Weeknight Dinner In Minutes - Fast & Healthy Tuna Burgers + Homemade Wasabi Mayo

When it comes to weeknight dinners, the easier (and faster) the better. If you are looking for a new classic that your family will request over and over, and one that takes less than 15 minutes to prepare (start to finish), look no further than today's delicious and uber healthy Tuna Burger.

Delicious Fresh Tuna Burgers, Photo: NK 

Tuna Burgers on the grill pan, Photo: NK 

We will be presenting the recipe portioned for two, as one 8-10 ounce Tuna Steak is the perfect amount for two hearty burgers, but this is easily adaptable for your family, just double or triple the amounts as your needs dictate. 

Recipe Tips:

We cook our burgers on a non-stick grill pan but this would be fine in any sort of skillet. Since the Burgers use no binding agent (breadcrumbs, egg, etc) which adds to the healthy factor,  I would be hesitant to try making these on an outdoor grill as they would undoubtedly break apart. 

Don't skip the Wasabi Mayo! A little hit of spice really makes the recipe. 

Serve these open-faced to save even more on calories. They are still very satisfying. 

Enjoy and here's to less time cooking, more time enjoying.

Fast & Healthy Fresh Tuna Burgers With Wasabi Mayo

Serves 2 

Burger Ingredients: 

Easy Wasabi Mayo, Photo: NK

10 Ounces of high quality Tuna Steak, coarsely chopped into 1/2 inch cubes

2 Tablespoons Chopped Chives, plus a whole chive sliced into 2-inch pieces, reserved

2 teaspoons Low Sodium Soy Sauce

Salt 

Pepper

Non-stick Cooking Spray or a teaspoon of Canola Oil spread 

with paper towel over the pan

Burger Buns (1 for open faced, 2 for a burger with a full bun)

Thinly-sliced cucumbers, optional

Black Sesame Seeds, optional

For The Wasabi Mayo

1 Tablespoon Light Mayo 

2 teaspoons Low Fat Sour Cream (you can also omit Sour Cream and Double Mayo if you so choose)

Wasabi Paste (such as this) or Wasabi Powder to taste (keep adding it and tasting until you get desired spice level)

Method:

1. In a bowl, combine the chopped Tuna with Chives and the Low Sodium Soy Sauce, a sprinkle of Salt and Pepper and the Optional Sesame Seeds. Form two evenly sized patties.

2. Spray a non-stick skillet with cooking spray and heat over medium high flame.

3. Cook Burgers 2-3 minutes on each side. They can be slightly pink in the middle if the tuna is high quality.

4. Meanwhile, make the Wasabi Mayo by combining Mayonnaise and Sour Cream with the Wasabi Paste. Adjust spice level to your liking and add a dash of Salt if you choose. Mix well. 

5. To serve, place a Tuna Burger on top of the bottom half of a bun. Top with Cucumbers and dot with Wasabi Mayo. Affix two of the two inch chive slices to the Mayo. Enjoy!! 

Ready In Minutes - Summery Seafood Feast For 2

Summer is not the time the slaving over a hot stove, but that's no reason to miss out on a delightfully doable (and a little fancy) dinner at home. When I think about fast and light stovetop meals, seafood often pops to mind as my main ingredient. Today we give you two easy and incredibly flavorful dishes fit for a laid back Sunday meal or completely adaptable to an effortless company dinner. A chilled appetizer of Poached Shrimp with Coconut Water and Lime is bursting with bold spicy flavor, and because it's served cold, it can easily be made ahead. Our entree of Lemony Calamari Pasta is elegant, economical, and also, ready in a flash. After prep, you'll need just under a half hour for BOTH today's dishes - each of which have wow factor and look beautiful. So pat yourself on the back, crack a nice bottle of well chilled white, and enjoy those sultry summer evenings while they last. 

Lemony Calamari Over Spaghetti Rigati, Photo: NK

Note: If you are making both dishes, we recommend you put together the Poached Shrimp with Coconut Water and Lime first as it should sit and chill for 30 minutes - the perfect amount of time to prep and cook the pasta. 

Spaghetti Rigati With Lemony Calamari
Serves 2

Ingredients:
1/2 Pound Spaghetti Rigati 
4 Tablespoons Extra Virgin Olive Oil, divided 
2 Large Cloves Garlic, minced
1/2 Pound Fresh Calamari, tubes and tentacles, cleaned, tubes sliced into 1/4-inch rings
(For an easy way to slice tubes, dry Calamari well and fold it over once the long way before slicing. You may want to brace your non cutting hand with some paper towel inside it to minimize slipping). 

3 heaping Tablespoons Parsley, finely chopped  
1/2 teaspoon Crushed Red Pepper
Zest of 1 Lemon
2 Tablespoons Lemon Juice
2 Tablespoons White Wine or Rose, optional but recommended 
Salt 
Pepper

Method:
1. Set a large pot of salted water to boil for the Pasta. Set all ingredients above out in in preparation to cook, measured out if possible. Once Pasta Water is boiling, Add the Spaghetti Rigati (or other long, thin pasta) and cook according to package instructions.

