Hawaiian Tuna Burgers With Maui Wowee Salsa Recipes

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high.
• Make the salsa: combine all the ingredients in a bowl; stir to mix; set aside to let flavors blend.
• Make the patties: In a bowl, combine the tuna, panko, egg, mustard, garlic, honey, sesame oil, salt, pepper, and cayenne; mix well.
• Divide mixture into 6 portions; form the portions into patties to fit the buns.
• When the grill is ready, brush grill rack with vegetable oil.
• Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side.
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• Assemble the burgers: brush the cut sides of the buns with teriyaki sauce.
• On each bun bottom, place a patty and an equal portion of the salsa; add bun tops and serve.

Steps:

• In a medium bowl mix all ingredients together thoroughly. I noticed it is a better consistency if you mix with your hands.
• Place the extra breadcrumbs for coating on a shallow dish.
• Preheat pan on medium with Pam.
• Form a patty with your hands and coat both sides of it with breadcrumbs.
• Place the patty in a preheated fry pan.
• Repeat steps until mix is finished, usually around 6 patties.
• Cook until each side has browned and has a slight crispiness.
• I like to serve them on toasted bread with mayo, lettuce, and tomato if you like.

Steps:

• In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
• Preheat oven broiler.
• Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

Steps:

• Begin by making the salsa: Stir all the ingredients together and set aside at room temperature for at least an hour to let the flavours infuse.
• Place the tuna in a food processor and pulse until coarsely minced. Transfer to a bowl and mix with the wasabi paste, sesame seeds and some salt and pepper. With damp hands, shaoe the mixture into 4 even sized burgers.
• Preheat the oven to 200 degrees celcius. SPray a baking sheet with a little oil and arrange the burgers on the tray. Spray with a lttle more oil and bake for 15 minutes until golden brown and just cooked through.
• Place the tuna burgers on the toasted ciabatta slices and top with a dalloop of salsa. Garnish with slices of fresh lime and serve warm.

Steps:

• Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.
• Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.
• Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.
• Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.