Tuna Burgers with Wasabi Mayo and Quick Cucumber PIckle

Staff Writer
Tuna Burgers with Wasabi Mayo and Quick Cucumber PIckle
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
1013
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 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
  • 1 clove garlic, mincd
  • 1 large egg, beaten
  • 1 Cup panko breadcrumbs
  • 2 Teaspoons fresh lemon juice
  • Freshly ground black pepper, to taste
  • Pinch of cayenne
  • 2 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
  • 6 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.

 

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.

Nutritional Facts

Total Fat
55g
85%
Sugar
33g
N/A
Saturated Fat
10g
52%
Cholesterol
175mg
58%
Protein
48g
95%
Carbs
82g
27%
Vitamin A
174µg
19%
Vitamin B12
3µg
54%
Vitamin B6
2mg
84%
Vitamin C
34mg
56%
Vitamin D
3µg
1%
Vitamin E
5mg
27%
Vitamin K
62µg
77%
Calcium
218mg
22%
Fiber
7g
30%
Folate (food)
98µg
N/A
Folate equivalent (total)
160µg
40%
Folic acid
36µg
N/A
Iron
5mg
25%
Magnesium
112mg
28%
Monounsaturated
24g
N/A
Niacin (B3)
30mg
100%
Phosphorus
575mg
82%
Polyunsaturated
18g
N/A
Potassium
1359mg
39%
Riboflavin (B2)
0.5mg
31.1%
Sodium
1375mg
57%
Sugars, added
25g
N/A
Thiamin (B1)
0.5mg
36.5%
Trans
0.4g
N/A
Zinc
2mg
14%

Around the Web