ad info


 custom news
 Headline News brief
 daily almanac
 CNN networks
 CNN programs
 on-air transcripts
 news quiz

CNN Websites
 video on demand
 video archive
 audio on demand
 news email services
 free email accounts
 desktop headlines

 message boards




Use the pulldown menus to visit other Food Central sections:

Tuna burgers with coriander-lime mayonnaise

July 21, 1999
Web posted at: 3:36 p.m. EDT (1936 GMT)

From "Country Weekend Entertaining" (Doubleday)
By Anna Pump with Gen LeRoy

Easy to prepare and delicious to have on those evenings when all you want is a light meal.

6 servings

Tuna burgers:

  • 2 tablespoons olive oil
  • 2 cups finely diced onions
  • 2 pounds fresh tuna, dark meat and skin removed
  • 3 tablespoons heavy cream
  • 1 1/2 cups bread crumbs
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced celery
  • 4 scallions, trimmed and finely chopped
  • 2 tablespoons finely chopped fresh coriander leaves
  • 1 tablespoon drained capers
  • 1 egg plus 1 egg white
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup peanut oil

Coriander-lime mayonnaise:
  • 2 egg yolks
  • 3 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 3/4 teaspoon mustard
  • 1/4 teaspoon Tabasco sauce
  • 1 teaspoon minced fresh garlic
  • 1 cup fresh coriander leaves, loosely packed
  • 1 1/4 cups peanut oil
  • 1/2 teaspoon salt

Preheat the oven to 425 degrees Fahrenheit.

In a skillet, heat the olive oil and saute the onions for 8 minutes over medium heat, until they are light brown. Set aside.

Cut half the tuna into chunks and place it in the bowl of a food processor. Add the cream and process to a fine puree. Transfer the tuna to a large bowl. Add the sauteed onions. Dice the remaining tuna into 1/4-by-1/4-inch pieces and add to the bowl. Add the rest of the ingredients, except the peanut oil, and knead the tuna mixture into a firm ball. Shape into 6 burgers.

Heat the peanut oil in a large skillet. Without crowding the pan, place the burgers in the hot oil. Saute both sides over high heat, until the burgers are a medium brown. Transfer the tuna burgers to a sheet pan and bake for 12 minutes or until done to your taste.

To make the coriander-lime mayonnaise, place the egg yolks, lime juice, soy sauce, sesame oil and mustard in the bowl of a food processor fitted with the metal blade. Pulse 3 times. Add the Tabasco sauce, garlic and coriander leaves and pulse 10 times. With the motor running, add the peanut oil through the feed tube -- first in droplets; then, as the mayonnaise starts to thicken, in a slow, steady stream. Add the salt and stir. Transfer the mayonnaise to a small sauceboat to serve with the tuna burgers.

Country Weekend

Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.

Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.