Best Fresh Tuna Burgers With Ginger Mustard Glaze Recipes

YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE

Steps:

• Combine all the ginger-mustard glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator. Grind the tuna in a meat grinder or chop with a large sharp knife, to the texture of hamburger meat. Do not use a food processor, which will shred the tuna rather than chop it. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.

YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE

Steps:

• Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
• Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)
• Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
• Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.

TUNA BURGERS WITH GINGER AND SOY

Steps:

• Preheat a nonstick griddle or a grill pan to high heat.
• Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
• Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
• In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
• Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

FRESH TUNA BURGERS WITH GINGER MUSTARD GLAZE

Steps:

• For the Sauce: combine all glaze ingredients in a saucepan and bring to a boil. Lower the heat and simmer about 5 minutes. Reserve in a warm place until tuna burgers are cooked.
• For the Burgers: Chop the tuna to the texture of hamburger meat.
• In a large bowl, combine chopped tuna with garlic, mustard, cayenne, salt and pepper.
• Mix well and divide into 4 equal portions.
• Form into patties.
• Heat olive oil in a large skillet over medium high heat. Add the burgers and sear until browned and medium rare, about 3-4 minutes per side(or longer for well done burgers).
• Brush each burger with glaze and serve on a buttered toasted bun with pickled ginger bits.

TUNA BURGER WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH

Steps:

• To make the glaze, combine the pineapple juice, vinegar, shallot, and ginger in a small nonreactive saucepan and cook over medium heat until reduced by half, about 10 minutes. Transfer to a blender and blend until smooth.
• Return the mixture to the saucepan, add the brown sugar, and cook over high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the soy sauce, mustard, and lime juice and season with salt and pepper. Transfer to a bowl and let cool to room temperature. The glaze can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator. Bring to room temperature before serving.
• Meanwhile, to make the relish, preheat the oven to 375 degrees F.
• Put the chiles on a rimmed baking sheet, rub them with the oil, and season with salt and pepper. Roast in the oven until the skins of the chiles are blackened, about 15 minutes. Remove the chiles from the oven, place in a bowl, cover with plastic wrap, and let the chiles steam for 15 minutes. Peel, stem, and seed the chiles and then finely dice them.
• Combine the chiles, pickles, onion, lime juice, honey, cilantro, and oil in a medium bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before serving so that the flavors meld. The relish can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator. Let come to room temperature before serving.
• Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
• Whisk together 2 tablespoons of the oil, the mustard, honey, and chipotle in a large bowl. Add the tuna and green onions and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
• To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the glaze, and continue cooking until medium, about 3 minutes longer.
• Place the burgers on the bun bottoms, drizzle with more of the glaze, and top with the relish and pickled red onions, if using. Cover with the burger tops and serve immediately.

FRESH TUNA BURGERS WITH RED ONION SALSA

Steps:

• Begin by making the salsa: Stir all the ingredients together and set aside at room temperature for at least an hour to let the flavours infuse.
• Place the tuna in a food processor and pulse until coarsely minced. Transfer to a bowl and mix with the wasabi paste, sesame seeds and some salt and pepper. With damp hands, shaoe the mixture into 4 even sized burgers.
• Preheat the oven to 200 degrees celcius. SPray a baking sheet with a little oil and arrange the burgers on the tray. Spray with a lttle more oil and bake for 15 minutes until golden brown and just cooked through.
• Place the tuna burgers on the toasted ciabatta slices and top with a dalloop of salsa. Garnish with slices of fresh lime and serve warm.

DIJON MUSTARD GLAZE

Steps:

• In a 2 cup bowl or measure, combine Dijon and dry mustard, sugar, vinegar and oil and beat well.
• Microwave on HIGH 1 minute.
• Spread on cooked ham or corned beef and microwave at 50% power for 5 to 10 minutes, or bake in preheated oven at 350F 15 to 20 minutes.

HONEY MUSTARD GLAZE

Steps:

• Mix all ingredients together.
• Warm in microwave 30 sec if nessary to blend.
• Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.