Rob Barrett Cooks: Ahi tuna burgers


There are recipe collections and then there are "Recipe Collections." Some cookbooks are timeless. Just tonight we pulled out our faded The Joy of Cooking for info on rhubarb. There is Julia's book, The Silver Palate, and the Betty Crocker Cookbook, all of which are firmly ensconced in the cookbook shelf of fame.

The question I ask is, What cookbooks or recipe collections coming out now will stand the test of time? While I certainly don't put my recipes on that shelf (although I'm quite proud of my rice bowls), I do enjoy trying other people's ideas every once in a while. HungryGirl has built quite an online empire creating low-calorie recipes and restaurant re-creations that are easy on the waistline. Her new book has some really easy ones that taste great and won't follow you all summer long, if you know what I mean.

In this video I make her Amazin' Asian Ahi Tuna Burgers from page 46 of her new book, Hungry Girl 1-2-3: The Easiest, Most Delicious Guilt-Free Recipes on the Planet with just a few Rob Barrett-isms. Everyone really liked them, even my camera guy.

Here's the written recipe:

1/2 c fat-free mayonnaise 2 tsp. wasabi or less for milder sauce 1 lb. fresh, raw ahi/yellowfin tuna, finely chopped 1 extra large egg separated, or 3 tbsp. liquid egg whites 3 scallions chopped 1 1/2 tbsp. reduced-sodium/lite soy sauce 2 tsp. ground ginger (or I use fresh, finely chopped) 1 tsp. Dijon mustard dash black pepper 4 small hamburger buns, 80 calories each 1 small cucumber, thinly sliced.

In a small bowl, combine mayo and wasabi. Mix well and set aside.

In a medium bowl combine tuna, egg white, scallions, soy sauce, ginger, mustard and pepper. Mix well. Using your hands, shape mixture into 4 patties, each approximately 4 inches wide.

Spray a large skillet with nonstick spray and bring to meduim-high heat. Place patties in the pan and cook until golden on the outside and medium-rare on the inside, about 2 minutes per side. (Be sure to flip them gently!)

Place each patty on the bottom half of a bun. Top each evenly with mayo-wasabi mixture. Finish each one off with cucumber slides and a top bun half.

© HungryGirl 2010