Publisher Photo
Publisher Photo
My father and brother are avid fishermen who keep me supplied with fresh fish from the Pacific. I came up with this recipe that blends Louie sauce with grilled tuna, to make a very yummy sandwich —Cleo Gonske, Redding, California
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.

Ingredients

  • 4 tuna steaks (6 ounces each)
  • 1/4 cup Italian salad dressing
  • 1 teaspoon lemon-pepper seasoning
  • LOUIE SAUCE:
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon ketchup
  • 1 tablespoon chili sauce
  • 1-1/2 teaspoons finely chopped onion
  • 1 teaspoon capers, drained
  • 1/2 teaspoon grated horseradish
  • 1/4 teaspoon Worcestershire sauce
  • BURGERS:
  • 4 lemon wedges
  • 4 hard rolls, split
  • 2 tablespoons butter, softened
  • 1 large tomato, sliced
  • 4 lettuce leaves

Directions

Brush tuna steaks with salad dressing; sprinkle with lemon-pepper seasoning. Let stand at room temperature for 15 minutes. Meanwhile, in a small bowl, combine the sauce ingredients; set aside.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Squeeze lemon over tuna.
Spread rolls with butter. Grill, covered, over high heat for 2-3 minutes or until toasted. Serve tuna on rolls with Louie sauce, tomato and lettuce. Yield: 4 servings.
Originally published as Tuna Louie Burgers in Taste of Home Fall 2012

Nutritional Facts

1 burger: 581 calories, 26g fat (6g saturated fat), 97mg cholesterol, 1022mg sodium, 37g carbohydrate (6g sugars, 2g fiber), 46g protein.

  • 4 tuna steaks (6 ounces each)
  • 1/4 cup Italian salad dressing
  • 1 teaspoon lemon-pepper seasoning
  • LOUIE SAUCE:
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon ketchup
  • 1 tablespoon chili sauce
  • 1-1/2 teaspoons finely chopped onion
  • 1 teaspoon capers, drained
  • 1/2 teaspoon grated horseradish
  • 1/4 teaspoon Worcestershire sauce
  • BURGERS:
  • 4 lemon wedges
  • 4 hard rolls, split
  • 2 tablespoons butter, softened
  • 1 large tomato, sliced
  • 4 lettuce leaves
  1. Brush tuna steaks with salad dressing; sprinkle with lemon-pepper seasoning. Let stand at room temperature for 15 minutes. Meanwhile, in a small bowl, combine the sauce ingredients; set aside.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Squeeze lemon over tuna.
  3. Spread rolls with butter. Grill, covered, over high heat for 2-3 minutes or until toasted. Serve tuna on rolls with Louie sauce, tomato and lettuce. Yield: 4 servings.
Originally published as Tuna Louie Burgers in Taste of Home Fall 2012

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