Despite the fact that it is fall, and that it was 50 degrees just a few days ago, today it is sunny, breezy and 80 degrees…and in my book, that’s the perfect weather to fire up the grill!
I had some tuna steaks that I needed to cook up, so instead of making steaks, I decided to make burgers. And I was glad I did.
Ingredients for at least 2 patties:
- 3/4 lb raw tuna steak
- 1/4 cup chopped green onion
- 1 tablespoon freshly chopped mint (or more depending on your preference)
- 1 teaspoon sesame oil
- 1 tablespoon low sodium soy sauce
- 1 teaspoon cumin
- 1.5 tablespoon roasted sesame seeds
- 1/2 teaspoon lemon zest
- pinches of sea salt & pepper
- My Burger:
- 1 sprouted wheat bun
- tomato slices
- avocado slices
- red onion slices
- 1 teaspoon safflower mayonnaise
- 1/2 oz goat cheese
- Set a grill to 350F.
- Chop the tuna steak into cubes and place all the ingredients for the patties into a food processor. Pulse blend until there is a consistent texture of ground tuna.
- Form patties of equal size, then place them in the refrigerator for at least 15 minutes so they can become more firm.
- Place the patties on the grill and cook them for about 6 to 8 minutes, flipping halfway through. Look for the pink areas of the tuna to turn white; however, provided the tuna is fresh and good quality, you can leave some parts of the tuna pink (raw). Note: You can also cook the patties in a non-stick skillet on medium high heat if you do not want to (or cannot) cook them on a grill.
- Once the patties have finished cooking, serve and enjoy immediately.
Approximate macros for 1 of 2 patties WITHOUT the burger:
267 calories, 44g protein, 3g carbs, 8g fat, 2g fiber, 0g sugar