TUNA BURGERS
The chef Michel Richard featured these tuna burgers in his 2006 cookbook, "Happy in the Kitchen." At the time of publication, Mr. Richard's Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger.
Provided by Marian Burros
Categories dinner, weekday, burgers, seafood, main course
Time 30m
Yield 4 tuna burgers
Number Of Ingredients 14
Steps:
- Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
- Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)
- In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.
- Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1 1/2 minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 34 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 5 grams, Sodium 744 milligrams, Sugar 4 grams, TransFat 0 grams
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Ryan Ward
[email protected]I would not recommend this recipe to anyone.
Exile elixE
[email protected]These burgers were a waste of time and money. I would not make them again.
Laith kan3an
[email protected]I'm not sure what went wrong, but these burgers were inedible. I had to throw them away.
Pat Saunders
[email protected]These burgers were not very good. I would not recommend them.
Majirani Official
[email protected]The burgers fell apart when I tried to flip them. I think I might have overcooked them.
Tintu Jose
[email protected]I found the burgers to be a little bland. I think I would add some more spices next time.
Hipop Dan
[email protected]These burgers were a little dry for my taste, but they were still good. I think I would add a little more mayonnaise next time.
Rajaji Gupta
[email protected]I've made these burgers several times now and they are always a hit with my family and friends.
Augustine okolo
[email protected]Great recipe! I made these burgers for a party and they were a hit. Everyone loved them.
Graham Broadley
[email protected]These burgers were easy to make and very tasty. I served them on toasted buns with lettuce, tomato, and onion.
nikolai Rodriguez
[email protected]I was pleasantly surprised by how good these burgers were. I'm not a huge fan of tuna, but these burgers were really tasty. I will definitely be making them again.
Antonio Eubanks
[email protected]These burgers were delicious! I used a can of tuna packed in olive oil and they were so moist and flavorful. I also added a bit of chopped onion and celery to the mixture for extra flavor.
Jake Quick
[email protected]I've made these tuna burgers several times now and they are always a crowd-pleaser. They are so versatile and can be served on buns, in lettuce wraps, or even as a salad.
Shakib shahed
[email protected]I followed the recipe exactly and the burgers turned out perfectly. They were moist and flavorful, and the tartar sauce was the perfect complement.
jubayer Hoson
[email protected]These tuna burgers were a hit with my family! They were so easy to make and had a great flavor. I will definitely be making them again!