Tuna Burgers with Ginger-Mustard Mayonnaise
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
4
Serves 6.
Fresh tuna fillets offer a healthful alternative to hamburgers. This classy grilled sandwich can also be made with swordfish, grouper, snapper or salmon. Slices of tomato or avocado can be added along with the lettuce and red onion.
Ingredients:
- 1/3 cup mayonnaise
- 2 tsp. fresh lemon juice
- 1 tsp. Asian sesame oil
- 1 1/2 tsp. peeled and grated fresh ginger
- 1 Tbs. whole-grain mustard
- 1 garlic clove, minced
- Salt and freshly ground pepper, to taste
- 6 good-quality hamburger rolls, split
- 2 lb. tuna fillets, about 3/4 inch thick, cut into 6
equal pieces - Olive oil for brushing
- 6 large lettuce leaves
- 6 thin slices red onion
Directions:
Prepare a fire in a grill.
In a small bowl, whisk together the mayonnaise, lemon juice, sesame oil, ginger, mustard, garlic, salt and pepper.
Lightly brush the cut sides of the rolls with some of the mayonnaise mixture. Lightly oil the grill rack. Place the rolls, cut sides down, on the grill rack about 4 inches from the fire and grill until lightly golden. Set the rolls around the perimeter of the grill rack, away from the coals, to keep warm. Lightly brush the tuna with olive oil and place on the grill rack. Grill until golden on one side, about 4 minutes. Turn, season with salt and pepper, and continue to cook until golden on the other side but still slightly pink at the center, 3 to 4 minutes more, or until done to your liking.
Remove from the grill and place each piece of tuna on the bottom half of a roll. Top each with an equal amount of the remaining mayonnaise mixture, a lettuce leaf, an onion slice and the other half of the roll. Serve immediately.
In a small bowl, whisk together the mayonnaise, lemon juice, sesame oil, ginger, mustard, garlic, salt and pepper.
Lightly brush the cut sides of the rolls with some of the mayonnaise mixture. Lightly oil the grill rack. Place the rolls, cut sides down, on the grill rack about 4 inches from the fire and grill until lightly golden. Set the rolls around the perimeter of the grill rack, away from the coals, to keep warm. Lightly brush the tuna with olive oil and place on the grill rack. Grill until golden on one side, about 4 minutes. Turn, season with salt and pepper, and continue to cook until golden on the other side but still slightly pink at the center, 3 to 4 minutes more, or until done to your liking.
Remove from the grill and place each piece of tuna on the bottom half of a roll. Top each with an equal amount of the remaining mayonnaise mixture, a lettuce leaf, an onion slice and the other half of the roll. Serve immediately.
Serves 6.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Summer,
by Joanne Weir
(Time-Life Books, 1997).
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