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pan-frying American
Dijon Tuna Burger

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Whatever you do, do not use a food processor to cut the tuna. You want it to be chopped, not ground!

Yield: MAKES 4 BURGERS

Ingredients

  • 1½ pounds yellowfin tuna, finely chopped by hand
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 garlic cloves, minced
  • 2 teaspoons finely chopped fresh ginger root
  • ½ teaspoon cayenne pepper
  • 2 tablespoons all purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 lime, quartered
  • Red onion rings and greens, for serving (optional)

Directions

Place the tuna, mustard, basil, garlic, ginger and pepper in a large mixing bowl and toss gently to combine.

Place the flour and salt on a large plate. Divide the tuna mixture into 4 patties and dredge them in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Place a large skillet over medium-high heat and when it is hot, add the oil. Add the patties and cook until rare on the inside and well browned on the outside, 3 to 4 minutes on each side.

Serve immediately, garnished with the lime quarters and red onion rings and greens, if desired.


© 2008 Sally Sampson
 

Nutritional Information

Nutrients per serving (% daily value)

283kcal (14%)
50mg (5%)
10mg (16%)
39mcg RAE (1%)
845mg
95mg
41g
2g
1g
9g
77mg (26%)
732mg (30%)
1g (7%)
9g (14%)
2mg (10%)
 

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