Dinner Tonight: Tuna Burgers + Miso Cabbage Salad

Food52


When you think of a weeknight meal, tuna burgers and and a miso cabbage salad may not be what comes to mind. However, we think that's exactly the reason it should be your dinner tonight. These dishes combine to make a meal full of bright, zippy flavors that will leave you perfectly satisfied on a Monday (or any) night.

The Menu

Tuna Burgers with Wasabi Ginger Mayo by merrill



Serves 6

Tuna Burgers

4 scallions, white and light green parts only, finely chopped
1/4 cup minced fresh ginger
1 large egg, lightly beaten
1 1/2 pound sushi-grade ahi tuna, chopped
Salt and freshly ground black pepper
1 English cucumber
1 tablespoon grapeseed oil
1 box broccoli or alfalfa sprouts
6 brioche rolls

Wasabi Ginger Mayonnaise

1/2 cup mayonnaise
2 tablespoons prepared wasabi
6 tablespoons finely chopped pickled ginger (the pink, sweet kind you get with sushi)

1. Combine the scallions, ginger, egg and tuna in a large bowl. Season with salt and pepper to taste. Form the mixture into 6 patties (they will be quite loose), set on a plate and cover with plastic wrap. Put the burgers in the fridge for at least 15 minutes to firm up a little.
2. Meanwhile, slice the cucumber into wide ribbons using a peeler and make the wasabi ginger mayonnaise: stir together the mayonnaise, wasabi and pickled ginger. Add a little water if needed to thin the mayo. Cover and set aside.
3. Set a large, nonstick pan over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the burgers to the pan in batches. Cook until golden brown on the bottom, about three minutes. Flip and cook for another few minutes, until just cooked through (you can stop the burgers at medium rare, but I like them closer to medium/medium-well). Keep in a warm place while you cook the rest of the burgers.
4. Toast the buns and serve the burgers on top, with a generous dollop of the wasabi mayonnaise, a handful of sprouts and a few ribbons of cucumber.

Save and print the recipe at Food52.


Crunchy Cabbage Salad with Miso-Ginger Dressing


Get the Crunchy Cabbage Salad recipe at Food52.

The Grocery List

Serves 6

4 scallions
A knob of fresh ginger
1 1/2 pounds sushi-grade ahi tuna
1 English cucumber
1 box broccoli or alfalfa sprouts
6 brioche rolls
2 tablespoons prepared wasabi
6 tablespoons finely chopped pickled ginger
Miso paste
Rice wine vinegar
Toasted sesame oil
3/4 pound cabbage
1 carrot
Black sesame seeds

We're assuming that you already have eggs, grapeseed (or other neutral) oil, mayonnaise, garlic, and soy sauce on hand. If not, you'll be needing those things, too!

The Plan

1. Chop the tuna, mince the ginger, and slice the scallions, then mix them all together with the egg. Season with salt and pepper and form into 6 loose patties. Cover and refrigerate them for 15 minutes.

2. Meanwhile, finely slice the cabbage and carrots for the salad. Mix up the salad dressing and the spicy, gingery mayonnaise for the burgers while you're at it.

3. Sear off the tuna burgers in a large, nonstick pan.

4. Almost there! Toss the cabbage, carrots and sesame seeds together with the dressing.

5. Plate burgers next to a generous pile of crunchy cabbage slaw, and serve!

Read More:
Shrimp Burgers with Roasted Garlic-Orange Aioli
7 Dishes Everyone Should Know How to Grill
Smoky Pork Burgers with Fennel and Red Cabbage Slaw

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First photo by Sarah Shatz; second by James Ransom