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Tuesday, August 7, 2012

Teriyaki Tuna Burgers

This past weekend when I was up in Myrtle Beach visiting my husband, we decided to kill some time walking around the Coastal Grand Mall. Before I moved from New Jersey, I had no idea that malls in other states were so sub-par. Now, compared to the malls in Charleston, Coastal Grand is actually pretty decent. If you put Coastal Grand up against almost any New Jersey Mall, like for example the Garden State Plaza, you would see how disappointing it really is. Nevertheless, there was Yankee Candle store that was calling my name. As I've said before, I'm completely over summer. Bring on Fall! So in my attempt to speed up the season changing process, I bought my favorite Fall tarts so I can pretend it's not 100 degrees outside. I got Spiced Pumpkin, Apple Pumpkin, and Autumn Wreath. Now I can convince myself that if the house smells of Fall, it's perfectly acceptable to being baking with pumpkin.

I loved this Teriyaki Tuna Burger! It was a deliciously different deviation from my normal boring tuna sandwich. Just be careful to only leave it in the pan long enough to crisp the outside, since tuna can dry out quite quickly. I used low-fat mayo generously on the bun to keep it moist.

Ingredients-Yields 2-3 burgers
-2 6oz cans Albacore tuna
-2 tablespoons mayonnaise
-2 teaspoons dijon mustard
-1/3 cup Panko, plus 1 tablespoon
-2 scallions, diced
-1/4 teaspoon ginger
-4 teaspoons soy sauce
-1/4 teaspoon pepper
-2-3 hamburger buns

1. In a larger mixing bowl, combine the tuna, 2 teaspoons of soy sauce, mayo, mustard, 1/3 cup Panko, scallions, ginger, and pepper. Form mixture into 2-3 patties, depending on desired size. If too dry, add more soy sauce. If too wet, add Panko.

2. Heat EVOO over medium-high heat. Sprinkle one side of burgers with the additional Panko and 1 teaspoon soy sauce and sear, about 2 minutes. Sprinkle other side of the burgers with remaining Panko and soy sauce, and sear.

3. Spread mayo on one side of toasted bun, serve immediately.

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