp

finely chopped garlic 1Tbsp

finely chopped ginger 4

sprouted-grain (or whole-wheat) hamburger buns 2Tbsps

extra-virgin olive oil 2Tbsps

peanut oil, plus 1 tbsp more for cooking 3

shallots, thinly sliced 454grams

tuna, cut into 1-inch pieces 1teaspoon

wasabi powder

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.