Categories: Hamburgers, Main Dish, Rachael Ray, Tuna
Ingredients
- 1 1/2 lbs fresh tuna steaks
- 2 garlic cloves, chopped
- 2 inches fresh minced gingerroot
- 3 tablespoons tamari dark soy sauce
- 2 scallions, chopped
- 1/2 small red bell pepper, finely chopped
- 2 teaspoons sesame oil
- 2 teaspoons McCormick's Montreal Brand steak seasoning
- 1 tablespoon light-in-color oil (such as canola, safflower or peanut oil)
- 1/2 lb shiitake mushroom, coarsely chopped
- coarse salt
- 4 sesame kaiser rolls, split
- 8 ounces mango chutney
- 4 leaves red leaf lettuce
- 8 ounces wasabi mustard (recommended Stonewall Kitchen brand)
- exotic root vegetable chips, to pass at table ( Terra brand)
- pickled ginger, plate garnish (optional)
Directions
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Preheat a nonstick griddle or a grill pan to high heat.
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Cube tuna into bite size pieces and place in a food processor.
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Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey.
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Transfer tuna to a bowl.
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Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper.
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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.
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Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done.
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Preheat broiler.
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In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil .
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Season mushrooms with salt and pepper.
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Open up the rolls and lightly toast them under the broiler.
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Spread mango chutney on the bottom of each bun.
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Top with tuna burger, shiitakes, red leaf lettuce.
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Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.