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    You are in: Home / Recipes / Tuna Burgers With Ginger and Soy Recipe
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    Tuna Burgers With Ginger and Soy

    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    12 mins

    12 mins

    Valerie in Florida's Note:

    Courtesy of Rachael Ray

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2 lbs fresh tuna steaks
    • 2 garlic cloves, chopped
    • 2 inches fresh minced gingerroot
    • 3 tablespoons tamari dark soy sauce
    • 2 scallions, chopped
    • 1/2 small red bell pepper, finely chopped
    • 2 teaspoons sesame oil
    • 2 teaspoons McCormick's Montreal Brand steak seasoning
    • 1 tablespoon light-in-color oil (such as canola, safflower or peanut oil)
    • 1/2 lb shiitake mushroom, coarsely chopped
    • coarse salt
    • 4 sesame kaiser rolls, split
    • 8 ounces mango chutney
    • 4 leaves red leaf lettuce
    • 8 ounces wasabi mustard (recommended ( Stonewall Kitchen brand, Asian sweet-hot mustard, available on the condiment aisle as)
    • exotic root vegetable chips, to pass at table (recommended ( Terra brand) (optional)
    • pickled ginger, plate garnish (optional)

    Directions:

    1. 1
      Preheat a nonstick griddle or a grill pan to high heat.
    2. 2
      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.
    3. 3
      Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on April 12, 2007

      55

      I made this recipe about a month ago and can't wait to fix it again. These burgers are delicious!! I might cut down on the ginger a little bit next time, though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2006

      55

      I made these today for lunch. I didn't have he wasabi mustard but did use the mango chutney. I put them in the freezer for about 20 minutes and then cooked them on my Foreman Grill. My husband said they were repeaters!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tuna Burgers With Ginger and Soy

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.5
     
    Calories from Fat 151
    30%
    Total Fat 16.8 g
    25%
    Saturated Fat 3.2 g
    16%
    Cholesterol 64.6 mg
    21%
    Sodium 1141.7 mg
    47%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 3.4 g
    13%
    Sugars 3.2 g
    13%
    Protein 48.5 g
    97%

    The following items or measurements are not included:

    gingerroot

    McCormick's Montreal Brand steak seasoning

    mango chutney

    wasabi mustard

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