Great Recipe!!!

My niece Shirley is a professional, sought-after baker but she continually surprises us with unexpected culinary delights.

The kids and adults in the family gave these Tuna burgers a thumbs up!

Try this hearty  yet light tuna burger that she easily adapted from Cooking Light magazine.

Shirley recommends Pomegrante for fresh baked wholesome buns.

Check out Shirl’s website at  www.homebakedbyshirl.com.

Makes 6 servings

To assemble  the sandwiches you’ll need:

Tuna Burgers

Asian Coleslaw

Wasabi Mayonnaise

Egg Buns or Egg Challah Rolls

For the Burgers:

2 tbs extra-virgin olive oil

Coarse salt and freshly ground black pepper

1 pound sushi-grade tuna, very finely chopped

2 scallions, white and light green parts only, trimmed and minced

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 teaspoon lemon zest

Canola oil, for cooking

Directions for this Kosher Recipe

Place tuna, scallions, soy, olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.

Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.

For the Asian Coleslaw

1 tablespoon unseasoned rice-wine vinegar

2 tablespoons olive oil

2 tsp honey

1 tsp toasted sesame seeds (optional)

1 bag coleslaw (shredded cabbage)

Place vinegar in small bowl. Slowly whisk in olive oil to form an emulsion; add the honey and sesame; season with salt and pepper; set aside.

Just before serving, toss some coleslaw with dressing to taste.

For the Wasabi Mayonnaise:

1 large egg, room temperature

2 teaspoons unseasoned rice-wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon fresh lime juice

1 1-inch piece fresh ginger, peeled and grated

1 tablespoon wasabi paste

1/2 teaspoon soy sauce

3/4 cup canola oil

Coarse salt

Directions for this Kosher Recipe

In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised

To Assemble the Burgers:

Spread a tablespoon of mayonnaise on both sides of halved bun. Place one patty, topped with about ¼ cup of coleslaw.

Enjoy!

Subscribe Now!

CLICK and Sign up for our free newsletter!

Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!