Tuna Burgers with Wasabi Mayo and Quick Cucumber PIckle

Tuna Burgers with Wasabi Mayo and Quick Cucumber PIckle
Staff Writer
One Pan, Two Plates

Not only is this burger delicious and beautiful to look at, but it’s good for you, too. Diced tuna steak is given color from celery and red bell pepper, flavor from lemon juice and cilantro, and crisp from panko.  Topped with a velvety layer of avocado, a spicy wasabi mayonnaise, and a tart cucumber pickle, it satisfies our basic cravings for a burger while exciting our taste buds with new and exotic flavors. 

Click here to see 50 Best Burger Recipes

 

2
Servings
618
Calories Per Serving
Deliver Ingredients

Ingredients

  • English cucumber, peeled
  • 1/4  Cup  cider vinegar
  • 1/4  Cup  sugar
  • 3/4  Teaspoons  salt
  • 10  Ounces  ahi tuna steak, finely diced
  • 3  Tablespoons  finely diced celery
  • 3  Tablespoons  finely diced red bell pepper
  • 2  Tablespoons  minced cilantro
  • clove garlic, mincd
  • large egg, beaten
  • 1  Cup  panko breadcrumbs
  • 2  Teaspoons  fresh lemon juice
  • Freshly ground black pepper, to taste
  • Pinch of  cayenne
  • hamburger buns, split
  • 1  Tablespoon  unsalted butter, melted
  • 1/4  Cup  mayonnaise
  • 2  Teaspoons  wasabi powder, or to taste
  • 2  Tablespoons  vegetable oil
  • 1/2  small ripe avocado, peeled and sliced
  • large arugula leaves

Directions

Slice the cucumber on a mandoline or use a sharp chef’s knife to cut into paper-thin slices. Set aside.

Stir together the vinegar, sugar, ¼ teaspoon of the salt, and 2 tablespoons of water in a microwave-safe bowl. Microwave on high for 2 minutes. Remove the bowl from the microwave, stir to dissolve the sugar, and immediately add the cucumber, pushing it down so that all the slices are completely submerged in the liquid. Let the cucumber pickle for at least 10 minutes and up to 30 minutes, then drain and set aside to cool.

In a large bowl, combine the tuna, celery, bell pepper, cilantro, garlic, egg, ½ cup of the panko, the lemon juice, the remaining ½ teaspoon of salt, a few grinds of black pepper, and the cayenne. Toss the mixture gently with your hands until thoroughly combined. Shape the tuna mixture into 2 burgers no more than 1 inch thick. Refrigerate for 20 minutes to firm up.

Meanwhile, preheat the broiler. Brush the cut sides of the buns with the melted butter. Slip the buns under the broiler and toast until golden, about 1 minute.

Stir together the mayonnaise and wasabi powder in a small bowl until well blended. Taste. The spread may be hot enough for you at this point. If you want more heat, continue to add wasabi powder in small amounts until you get it right. If the powder is lumpy, press it through a small strainer before adding it to the mayo.

Pour the remaining ½ cup of panko onto a plate. Remove the tuna burgers from the fridge and coat with the panko on each side, pressing to adhere.

Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When it shimmers, add the burgers to the pan and fry until crispy and brown on the first side, about 4 minutes. Turn the burgers and cook until browned on the second side and firm to the touch when pressed lightly with your finger, about 3 minutes longer. If you want your tuna burger a bit more on the rare side, cook it for 3 minutes on the first side and 2 minutes on the second.

Serve the burgers on the toasted buns, spread with the wasabi mayonnaise, and topped with the cucumber pickle, avocado slices, and arugula.

 

Nutritional Facts

Total Fat
33g
47%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
80mg
27%
Carbohydrate, by difference
49g
38%
Protein
32g
70%
Vitamin A, RAE
21µg
3%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
34µg
38%
Calcium, Ca
233mg
23%
Choline, total
51mg
12%
Fiber, total dietary
5g
20%
Folate, total
103µg
26%
Iron, Fe
5mg
28%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
246mg
35%
Selenium, Se
65µg
100%
Sodium, Na
970mg
65%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
138g
5%
Zinc, Zn
3mg
38%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.