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Miso Tuna Burgers

serves 4

The trick is to chop tuna pieces fine enough so that they stick together, without turning mushy. Use a knife -- not a food processor -- and let tuna firm up in the freezer for 10 minutes beforehand.

Read more about this recipe at the Washington Post.


1 1/2 pounds tuna steak, cut into 1/4-inch slices (discarding any white fat)
1 tablespoon miso paste
1/2 teaspoon prepared wasabi
1 teaspoon low-sodium soy sauce
4 scallions, white and light-green parts, cut into 1/2-inch pieces
1 tablespoon canola oil, for coating the patties


prep: 20 minutes
total: 20 minutes


mixing bowl


1. Prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

2. Transfer prepared tuna to a mixing bowl and add the miso, wasabi, soy sauce and scallions, mixing just until combined. Use a light touch to form 4 patties no more than 1-inch thick. Use the tablespoon of canola oil to lightly coat all 4 patties on both sides. With the lid open, grill for 3 minutes, until light on the outside and pink on the inside, then flip over and grill for 3 minutes (for medium-rare, burgers will not look cooked through); for medium, grill for 1 additional minute per side. Serve hot. If serving on buns, keep the burgers separate from the buns until just before eating.

Adapted from Mastering the Grill by Andrew Schloss and David Joachim.

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