Prep 12 mins
Cook 12 mins
Courtesy of Rachael Ray
- 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)
- 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.
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.
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!