Best Open Faced Seared Tuna Burger With Wasabi Mayonnaise Recipes

Seared Tuna Burgers with Ginger-Garlic Mayonnaise image

Yield Serves 2, can be doubled

Number Of Ingredients 8

2 3/4-inch-thick tuna steaks (each about 5 to 6 ounces)
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
4 tablespoons regular or low-fat mayonnaise
1 tablespoon fresh lemon juice
2 oversize sesame-seed sandwich rolls, toasted
1 bunch arugula, stems trimmed

Steps:

Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.

Open-Face Tuna Burgers image

Yield Makes 4 Servings

Number Of Ingredients 11

1 12-ounce can solid white tuna packed in water, drained well
1/2 cup finely chopped green onions
1/3 cup (packed) fresh breadcrumbs
1/4 cup yellow cornmeal
8 tablespoons mayonnaise
1 large egg, beaten to blend
1 1/2 tablespoons Dijon mustard
4 slices rye, whole wheat or sourdough bread, toasted
4 small lettuce leaves
4 large slices tomato
1 tablespoon olive oil

Steps:

Place tuna in large bowl; break up finely with fork. Mix in green onions, breadcrumbs, cornmeal, 4 tablespoons mayonnaise, egg and mustard. Season with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
Arrange bread on 4 plates. Spread each slice with 1 tablespoon mayonnaise; then top each with lettuce and tomato.
Heat oil in heavy large skillet over medium-high heat. Add tuna patties and cook until firm to touch and heated through, about 4 minutes per side. Place tuna on tomato slices and serve.

Tuna Burgers with Wasabi Mayonnaise image

Provided by Martha Stewart

Yield Makes 6 burgers

Number Of Ingredients 12

1 tablespoon unseasoned rice-wine vinegar
Pinch of sugar
1/4 cup 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
1/2 bunch arugula
Wasabi Mayonnaise

Steps:

Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.
Place tuna, scallions, soy, 2 tablespoons 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.
Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.