Tuna Burger with Teriyaki Ketchup
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 47 minutes
Ingredients
- 1 1/2 pounds fresh Vital Choice albacore tuna medallions
- Vital Choice extra virgin olive oil, aroma-free coconut oil or Macadamia nut oil for sautéing
- 1 cup scallions, whites and greens (from 4 to 6 scallions), minced
- 4 garlic cloves, minced
- 2 tablespoon fresh ginger, peeled and minced
- 4 tablespoons shoyu or tamari, divided
- 2 tablespoons plus 1 teaspoon Dijon mustard, divided
- Salt and pepper
- 1/4 cup sake or mirin (can substitute with dry sherry)
- 2 tablespoons maple syrup
- 2 teaspoons tomato paste
Instructions
- Chop the tuna by hand or in a chopping bowl into little pieces. Place in a medium bowl and mix in the scallions, garlic, ginger, 2 tablespoons shoyu, mustard, 1/2 teaspoon of salt and a sprinkling of black pepper.
- Form into 4 burgers. Cover with plastic wrap and refrigerate at least 20 minutes and up to overnight.
- Make the ketchup: Add 2 tablespoons shoyu, sake, maple syrup and tomato paste to a small skillet. Bring to a boil, lower heat and simmer uncovered for 6 to 7 minutes until the ketchup reduces and is thickened. Remove from the heat and immediately whisk in 2 tablespoons mustard.
- Warm about 1 tablespoon of oil (enough to coat the bottom of the pan) in a large cast iron or non-stick skillet over medium-high heat.
- When a hand held 4 inches above the pan feels uncomfortably hot, add the burgers, lower the heat and sauté a couple of minutes on each side, until cooked to your preference.