While flipping through my (very obvious) favorite health/fitness magazine, SELF, I found a few recipes from actress Gwenyth Paltrow. Paltrow, who says she's currently in the best shape of her life, gave readers a few tips on how she controls her weight, and she also gave them a few of her favorite recipes. The one that looked most enticing to me was her Tuna and Ginger burgers so I thought I'd share!
INGREDIENTS
- 2 teaspoons Dijon mustard
- 1 teaspoon wasabi powder
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 1/2 tablespoons peanut oil, plus 1 tbsp more for cooking
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb tuna, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3 shallots, thinly sliced
- 4 sprouted-grain (or whole-wheat) hamburger buns
- Arugula (optional)
PREPARATION
Combine mustard, wasabi and 1 tsp water in a bowl. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours. Heat olive oil in a skillet over medium-high heat. Sauté shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.] Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted. Spread wasabi mayo on bottom half of each bun, top with 1/4 sautéed shallots, garnish with arugula, if desired, and finish with burger and top half of bun.
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