Fresh Tuna Burgers with Ginger & Cilantro

The key to a good tuna burger is to avoid overprocessing and overcooking. Cook them on the stovetop so you have better heat control and can ensure that they stay a nice, moist medium rare inside. Serve with the Thai-Style Dipping Sauce.

• 
  
  1 lb. fresh sushi-grade tuna fillet
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. finely chopped red onion or scallion
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 tsp. minced fresh ginger
  
  


• 
  
  1/2 tsp. minced fresh hot green or red chile, such as cayenne, Thai bird, or serrano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  
  Thai-Style Dipping Sauce 
  
  

With a very sharp knife, cut the tuna into 1/4-inch dice. Alternatively, cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses. take care not to overprocess. Gently stir in the cilantro, onion, mayonnaise, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Heat the oil in a 12-inch skillet over medium-high heat. Cook the tuna burgers until nicely browned on both sides but still pink in the center, 2 to 4 minutes total. Don't overcook or the burgers will be dry.

Asian Tuna Tacos (Tacos de Atún Estilo Japones)

This is a nod to the popularity of Japanese food, in particular sushi, in Mexico City. Here, tuna steaks are seared with a sesame seed crust and served with a wasabi mayonnaise, chopped scallions, and cilantro or the more exotic radish sprouts. Flour tortillas are used because they are a more neutral background to the tuna.

For the wasabi mayonnaise

• 
  
  1⁄2 cup mayonnaise
  
  


• 
  
  1 Tbs. prepared wasabi or 2 Tbs. powdered wasabi mixed with 1 tsp. water
  
  


• 
  
  2 tsp. soy sauce
  
  


• 
  
  2 tsp. lime juice
  
  


• 
  
  1⁄2 tsp. sugar
  
  

For the tuna

• 
  
  1 pound tuna steaks, about 1-inch thick
  
  


• 
  
  1⁄2 tsp. salt
  
  


• 
  
  1⁄2 cup unhulled sesame seeds
  
  


• 
  
  3 Tbs. mild olive oil
  
  

Tip:

Unhulled sesame seeds are tan rather than pearly white, and can be bought in any market that carries Mexican ingredients.

To finish the tacos

• 
  
  8 to 12 6-inch flour tortillas, warmed
  
  


• 
  
  1 ripe avocado, peeled, pitted, and cut into thin slices
  
  


• 
  
  3 scallions, thinly sliced on the diagonal
  
  


• 
  
  Radish sprouts or chopped cilantro, for garnish
  
  

Make the mayonnaise

Stir together all ingredients and taste to check seasoning.

Prepare the tuna

Pat the tuna dry with paper towels and season with the salt.

Put the sesame seeds on a plate and press both flat sides of the tuna steaks onto seeds to coat.

Heat a large, heavy skillet over medium-high heat until hot, about 2 minutes. Add the oil and swirl the pan to distribute, then add the tuna steaks, in batches if necessary, and sear for about 2 minutes a side, until just the outside 1⁄4 inch is cooked but the center is still translucent.

Transfer the tuna steaks to a cutting board and slice. Make the tacos with the wasabi mayonnaise, avocado, scallions and sprouts

Baconized Tuna with Lemon Butter

There’s some perverse pleasure in taking a low-in-fat, good-for-you protein like tuna and surrounding it with bacon fat and butter. You’re still going to get the health benefits of eating the tuna, but you’ll also experience the pure joy of having the fat.

• 
  
  12 slices bacon, preferably peppered or apple-wood smoked 
  
  


• 
  
  Six 8-ounce tuna steaks, 1 inch thick
  
  


• 
  
  1/2 cup (1 stick) unsalted butter
  
  


• 
  
  1 medium garlic clove, minced
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  2 Tbs. chopped fresh  flat-leaf parsley
  
  


• 
  
  Canola oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a medium saucepan of water to a boil. Poach the bacon slices in the boiling water for 3 minutes, then drain them. Wrap each tuna steak with 2 slices of bacon and secure with a wooden skewer or toothpick.

Melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon juice, and parsley. Set aside, keeping warm.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Lightly oil the wrapped tuna steaks on both sides. Place on the grill. Cook the steaks with the lid open, brushing with the lemon-butter sauce frequently but turning only once, to your desired doneness. Discard any sauce you don’t use. Tuna typically is best when served rare to medium-rare, which should take a total of 5 to 6 minutes. Remove to a platter, sprinkle with salt and pepper, and serve.

Asian Tuna Tacos (Tacos de Atún Estilo Japones)

This is a nod to the popularity of Japanese food, in particular sushi, in Mexico City. Here, tuna steaks are seared with a sesame seed crust and served with a wasabi mayonnaise, chopped scallions, and cilantro or the more exotic radish sprouts. Flour tortillas are used because they are a more neutral background to the tuna.

For the wasabi mayonnaise

• 
  
  1⁄2 cup mayonnaise
  
  


• 
  
  1 Tbs. prepared wasabi or 2 Tbs. powdered wasabi mixed with 1 tsp. water
  
  


• 
  
  2 tsp. soy sauce
  
  


• 
  
  2 tsp. lime juice
  
  


• 
  
  1⁄2 tsp. sugar
  
  

For the tuna

• 
  
  1 pound tuna steaks, about 1-inch thick
  
  


• 
  
  1⁄2 tsp. salt
  
  


• 
  
  1⁄2 cup unhulled sesame seeds
  
  


• 
  
  3 Tbs. mild olive oil
  
  

Tip:

Unhulled sesame seeds are tan rather than pearly white, and can be bought in any market that carries Mexican ingredients.

To finish the tacos

• 
  
  8 to 12 6-inch flour tortillas, warmed
  
  


• 
  
  1 ripe avocado, peeled, pitted, and cut into thin slices
  
  


• 
  
  3 scallions, thinly sliced on the diagonal
  
  


• 
  
  Radish sprouts or chopped cilantro, for garnish
  
  

Make the mayonnaise

Stir together all ingredients and taste to check seasoning.

Prepare the tuna

Pat the tuna dry with paper towels and season with the salt.

Put the sesame seeds on a plate and press both flat sides of the tuna steaks onto seeds to coat.

Heat a large, heavy skillet over medium-high heat until hot, about 2 minutes. Add the oil and swirl the pan to distribute, then add the tuna steaks, in batches if necessary, and sear for about 2 minutes a side, until just the outside 1⁄4 inch is cooked but the center is still translucent.

Transfer the tuna steaks to a cutting board and slice. Make the tacos with the wasabi mayonnaise, avocado, scallions and sprouts

Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad

Searing tuna steaks is lightning-fast; they cook to medium-rare in less than five minutes, and this zesty tomato-olive salad takes only a few minutes more.

• 
  
  4 5-oz. boneless, skinless tuna steaks
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium shallot, finely chopped
  
  


• 
  
  2 cups mixed yellow and red grape or cherry tomatoes, halved
  
  


• 
  
  1/3 cup sliced pitted green olives, such as picholine or Cerignola
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  1/2 Tbs. fresh lemon juice
  
  

Season the tuna with 1 tsp. salt and 1/4  tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate.


Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.


Transfer the tuna to plates, top with the tomato salad, and serve.

Niçoise Salad with Grilled Tuna & Potatoes

If basil is popping up in your garden right about now, this is the salad for you. The basil vinaigrette adds the perfect flavor boost to this texture-rich dish. The potatoes and tuna are grilled quickly, giving this classic a summery twist.   

