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!! 

Culinary Icons & Essential Recipes - Marcella Hazan's Tomato Sauce

Last week, in gardens all over, something was happening; 

The beautiful crop from my BFF's Buck's County Farm (Black Krim,
Yellow Tiger, Beefsteak)
Check out #buckscountybounty on Instagram for more!
Photo: Eric S. 

copious bushels of tomato were collectively ripening to perfection. It seemed like everywhere I looked, there'd be another social media post from a friend or family member documenting the much anticipated day when their summer tomato yield would be prepared and canned in order to ensure delicious sauce the whole winter long. 

I've always wanted to take part in this Italian tradition, but being an apartment dweller, heavy gardening has not been in the cards. If any of said friends or family are reading this, I am more than happy to take a few jars off your hands. (wink!). 

It pays to be a friend of the farmer!
Photo: Eric S.
#buckscountybounty on Instagram

Today, we're indulging our seemingly endless pasta craving by trying out a celebrated recipe for the easiest Tomato Sauce you'll ever make. The quality of the result swings so very much on using stellar red tomatoes (choose whatever size or variety is ripest), that it seemed to be the perfect time to try it and share. Culinary giant Marcella Hazan was a great talent who was instrumental in bringing Italian food to America, dispelling quite a few myths along the way. What follows below is one of her most celebrated recipes, one that stands with other iconic dishes and has stood the test of time. Hazan's Tomato Sauce with Butter is surrounded by the same mystique as Julia Child's Chicken with Forty Cloves of Garlic, or the Silver Palate Cookbook's enduring favorite - Chicken Marbella. 

Take an hour out of your day to make it, and you will not believe how simple this recipe is and how delicious the results are. It's hard to understand, really. Not putting Garlic in my Tomato Sauce, as I usually do, felt somewhat unnatural to me. This sauce is at its best made with fresh, beautifully ripe Tomatoes. If you are not able to secure fresh tomatoes, you can definitely use canned San Marzano as an alternative. 

The result: Simplicity can be just delicious. Now, you're technically supposed to remove the onion before serving the sauce, but as you can see, I couldn't resist leaving a few little pieces in the mix. 

Marcella Hazan's Iconic Tomato Sauce Recipe, Photo: NK

The how-to is below, just as it appeared in The New York Times Dining and Wine section. When you have a spare moment, do also read this wonderful article on the late Hazan's immeasurable contributions to the culinary world, particularly her part in bringing true yet simple Italian cuisine to the American home cook. 

Total Time: roughly 1 hour
Serves 6, or enough for 1.5 pounds of pasta

Ingredients:
2 Pounds of fresh ripe Tomatoes (we opted for Plum Tomatoes) blanched as described below OR 2 Cups Canned Imported Tomatoes, chopped, with their juices
5 Tablespoons Salted Butter
1 medium Onion, peeled and halved (we used a Vidalia but any white or yellow onion will do)
A few shakes of Salt

Method:
1. If using fresh Tomatoes, blanch as follows: Score an X using a knife into the top or bottom of each Tomato. Drop the Tomatoes in boiling water about a minute or so. Drain right away and as soon as they are cool enough to handle, skin them, remove the inside core and roughly chop. 

2. Put either the fresh or prepared Tomatoes in a medium saucepan. Add the Butter, Onion and Salt. Cook uncovered at a very slow simmer for about 45 minutes or until it has thickened to the point you'd like it to and the butter floats free of the Tomato. Stir from time to time throughout the cooking, mashing up the larger Tomato pieces using the back of a wooden spoon.  When finished cooking, taste and adjust the Salt. 

3. Discard the Onion before tossing the Sauce with Pasta. Enjoy!!! 

Slaw 'n Sprouts - 2 Easy Cures for Weeknight Meal Fatigue

Take it from me, it's easy to fall into a cooking slump with your go-to proteins. My solution? Whipping up a quick and delicious complimentary side dish is one way to add variety. Another tactic I often employ is to create fast slaws or salsas to top off meat, fish, or poultry (some ideas here and here). Don't be afraid to use the fruits, vegetables, and herbs that you have on hand! You'll be surprised what you can come up with. These quick accompaniments are a great way to add interest to your meals without adding much extra time or effort. Who has either of those to spare on a hectic work night? Today's slaw is one of my favorites because it uses the classic apple and pork pairing in a more modern way than a tired old dollop of apple sauce. We used beautiful Opal Apples that we found at the market (check out their striking yellow hue), but any apples, green, yellow, or red, will do. Try to target whatever variety is in season.  

Pork Chops with Apple & Onion Slaw + Weeknight Brussels Sprouts, Photo: NK

Now, without further delay, please enjoy Apple & Onion Slaw and a bonus veggie side dish too. 

Simple Apple & Onion Slaw (for Pork or Chicken)
Serves 2

Ingredients:
1 Yellow Apple or other variety, halved, cored, and sliced into 1/4 thick slices
1 Tablespoon Salted Butter
1/4 large Red Onion, thinly sliced
1 teaspoon Apple Cider Vinegar
1 teaspoon Light Agave 
3 fresh Sage Leaves, minced
Salt and Pepper

Method: 
Melt Butter in a medium skillet over medium-low heat. 
Add Apples and cook, stirring, for 4 minutes. 
Add Red Onion. Cook another few minutes until Onions soften.
Add Apple Cider Vinegar and Agave. Sprinkle on Sage and stir everything gently. 
Add a pinch of Salt and some Pepper.
Portion slaw onto your favorite protein, serve, and enjoy! 

Now for our go-to fall/winter side dish, our absolute FAVORITE Brussels Sprouts recipe for lazy weekday dinners or any dinner, might I add:

Weeknight Brussels Sprouts (originally published here) are wonderfully satisfying in all their naked sprout glory. To cook then, we combine sautéing and braising which shaves time off the preparation and enhances texture. Our sprouts are so flavorful that they require no zhushing (bacon and all those other popular extras are simply not necessary) to be delicious. Test the sprouts for doneness as you go. A bit of firmness should remain in them. Nothing's worse than a mushy brussels sprout. ENJOY! 

Weeknight Brussels Sprouts - preps in a flash, Photo: NK

Weeknight Brussels Sprouts

Serves 3-4

Cooks in 15 minutes, 5 minutes active time

Ingredients:

One small basket of Brussels Sprouts, washed, a few of the stiff outer leaves peeled off and discarded, then cut in half lengthwise

1/2 cup of chicken broth or vegetable broth (for vegetarian preparation)

2 tablespoons salted butter

2 tablespoons olive oil 

Salt and pepper to taste

Method:

1. Add oil and butter to a large sauté pan. Melt butter over medium heat.

When butter is melted, shake the pan to totally cover the bottom of the pan

Place Brussels Sprout halves, cut side down, in the pan - as many as you can fit.

2. Saute the sprouts Cook 4 to 5 minutes or until slightly browned and golden (see photo above).

3. Add broth to the pan, pouring until liquid reaches about halfway up the height of the sprouts. Allow liquid to reach a gentle boil.

4. Lower the heat to a simmer and cover the pan. Cook another 7 minutes for al dente or 9 minutes for slightly more tender. Drain off the liquid and season sprouts to taste with salt and pepper to taste. Serve!