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Grilled Tuna Burgers with Pineapple-Mango Salsa
Yield:
4 servings
Prep Time:
25 minutes
Cook Time:
5 minutes
new:
23
Tired of the same ol' burgers? Try these grilled tuna burgers topped with Del Monte® pineapple and mango salsa that's sure to kick your grilling game up a notch.
Ingredients:
1/2 Del Monte® Avocado, pitted and finely diced
1/2 cup Del Monte® Pineapple, cut into 1/4" cubes
1/2 Del Monte® Mango, peeled, pitted, and cut into ¼” dice
1 tbsp. lime juice from Del Monte® Limes
4 (6 oz.) tuna steaks
1/2 habanero pepper, seeded and minced
1/2 tsp. black pepper
3/4 tsp. fine sea salt, divided
4 hamburger buns
1 tbsp. prepared wasabi paste (optional)
1 Del Monte® Vine Ripe Tomato, thinly sliced
8 butter lettuce leaves
1/4 cup mayonnaise
Instructions:
1. In a medium bowl stir to combine mango, pineapple, avocado, lime juice, habanero, and ¼ teaspoon salt. Set aside.
2. Prepare a hot charcoal grill fire or preheat a gas grill on high heat for 10 minutes.
3. Sprinkle tuna steaks with remaining ½ teaspoon salt and pepper. Grill tuna steaks, turning once, until browned on both sides but still pink in the middle, 2-3 minutes per side.
4. If using wasabi paste, in a small bowl stir to combine mayonnaise and wasabi.
5. Spread both sides of each burger bun with mayonnaise. Top bottom of each bun with 2 lettuce leaves and a tomato slice. 6. Place a tuna steak on each. Top with a big spoonful of pineapple-mango salsa, and finish with top half of buns.
Ingredients:
1/2 Del Monte® Avocado, pitted and finely diced
1/2 cup Del Monte® Pineapple, cut into 1/4" cubes
1/2 Del Monte® Mango, peeled, pitted, and cut into ¼” dice
1 tbsp. lime juice from Del Monte® Limes
4 (6 oz.) tuna steaks
1/2 habanero pepper, seeded and minced
1/2 tsp. black pepper
3/4 tsp. fine sea salt, divided
4 hamburger buns
1 tbsp. prepared wasabi paste (optional)
1 Del Monte® Vine Ripe Tomato, thinly sliced
8 butter lettuce leaves
1/4 cup mayonnaise
Instructions:
1. In a medium bowl stir to combine mango, pineapple, avocado, lime juice, habanero, and ¼ teaspoon salt. Set aside.
2. Prepare a hot charcoal grill fire or preheat a gas grill on high heat for 10 minutes.
3. Sprinkle tuna steaks with remaining ½ teaspoon salt and pepper. Grill tuna steaks, turning once, until browned on both sides but still pink in the middle, 2-3 minutes per side.
4. If using wasabi paste, in a small bowl stir to combine mayonnaise and wasabi.
5. Spread both sides of each burger bun with mayonnaise. Top bottom of each bun with 2 lettuce leaves and a tomato slice. 6. Place a tuna steak on each. Top with a big spoonful of pineapple-mango salsa, and finish with top half of buns.
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