2. Meanwhile, prepare the Calamari. In a large, high-sided sauté pan, warm 2 Tablespoons Olive Oil over medium-low heat for a minute. Add the Garlic and stir until fragrant and just beginning to turn golden, being careful not to burn it. About 2 minutes.

3. Add the Calamari and turn up the flame to medium. Cook, 2 to 3 minutes, stirring occasionally, until opaque. Calamari cooks quickly and becomes rubbery very fast. Keep an eye on it. As long as it's opaque and the texture's to your liking, it's cooked. Remove cooked Calamari to a bowl and drain off the liquids. Season the Calamari with a good sprinkle of Salt and a few turns of Black Pepper. 

4. By this time your Pasta should be cooked. Drain the pasta and reserve a few Tablespoons of Pasta Water. 

5. Add the Lemon Juice, Lemon Zest, Wine and a Tablespoon of Pasta Water into the deep sauté pan. Turn the flame up to medium again and warm through for about a minute. Add the Pasta and toss well. Add Crusher Red Pepper, Parsley, and season with a bit more Salt and Pepper. Stir in the Calamari.

6. To serve, plate the Pasta and drizzle each plate with the extra Olive Oil. Enjoy! 

Zesty Chilled Poached Shrimp With Coconut Water and Lime, Photo: NK 

Poached Shrimp With Coconut Water & Lime
Lightly Adapted from Food & Wine, Edward Lee
Serves 2 - 3 

Ingredients:
12 Medium Shrimp, shelled, cleaned, tails on or off depending on your preference
1/4 Cup Coconut Water
2 Tablespoons Red Wine Vinegar, White Wine Vinegar or Unseasoned Rice Vinegar
2 Tablespoons Fresh Lime Juice
2 Garlic Cloves, Minced
1 Tablespoon fresh Ginger, grated
1 Tablespoon Cilantro, chopped (optional)
1/2 Red Bell Pepper, seeded and cut into a small dice
1/2 Sweet White Onion or Red Onion, sliced
1/2 a small Jalapeño, seeded and thinly sliced
Kosher Salt
Pinch of Sugar
Black Pepper

Method: 
1. In a medium saucepan of boiling water, poach the Shrimp unto cooked through - roughly 2-3 minutes. They will be opaque and springy but not at all tough. Drain shrimp and place in an ice bath or rinse through a colander with ice cold water. 

2. In a medium bowl, mix together the Coconut Water, Vinegar, Lime Juice, Cilantro, Garlic, Ginger and Sugar. Season the liquids with Salt and Pepper. Toss together with the Poached Shrimp and all the leftover ingredients. 

3. Cover the mixture and chill for 30 minutes before serving. Make ahead: you can prepare the Shrimp and the Marinade can be refrigerated separately overnight. 

Buon Appetito! 

Dinner in 20 - Fusilli with Classic Pesto (& Pomegranate!)

Around here, weeknight dinners are rarely more than a thirty minute affair, but when I'm looking for something even faster (case of the Mondays, anyone?) a simple pasta meal is always my go-to. Seeing as it's Meatless Monday, I'm sharing our latest recipe for traditional pesto (check out two more unique versions here and here) perfectly sized for a quick and hearty meal for two. If you're open to a tasty and unexpected twist, follow our lead and sprinkle tart, crunchy pomegranate arils for an extra antioxidant punch. Enjoy! 

Fusilli with Classic Pesto (+ Pomegranate!) Photo: NK 

Classic Pesto for Two + Pomegranate
Serves 2 as a hearty main course

Ingredients: 
1/2 Pound Pasta of your choice - (we love Fusilli - the shape really lends itself to pesto!)
1 1/2 Cups whole Basil Leaves, lightly packed
2 Tablespoons Pine Nuts (substitute finely chopped walnuts or almonds)
3 large Garlic Cloves
3 Tablespoons Olive Oil
1/4 Cup grated Parmigiana Cheese + more for serving
1/8 teaspoon Salt
Several pinches Black Pepper
A squeeze of Lemon Juice, optional
Crushed Red Pepper, optional
3 Tablespoons Pomegranate Arils, optional


Method:

1. Set a pot of salted pasta water on the stove to boil. Once boiling, prepare pasta according to package instructions.

2. While water is heating, prepare the pesto. Place Basil, Pine Nuts, Garlic and Oil in a food processor. Process until fully combined and finely chopped, about 30 seconds or more. Add the Parmigiana Cheese and Process again along with an 1/8 teaspoon (a few pinches) of Salt. Add several pinches of Black Pepper and remove pesto to a small bowl. Add a squeeze of Lemon Juice and taste the Pesto for seasoning. Adjust if necessary. 

3. When pasta is finished, drain it and return it to the pot. Add at least three heaping tablespoons of Pesto to the pasta (more if you like) and stir to combine. Add an optional pinch of Crushed Red Pepper and add the optional Pomegranate Arils. Serve with extra grated cheese. Enjoy!