Ginger–Garlic Tuna Burgers on Cucumber Salad with Salted Edamame

Name: Ginger–Garlic Tuna Burgers on Cucumber Salad with Salted Edamame
Yield: 4 servings
Ingredients: 1 3/4 to 2 pounds ahi tuna, cut into cubes; 3-inch piece fresh gingerroot, peeled and grated; 4 garlic cloves, finely chopped; 3 to 4 tablespoons tamari (dark aged soy sauce) (eyeball it); 2 teaspoons coarse black pepper; 2 scallions, finely chopped; 2 tablespoons finely chopped fresh cilantro; Vegetable oil, for drizzling, plus some for the salad; 1 romaine lettuce heart, chopped; 2 cups fresh bean sprouts or pea shoots; 1/2 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4-inch dice; Juice and zest of 1 lime; Coarse salt; 1 pound edamame (soybeans in pods available in freezer section of market)

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

1 3/4 to 2 pounds ahi tuna, cut into cubes

3-inch piece fresh gingerroot, peeled and grated

4 garlic cloves, finely chopped

3 to 4 tablespoons tamari (dark aged soy sauce) (eyeball it)

2 teaspoons coarse black pepper

2 scallions, finely chopped

2 tablespoons finely chopped fresh cilantro

Vegetable oil, for drizzling, plus some for the salad

1 romaine lettuce heart, chopped

2 cups fresh bean sprouts or pea shoots

1/2 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4-inch dice

Juice and zest of 1 lime

Coarse salt

1 pound edamame (soybeans in pods available in freezer section of market)

Preparation

Step 1
Heat a grill pan or large skillet over high heat.
Step 2
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 the ginger, garlic, tamari, black pepper, scallions, and cilantro. Form 4 equal patties and drizzle them with vegetable oil. Place the tuna burgers in a screaming hot pan and cook for 1 minute on each side for very rare, 2 minutes on each side for medium rare, 3 to 4 minutes on each side to cook through. Hold the cooked patties on a plate under foil.
Step 3
In a medium bowl combine the lettuce, sprouts, and cucumber. Dress the salad with the lime zest and juice, salt, and vegetable oil to your taste.
Step 4
Place the edamame in a microwave bowl and cover with plastic wrap. Pop a small hole in the top of the wrap and microwave on High for 5 minutes. When the time is up, sprinkle the edamame with 2 teaspoons of coarse salt and toss.
Step 5
Pile the salad up equally onto 4 plates. Top the salad with tuna patties. Pile the edamame alongside the burgers. To enjoy the edamame, shimmy the soybeans free from their pods in your mouth. Who misses fries? (Well, okay, they’re good too, but soybeans are actually good for you as well!)

Rachael Ray's 30-Minute Get Real Meals

TagsBurger Tuna Fish Seafood Ginger Herbs & Spices Cucumber Vegetable Edamame Bean and Legume Main Dinner Keto Dairy Free Nut Free 30 Minutes or Less Sear Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes