We’re empty-nesters here at Glover Gardens now that the last millennial has gone off to college, so I’m trying to pare down the amounts when I cook. It’s easier with some recipes than others. These delicious tuna burgers are simple to make for two, or four, or more. Just increase the recipe.
The tuna burgers benefit from what we call “Salad on a Sandwich”. It’s a quick toss of baby spinach or other greens, red onion and tomato with a tiny bit of olive oil and a healthy splash of balsamic vinegar. Salad on a Sandwich brightens up a variety of sandwiches and makes the everyday sandwich feel like a gourmet treat. And it looks really beautiful.
- Two 6+ ounce tuna steaks, about an inch thick
- Spice mix, either:
- 1 tsp of your favorite savory spice mix, such as our Everything Rub
- OR 1/2 tsp cayenne or ground ancho or chipotle chiles, plus salt and freshly ground pepper
- 1 large bell pepper or several small sweet peppers, sliced into 1-inch wide strips, seeds, ribs and stems discarded
- Olive oil
- Grill spray
- Two buns (we like onion rolls)
- Purchased or prepared remoulade (click here for a killer and super-easy recipe)
- Salad on a Sandwich
- 2 cups baby spinach or your other favorite greens
- 1/4 red onion, thinly sliced
- 1 very ripe medium tomato, thinly sliced, or 6-8 grape tomatoes, halved longways
- 1 tsp olive oil or a few sprays from an olive oil mister
- 2 tsp good-quality balsamic vinegar
- Salt and freshly ground pepper
Sprinkle tuna all over with your spice rub of choice or salt, pepper and cayenne or ground chile. Toss peppers with a small amount of olive oil and sprinkle with salt and pepper. Assemble Salad on a Sandwich by combining and tossing all ingredients in a medium bowl. Set aside. Prepare remoulade, if making your own.
Preheat gas or charcoal grill for cooking over high heat.
Wrap buns in foil. Grill tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). In the last few minutes of cooking, put the buns in foil on the grill to heat them up. Transfer tuna and peppers once they are cooked to a serving plate.
To serve, spread remoulade on buns (top and bottom), put a layer of grilled peppers on the bottom of each bun, and then top with a tuna steak. Add a generous helping of Salad on a Sandwich, then cap the tuna burger with the top bun. Enjoy!
This recipe works really well without the bun, too. Just flip it – position the tuna steak atop the Salad (Not) on a Sandwich, then arrange the grilled peppers on the tuna and dress with the remoulade or serve it on the side. It’s beautiful, healthy and low-cal.
Our other favorite seafood in a burger is salmon – click here for the recipe.
Copyright 2016, Glover Gardens Cookbook