xml:space="preserve">
xml:space="preserve">
Advertisement
Advertisement

Recipe Finder | Tuna burgers

RJ Teich of Westminster was looking for a recipe for grilled tuna burgers. He said that Wegmans supermarket sometimes sells them in their fresh seafood section, usually during grilling season, but they are not always available and he is "addicted." Teich is a big fan of seafood and much prefers a tuna burger to the more ubiquitous salmon burger.

I was not able to get the Wegmans tuna burger recipe. However, in my research I discovered that Wegmans now sells a frozen version of their popular fresh seafood burgers that Teich might want to try.

Advertisement

If Teich still wants to make his own burgers, I would suggest he try the recipe I found in the June 1995 issue of Martha Stewart Living magazine. These tuna burgers are straightforward and fairly simple to prepare. The recipe suggests serving the burgers with a wasabi mayonnaise and pickled ginger. I found that the key to success with this recipe, aside from purchasing the highest-quality tuna, was to make sure the burgers were very well chilled before grilling. They have very little to bind them, and chilling them before grilling helps the burgers hold together. It is also important not to overcook them.

Tuna burgers, like tuna steaks, are best served rare. They should only be grilled about 3-4 minutes per side depending on thickness. Serve them up on a lightly grilled bun garnished with some pickled ginger and a dollop of wasabi mayo, and I'll bet no one will miss the red meat.

Advertisement
Advertisement
Requests
Advertisement

Leslie Sacks of Baltimore is in "desperate need" of the recipes for the gazpacho and shrimp in garlic from Tio Pepe in downtown Baltimore. She said she has lived in Baltimore all her life and is a longtime fan of these two dishes. She has traveled internationally, and nowhere else can compare, Sacks said.

Tuna burgers

Makes 6 servings

2 pounds fresh center-cut tuna

1 large garlic clove, minced

Advertisement

2 tablespoons extra-virgin olive oil

1 tablespoon toasted sesame oil, plus more for buns

1 anchovy filet, minced

2 tablespoons finely chopped fresh basil

2 celery stalks, peeled to remove strings and minced

1 1/2 teaspoons grated fresh ginger

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

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. You can chill patties for up to six hours until ready to cook.

Heat grill to medium high. Form tuna into six patties and place on hot grill. Grill from about three or four minutes per side for rare to seven or eight minutes for well-done. Alternatively, cook in a nonstick skillet or grill pan over medium-high heat for about two to three minutes per side for rare to five to six minutes for well-done.

Serve on toasted buns, brushed with sesame oil (optional). If desired, serve with pickled ginger and wasabi mayonnaise (recipe below).

Wasabi mayonnaise

3 tablespoons powdered wasabi

1 teaspoon freshly squeezed lemon juice

1 teaspoon freshly squeezed lime juice

2 teaspoons water

1 large egg, at room temperature

1/2 cups canola or vegetable oil

1/2 teaspoon soy sauce

1/2 teaspoon ground coriander

Combine wasabi, lemon and lime juices, and 2 teaspoons water in a small bowl. Let stand for 15 minutes.

Meanwhile, break egg into food processor before turning it on. Slowly add oil, a few drops at a time at first, then in a thin, steady stream until mixture is thick, two to three minutes. Add wasabi mixture, soy sauce and coriander, and pulse to combine, about five seconds. Refrigerate until ready to serve.

Recommended on Baltimore Sun

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement