Sunday, March 27, 2011

Menu for March 21-24- Monday: Ginger-Garlic Tuna Burgers on Cucumber Salad

Pin It Now! Monday:  Ginger-Garlic Tuna Burgers on Cucumber Salad

This is a Rachel Ray recipe.  I tried to find a link for it, but no luck.  So typing it in for you.  :)  This sounds light and fresh and looks like a great way to start off the week!

Garlic-Ginger Tuna Burgers

4 servings

2lbs Ahi Tuna cut into cubes
3 inch piece of ginger-root, peeled and grated
4 garlic cloves finely chopped
3 to 4 TBS Tamari Soy Sauce (this is a dark aged soy sauce, you'll find it right near the regular kind)
2 tsp coarse black pepper
2 green onions finely chopped
2 TBS finely chopped cilantro
Vegetable oil for drizzling, plus for the salad
1 romaine heart (lettuce) chopped
2 cups fresh bean sprouts or pea shoots
1/2 English cucumber (the kind in the plastic wrap)  cut into 1/4 dice
Juice and zest of 1 lime
Coarse salt
1 lb edamame

Heat a grill pan or large skillet over high heat.

Tell me that isn't a gorgeous piece of fish!...go on, I dare you!  ;)

Place the  fish in a food processor and pulse until the fish is the consistency of ground beef.

Transfer the ground ahi to a bowl and mix with ginger, garlic, Tamari, black pepper, green onion and cliantro.

Form 4 equal patties and drizzle them with vegetable oil.

 Place the tuna burgers in a screaming hot pan and cook for 1 minute per side for rare (my choice). 2 minutes each side for medium rare and 3 to 4 minutes for cooked through.  Hold the patties on a plate under foil.

In a medium bowl combine the lettuce, sprouts, and cucumber.  Dress the salad with the lime zest and juice, salt and veggie oil to your taste.

Heat edamame according to package directions.  (I prefer to boil mine than microwave...better texture I think)
Pile salad on a plate and top with tuna burger...serve edamame on the side.   Enjoy!


Click and Cook said...

This was very good. I cooked my fish almost rare, and it had a wonderful texture to it..almost creamy. The flavors were fabulous! Next time, though, I'll make smaller patties...these were a bit too big.

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