• 
  
  18 small (baby) red potatoes (about 1-1/4 lb.)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 oz. haricots verts (thin green beans), trimmed
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1-1/2 lb. 1-inch-thick fresh tuna steaks
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-1/2 lightly packed cups)
  
  


• 
  
  3 oz. baby arugula, washed and spun dry (3-3/4 lightly packed cups)
  
  


• 
  
  16 large basil leaves, torn into small pieces
  
  


• 
  
  1 recipe Basil Vinaigrette
  
  


• 
  
  1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges
  
  


• 
  
  1 cup Nicoise olives (or other black olives)
  
  


• 
  
  3 hard-cooked eggs, peeled and quartered
  
  

Boil the potatoes and haricots verts:

Put the potatoes and 2 tsp. salt in a large saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce to a simmer and cook until easily pierced with a wooden skewer, 15 to 20 minutes. Drain and let cool.

Fill the saucepan three-quarters full of fresh water and bring to a boil. Add the haricots verts and 1/2 tsp. salt to the water and cook until you can just bite through a bean with little resistance, 3 to 4 minutes. Drain, rinse with cool water to stop the cooking, and set aside.

Grill the potatoes and tuna:

Heat a gas grill to high or prepare a hot charcoal fire.

Combine 1 Tbs. of the mayonnaise and the honey in a small bowl. Season the tuna steaks with 1/2 tsp. salt and 1/4 tsp. pepper and coat both sides with the mayonnaise mixture. When the grates are very hot, grill the tuna until dark marks form on both sides, 1 to 2 minutes per side for medium rare. (If you prefer medium tuna, grill over medium-high heat for about 3 minutes per side.) Transfer to a cutting board and let rest for 5 minutes. Slice into 1/4-inch-thick strips.

Cut the potatoes in half and toss them in a mixing bowl with the remaining 2 Tbs. mayonnaise, the mustard, and 1/2 tsp. salt. Turn the grill to medium high or let the fire die down some. Grill the potatoes without disturbing except to flip, until brown grill marks form on both sides, 1 to 2 minutes per side.

Assemble the salads:

Set 6 large dinner plates on your counter. Put the red leaf lettuce, the arugula, and half of the basil in a large mixing bowl and toss with 2 to 3 Tbs. of the vinaigrette.

Divide the lettuce among the plates, piling it in neat, tall mounds at 12 o'clock. Combine the tomatoes and the remaining basil in the mixing bowl and toss with 2 to 3 Tbs. of the vinaigrette. Tuck the tomatoes in to the left of the lettuce and arrange the tuna to the right of the lettuce. Put the olives in the middle of each plate. Toss the green beans in the bowl with about 2 Tbs. of the vinaigrette. Arrange the grilled potatoes and the green beans at the bottom of each plate and tuck in the hard-cooked egg quarters wherever they look best. Drizzle a few teaspoons of the vinaigrette over the tuna and the potatoes on every plate. Serve right away.

Lentil, Tuna, and Roasted Pepper Salad

Transform roasted peppers with a tangy vinaigrette, and then pair them with lentils, canned tuna, and fresh tomatoes for a tasty lunch.

For the vinaigrette

• 
  
  2 Tbs. finely diced shallot
  
  


• 
  
  1 1/2 Tbs. white wine vinegar
  
  


• 
  
  1/2 Tbs. Dijon mustard
  
  


• 
  
  1/4 tsp. finely chopped garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4  cup roughly chopped fresh flat-leaf parsley
  
  

For the salad

• 
  
  Kosher salt
  
  


• 
  
  1/4 cup brown or French green lentils
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 small carrot, peeled and halved
  
  


• 
  
  1 small yellow onion, unpeeled and halved
  
  


• 
  
  1/4 cup thinly sliced scallion (white parts only)
  
  


• 
  
  1/2  cup homemade or jarred roasted or grilled red peppers, peeled and cut into thick slices
  
  


• 
  
  2 to 4 tsp. fresh lemon juice
  
  


• 
  
  2 5-oz. cans tuna (preferably line-caught and packed in olive oil), drained
  
  

For serving

• 
  
  2 medium ripe tomatoes
  
  


• 
  
  Kosher salt
  
  


• 
  
  Extra-virgin olive oil
  
  

Prep it

Make the vinaigrette: Mix the shallot, vinegar, mustard, garlic, and a scant 1/4 tsp. salt in a small bowl. Let the mixture sit for 10 minutes to soften the shallot and garlic. Whisk in the olive oil and then stir in parsley.

