GOOD
FOR
YOU!
Crunch-on-Top Tuna Burger
I love eating at sushi restaurants and burger joints, so I came up with a
recipe that combines the best of both worlds. Pass the wasabi mustard!
BY RACHAEL RAY | PHOTOGRAPH BY MARCUS NILSSON
Crunchy Tuna Burgers
SERVES 4
1 to 1¼ pounds fresh tuna,
coarsely chopped
¼ cup finely chopped chives
2 tablespoons tamari (dark
soy sauce)
3 cloves garlic, grated or
finely chopped
Freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons black sesame
seeds
¼ cup vegetable oil
8 dinner or brioche rolls
½ cup store-bought wasabi
mustard or asian sweet-hot
mustard (or combine ½ cup
yellow mustard, 2 tablespoons
honey and 1 teaspoon wasabi
paste in a small bowl)
1. Add the tuna to a food
processor and pulse to grind.
Transfer to a bowl and stir in the
chives, tamari, garlic and black
pepper to taste. Form the tuna
mixture into 8 small patties. Place
the panko and sesame seeds in a
shallow dish. Coat the patties in the
panko mixture.
2. In a large skillet, heat the oil over
medium-high heat. Add the patties
and cook until lightly golden-brown
on the outside and pink in the
middle, about 2 minutes per side.
3. Slather the roll tops with the
wasabi mustard (or sweet-hot
mustard). Place the burgers on the
roll bottoms. Top with the lettuce,
pickled ginger and roll tops. Serve
with the root-vegetable chips.
Tuna tastes terrific with
a crunchy coating
and some Asian flavoring.
