Introduction:
Embark on a culinary journey that redefines burger experiences with our Pan-Seared Tuna Burger – a fusion of flavors that marries the ocean’s bounty with the comfort of a classic burger. In this gastronomic adventure, we’ll guide you through the art of crafting a tantalizing tuna patty, perfectly seared to create a harmonious blend of textures and tastes. Elevate your home-cooking prowess as we delve into the step-by-step process of creating a Tuna Burger that promises a symphony of freshness, succulence, and a dash of coastal charm.
Ingredients:
- Tuna Patties:
- 1 pound fresh tuna steak, sushi-grade
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon chopped scallions
- 1 tablespoon chopped cilantro
- 1 teaspoon lime zest
- Salt and black pepper to taste
- 1 cup Panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 large egg, beaten
- 2 tablespoons olive oil (for searing)
- Wasabi Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon wasabi paste
- Burger Assembly:
- Fresh burger buns
- Avocado slices
- Tomato slices
- Butter lettuce leaves
- Pickled ginger (optional)
We have all been in the situation when we have a pantry that is stuffed with tuna cans and mayonnaise, and our budget is so low that we will have to settle for the third tuna salad sandwich of the week for today. What if, on the other hand, we told you that there is another method to use canned tuna that turns it into a supper that is both warm and delicious? What would be even better if we informed you that there was no need for mayonnaise? By the way, I have nothing against mayonnaise.
We are not here to cause you to be misled. However, these burgers are still affordable and make use of cupboard materials that you most likely already possess. This is especially true if you are interested in preparing burgers and stir fry. An umami flavor that is rich and spicy is provided by the soy sauce and white pepper, while the cilantro contributes an unexpectedly refreshing flavor sensation. The best part is that the burgers maintain their moisture level because eggs and breadcrumbs are included in the recipe. However, the fresh and creamy cucumber yogurt sauce is where the burgers really begin to shine. The patties themselves are wonderful, but the sauce is even more impressive. It is not necessary to be disheartened by the presence of a cupboard stuffed with tuna cans; with this simple recipe that was provided by the creator Michelle McGlinn, canned tuna is everything but dull.
a complete set of ingredients for making tuna burgers that are pan-seared
Tasting Table, courtesy of Michelle McGlinn
Due to the fact that the majority of tuna cans contain approximately 5 ounces, you will require three cans for this recipe. You are going to drain them, and it won’t make a difference whether you have tuna that is packed with oil or water. After that, you will require eggs, breadcrumbs, soy sauce, cilantro, white pepper, garlic, and white pepper. In a pinch, the distinctions between black and white pepper won’t be evident. White pepper has a somewhat more earthy flavor than black pepper. We strongly advise you to omit cilantro totally if you find that it has a flavor similar to that of soap.
A cucumber, Greek yogurt, fresh dill, olive oil, lemon juice, salt, and pepper are the ingredients that you will need to make the sauce. Once you have reached this point, all that is required of you is the buns and the toppings, which we suggest being red onion and alfalfa sprout. In the event that onion and sprouts are not your thing (or if you simply want to spice things up), you may also consider topping it with feta cheese, avocado, arugula, or spinach.
Put together the patties.
Tasting Table, courtesy of Michelle McGlinn
When it comes to preparing any kind of burger patty, you need to have a little bit of intuition. The mixture should be solid enough to readily form a ball, but it should also be moist enough to be malleable. This is the general guideline. Although the mixture should never fall apart when you are holding it in your hands, it should also not be so mushy that it appears to be moist. When it comes to beef, it is relatively simple; in particular, when it comes to fatty chuck, the meat is ideal on its own. However, as you work with a variety of drier proteins such as turkey, chicken, and tuna, you will need to experiment a little bit.
Put all of the ingredients into a large bowl and thoroughly combine them with your hands (our recommendation is to use gloves so that you can clean up more easily). Put your palms together and form a tiny ball. The mixture should be divided into four portions and then formed into large tuna balls if it is able to adhere to one another without falling apart. Patties should be formed out of them, and then they should be placed on parchment paper. It is important that the patties are cohesive and have a slight adhesive quality.
Whisk the cucumber sauce until it is smooth.
Tasting Table, courtesy of Michelle McGlinn
A creamy mixture of strained cucumber, garlic, lemon, dill, and oil, this yogurt sauce is also known as tzatziki. It is produced by combining the ingredients. Even though grating and draining cucumber can sound like a big task, it actually takes less than five minutes to complete. A cheese grater should be used to shred around half of a cucumber into very small bits. The grated cucumber should be wrapped in numerous paper towels, and then it should be squeezed until all of the moisture is extracted from the cucumber. It is important to double up on the paper towels and be sure you squeeze them gently because they will shatter when they become wet. After the cucumber has been grated, put all of the ingredients into a bowl and whisk them together until they are completely evenly distributed.
Get the burgers seared.
Tasting Table, courtesy of Michelle McGlinn
In spite of the fact that the tuna has already been cooked, we still intend to sear these patties in order to give them a crust that is brown and to prevent them from becoming cold. In addition to that, there is an egg inside of it that needs to be fried. once heating a skillet over medium heat, add the patties to the skillet once a thin layer of oil has been heated in the skillet. Cook the patties until they have a deep brown color, then flip them over and quickly reshape them as necessary (you have a short window of opportunity to mend any broken patties). After browning once more, take the food off the fire.
The provision of tuna burgers
Tasting Table, courtesy of Michelle McGlinn
Any form of bun can be used to serve the patties, and they should be accompanied by a generous tablespoon of cucumber sauce and numerous onion slices. Complete the burger by placing a handful of alfalfa sprouts on top, and then finish it off with the top bun. Potato chips cooked from scratch, roasted carrots, and a spicy cabbage salad are all delicious accompaniments to these delectable tuna burgers.
Not only do they save well, but they also result in an outstanding and versatile meal preparation. It is recommended to store the patties in sealed containers and then reheat them in the microwave so that they may be used on salads or sandwiches. The patties, on their own, are a great complement to leafy greens; therefore, even if you are trying to avoid carbohydrates, you can still make this dish work for you.
Also Read: Beyond Pudding: 9 Creative Chia Seed Recipes for Nutrient-Packed Delights