Make the salad: In a 1-quart pan of well-salted water, bring the lentils, bay leaf, garlic, carrot, and onion to a boil over medium-high heat. Lower the heat and simmer until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid. Drain, discard the onion, carrot, bay leaf and garlic, and transfer to a medium bowl. Stir the scallions into the lentils and toss with 2 to 3 tsp. of the vinaigrette.


In a small bowl, mix the roasted peppers with 2 Tbs. of the vinaigrette; add salt and lemon juice to taste. In another small bowl, toss the tuna gently with the remaining vinaigrette.

Pack it

For each serving, pack half of the lentils, peppers, and tuna in a segmented lunch box or separate containers; refrigerate. Bring along a tomato, a small container of kosher salt, and a little jar of olive oil.

Put it together

Slice the tomato into thick wedges and arrange on your plate with the lentils, peppers, and tuna. Sprinkle everything with salt and drizzle with olive oil.

Niçoise Tuna Melts

This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad. A boule—a round loaf of crusty white bread—makes a sturdy base for the sandwich. Don’t skip the anchovy; it adds a subtle depth of flavor.

• 
  
  1 5-oz. can water-packed tuna, well drained
  
  


• 
  
  1/4 cup small-diced tomato
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped Kalamata olives
  
  


• 
  
  1 Tbs. chopped fresh dill
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  


• 
  
  1 tsp. extra-virgin olive oil
  
  


• 
  
  1 small anchovy, minced (about 1/2 tsp.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 slices artisanal boule-type bread (about 5x3 inches, 1/2 inch thick)
  
  


• 
  
  3 oz. (1 cup) finely grated Comté, Emmentaler, or Gruyère
  
  

Position a rack 4 inches from the broiler element and heat the broiler on high.

In a medium bowl, combine the tuna, tomato, red onion, olives, dill, vinegar, olive oil, anchovy, 1/4 tsp. salt, and a few grinds of pepper.

Put the bread on a rimmed baking sheet and broil until nicely toasted, 30 seconds to 1 minute. Remove the pan from the broiler, flip the bread over, and spread the tuna mixture evenly over each slice. Sprinkle the cheese evenly over the tuna and continue to broil until the cheese is melted and beginning to brown, 1 to 2 minutes. Serve.

Niçoise-Style Salad with Soft-Cooked Egg

This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing will keep for a week in the fridge.

• 
  
  2 large eggs
  
  
  
  


• 
  
  1-1/2 Tbs. white wine vinegar
  
  


• 
  
  1 Tbs. minced shallot
  
  


• 
  
  1 Tbs. heavy cream
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 Tbs. capers, drained
  
  


• 
  
  4 oz. spring mix lettuces (4 lightly packed cups)
  
  


• 
  
  2 5-oz. jars or cans light tuna packed in olive oil, preferably Italian, drained and flaked
  
  


• 
  
  2/3 cup jarred roasted red pepper strips, rinsed
  
  


• 
  
  1/4 cup pitted Kalamata olives, halved
  
  

Bring a 2-quart saucepan of water to a boil. Lower the eggs into the water, reduce the heat so the water is gently boiling, and then cover and cook for 5 minutes. Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes.

Meanwhile, combine the vinegar, shallot, cream, a pinch of salt, and a few grinds of pepper in a small bowl. Whisk in the oil in a slow stream until emulsified. Stir in the capers.

Toss the lettuce with just enough dressing to coat, and then divide it between two dinner plates. Arrange the tuna, roasted red pepper, and olives on top of the greens.

Carefully peel the eggs, place one on each salad, and gently cut in half.

Rewhisk the remaining dressing, drizzle a little over the salad, and serve.

Grilled Tuna and Provolone Sandwiches with Salsa Verde

For this panini-style sandwich, steer clear of tuna packed in water; instead, choose good-quality tuna packed in olive oil.

