Yellowfin Tuna Burgers with Ginger-Mustard Glaze

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This recipe was just the ticket for what to do with the yellow fin tonight. It was simple to make with most ingredients on hand. Great taste and low fat, too! We put ours on the barbecue grill and they held together beautifully! I think this is my new burger recipe for salmon, too. The raw fish holds together much better than when making a salmon cake where the salmon is already cooked. I confess I didn't have the ingredients to make the glaze, but the burger I will definitely make again and again! Using my meat grinder attachment on the mixer worked out really well, giving the fish the right texture, too.

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This recipe came together quickly because of the relatively few ingredients, and the taste was phenomenal. The glaze added a spicy, tangy flavor that paired well with the tuna. I might also consider making extra glaze to use with fries. I served it with a Thai slaw salad for a simple, healthy dinner. I don't have a meat grinder, and was surprised by how well the texture of the burgers turned out by simply fine-mincing the steaks. Thanks for the recipe!

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Very good although the sauce is a little salty.

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I used the glaze on tuna steaks cooked on the grill. The taste was good, it was not very thick. Over all it was very simple and had a pleasant taste that went well with the tuna.

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This recipe is easy, and the tuna burgers taste great with the glaze.

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Great recipe,very easy.Also good without glaze, Roasted Garlic Mayo with slice of Fresh Tomato and onion is also great.

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It brings a whole knew meaning to fish sandwiches!!