Tuna Burgers
The tuna was delicious, but the sauce could use a little more flavor. I would make my own sauce next time that would go well with fish. It is a light and healthy recipe. However, it isnt cheap so consider yourself warned.
The tuna was delicious, but the sauce could use a little more flavor. I would make my own sauce next time that would go well with fish. It is a light and healthy recipe. However, it isnt cheap so consider yourself warned.
- Carbohydrate 71.0959431582656 g
- Cholesterol 7.49975453432736 mg
- Fat 22.3876846259412 g
- Fiber 2.98632726862698 g
- Protein 16.2189185606988 g
- Saturated Fat 4.02879445450836 g
- Serving Size 1 1 Serving (215g)
- Sodium 1039.1999409332 mg
- Sugar 68.1096158896387 g
- Trans Fat 1.32189590334187 g
- Calories 546 calories
Step-by-step
- Combine yogurt, capers, red onion and lemon juice. Set aside.
- Lightly drizzle fillets with oil and season both sides with salt and pepper. Heat grill or grill pan to medium-high and add fillets. Cook until both sides are seared and nicely browned, but still a bit pink in the middle.
- Toast or grill buns and add sauce, a fliet and some of the baby lettuce.
Heat management dictates success when searing fish on a hot surface. If the pan fails to reach medium-high before the tuna touches the metal, the proteins will stick instead of releasing cleanly. A heavy cast-iron skillet holds thermal mass better than thin aluminum, preventing temperature drops when cold oil hits the surface.
Adapting Dairy and Proteins
Yogurt provides a tangy base for the condiment, but fat percentages dictate thickness. Greek yogurt yields a dense spread that clings to bread without soaking the crumb, whereas thin regular yogurt requires straining through cheesecloth for thirty minutes to prevent soggy buns. When fresh citrus is unavailable, bottled lemon juice introduces sharp acidity, though balancing the metallic aftertaste requires a pinch of sugar. Substituting canned tuna for fresh fillets fundamentally alters the mechanics of the dish. Flaked preserved fish lacks the structural integrity to hold a patty shape without binders like eggs or breadcrumbs. Fresh yellowfin fillets stay intact under high heat because muscle fibers contract and firm up rapidly.
- If the yogurt sauce separates upon mixing, whisk in a teaspoon of cold water to re-emulsify the dairy fats.
- When yellowfin feels warm to the touch before cooking, transfer it to the freezer for ten minutes to firm the exterior.
- Control smoke output by using refined olive oil instead of extra virgin oil, which burns at lower heat levels.