• 
  
  1/2 cup packed fresh flat-leaf parsley leaves
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. capers, drained and rinsed
  
  


• 
  
  1 small clove garlic, chopped
  
  


• 
  
  1 anchovy fillet, rinsed and chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  8 thin slices provolone (about 4 oz.)
  
  


• 
  
  4 4-inch squares focaccia (or substitute any soft roll), split in half
  
  


• 
  
  12 oz. tuna packed in olive oil, drained well
  
  

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the parsley, 1/4 cup of the olive oil, lemon juice, capers, garlic, anchovy, and a few grinds of pepper in a blender and blend until smooth.

Lay the cheese on the bottoms of the focaccia. Spoon the tuna over the cheese. Spread some of the salsa verde over the inside tops of the focaccia and put the tops on the sandwiches salsa verde side down. Brush both sides of the sandwiches with the remaining 2 tsp. oil.

Put the sandwiches on the press salsa verde side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad

Searing tuna steaks is lightning-fast; they cook to medium-rare in less than five minutes, and this zesty tomato-olive salad takes only a few minutes more.

• 
  
  4 5-oz. boneless, skinless tuna steaks
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium shallot, finely chopped
  
  


• 
  
  2 cups mixed yellow and red grape or cherry tomatoes, halved
  
  


• 
  
  1/3 cup sliced pitted green olives, such as picholine or Cerignola
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  1/2 Tbs. fresh lemon juice
  
  

Season the tuna with 1 tsp. salt and 1/4  tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate.


Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.


Transfer the tuna to plates, top with the tomato salad, and serve.

Spicy Sesame Tuna Tartare

Lighter than sushi, this hors d’oeuvre features the delicious contrast between silky raw tuna and crunchy rice crackers. You need very little wasabi for this recipe, so if you don’t already have some, ask for a few packets from your supermarket’s sushi bar or your local Japanese restaurant.

• 
  
  8 oz. sushi-grade tuna
  
  


• 
  
  2 Tbs. thinly sliced scallions
  
  


• 
  
  1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. black or white sesame seeds
  
  


• 
  
  Wasabi paste
  
  


• 
  
  16 plain or sesame rice crackers
  
  


• 
  
  Flaky sea salt
  
  

Use a very sharp knife to cut the tuna into 1/4-inch dice. Toss the tuna with the scallions, soy sauce, sesame oil, and sesame seeds. Spread a tiny dab of wasabi paste on each rice cracker. Mound 1 packed Tbs. of the tuna tartare on each cracker. Sprinkle each lightly with sea salt and serve.

Linguine with Canned Tuna, Olives, and Chile (Linguine al Tonno)

 Please make sure you never use tuna in brine for this recipe, and if you like you can add some capers to the sauce. 

• 
  
  10 Tbs. extra virgin olive oil
  
  


• 
  
  2 garlic cloves, peeled and finely sliced
  
  


• 
  
  1/2 cup pitted Kalamata olives, drained and quartered
  
  


• 
  
  5 anchovy fillets in oil, drained and chopped
  
  


• 
  
  10 cherry tomatoes, quartered
  
  


• 
  
  1/2 tsp. dried chile flakes
  
  


• 
  
  1 7-oz. can tuna in oil, drained and flaked
  
  


• 
  
  2 Tbs. freshly chopped flat-leaf parsley
  
  


• 
  
  18 oz. linguine of your choice
  
  


• 
  
  Salt to taste
  
  

In a large skillet, heat the oil over medium heat and sauté the garlic, olives, and anchovies for 1 minute, stirring with a wooden spoon.

Add the tomatoes with the chile and cook for an additional 2 minutes.
 

Scatter in the tuna with the parsley, season with a little salt, and mix together for 1 minute. Set aside.
 

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the same pan over low heat.
 

Pour in the tuna, tomato, and olive sauce and stir everything together for 30 seconds to allow the flavors to combine.
 

Serve hot, and please don’t be tempted to serve it with grated cheese on top.