Ahi Tuna Burgers with Grilled Pineapple

The recipe Ahi Tuna Burgers with Grilled Pineapple is ready in around 30 minutes and is definitely an excellent dairy free and pescatarian option for lovers of American food. For $10.12 per serving, this recipe covers 64% of your daily requirements of vitamins and minerals. This main course has 1159 calories, 51g of protein, and 35g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from A Spicy Perspective has 4849 fans. A mixture of fresh ginger, sub buns, panko bread crumbs, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an outstanding spoonacular score of 100%. Try Grilled Ahi Tunan On Mesclun Greens With Balsamic Agave Vinaigrette, Uncle Bill's Ahi Ahi Tuna, and Parisian-Style Grilled Ahi Tuna Salad with a Soft-Boiled Quail Egg for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 lbs. ahi tuna steaks, diced

1 ripe avocado, sliced

6 butter lettuce leaves

1 Tb. sriracha chili sauce

1/4 cup dijon mustard

1 egg

1 Tb. fresh grated ginger

1/4 cup hoisin sauce

1 Tb. honey or sugar

1/4 cup light mayonnaise

3/4 cup panko bread crumbs

6 rounds slices of fresh pineapple

1 cup chopped scallions, greens and whites

sesame oil for cooking

2 Tb. sesame seeds

3 Tb. soy sauce

6 buns

Equipment:

griddle

frying pan

grill

bowl

whisk

Cooking instruction summary:

Mix all the ingredients of the ahi tuna patties in a large bowl. Divide into 6 equal portions and press into patties. Preheat the griddle (or heat a skillet) to medium heat. Once it's very hot, brush the surface with sesame oil and place the patties on the hot surface. Sear the patties for 3 minutes per side, so the interior ahi chunks are still a little pink. Flip carefully--these patties are fragile.Then immediately grill or sear the pineapple slices for 1-2 minutes per side.Whisk together the ingredients for the hoisin mustard. Then spread the mustard on the buns and stack the burgers with lettuce, ahi tuna patties, grilled pineapple, and fresh avocado slices. Serve warm!

 

Step by step:


1. Mix all the ingredients of the ahi tuna patties in a large bowl. Divide into 6 equal portions and press into patties. Preheat the griddle (or heat a skillet) to medium heat. Once it's very hot, brush the surface with sesame oil and place the patties on the hot surface. Sear the patties for 3 minutes per side, so the interior ahi chunks are still a little pink. Flip carefully--these patties are fragile.Then immediately grill or sear the pineapple slices for 1-2 minutes per side.

2. Whisk together the ingredients for the hoisin mustard. Then spread the mustard on the buns and stack the burgers with lettuce, ahi tuna patties, grilled pineapple, and fresh avocado slices.

3. Serve warm!


Nutrition Information:

Quickview
1156k Calories
51g Protein
35g Total Fat
171g Carbs
87% Health Score
Limit These
Calories
1156k
58%

Fat
35g
54%

  Saturated Fat
5g
35%

Carbohydrates
171g
57%

  Sugar
101g
113%

Cholesterol
86mg
29%

Sodium
1364mg
59%

Get Enough Of These
Protein
51g
102%

Vitamin C
441mg
535%

Manganese
8mg
439%

Vitamin B12
14µg
239%

Vitamin B3
19mg
98%

Vitamin B6
1mg
95%

Iron
16mg
94%

Selenium
65µg
94%

Vitamin A
4595IU
92%

Vitamin B1
1mg
84%

Fiber
18g
72%

Copper
1mg
70%

Vitamin K
70µg
68%

Folate
234µg
59%

Vitamin D
8µg
58%

Magnesium
226mg
57%

Phosphorus
559mg
56%

Vitamin B2
0.85mg
50%

Potassium
1710mg
49%

Vitamin B5
4mg
43%

Calcium
217mg
22%

Vitamin E
3mg
20%

Zinc
2mg
19%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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