RECIPES: Bethenny's Tuna Burger and Mac and Cheese

Cheesey, zesty mac and cheese and a tuna burger from chef Bethenny Frankel.

Jan. 04, 2011 — -- Tuna Burgers with Wasabi Mayonnaise

Serves 12


For the tuna burger:

4 pounds sushi-grade ahi tuna

5 basil leaves, chopped

4 scallions, chopped

2 heaping tablespoons black sesame seeds

4 tablespoons low-sodium soy sauce

4 tablespoons honey

whole wheat slider buns

For the wasabi mayonnaise:

2 tablespoons wasabi paste

3 tablespoons low-fat mayonnaise (such as safflower)

Salt and pepper to taste

Juice of 1/2 lemon

Juice of 1/2 lime


For the tuna burger:

Combine all ingredients and form into 12 patties.

Grill, turning once, until medium-rare.

Top with wasabi mayonnaise and place on whole wheat slider bun

For the wasabi mayonnaise:

Combine all ingredients. (If you are pressed for time, wasabi mayonnaise can by found in most upscale supermarkets and health food stores.)

Zesty, Cheesy Mac and Cheese

Serves 4

This recipe is amazing – the best macaroni and cheese you've ever had with great flavor but a fraction of the fat and calories the old fashioned kind has. This is true comfort food. Just remember to taste it, and not overdo it.


12 ounces whole wheat mini pasta shells (these hold the cheese better than elbows)

1 cup soy milk

1 cup freshly shredded Parmesan

1 cup reduced fat sharp cheddar cheese, shredded

1 cup frozen butternut squash, thawed

1 teaspoon salt

1 teaspoon dry mustard

½ teaspoon pepper

½ teaspoon Worcestershire sauce

½ tsp. chili powder or a few dashes of Tabasco sauce

2 tablespoons whole wheat bread crumbs

2 tablespoons reduced fat Monterey jack cheese, shredded


Preheat the oven to 350 degrees. Boil pasta shells in salted water until slightly firm, according to package directions.

In another saucepan, combine the soymilk, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, pepper, Worcestershire sauce, and chili powder or Tabasco.

Drain the pasta but don't rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.

Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it. Sprinkle with breadcrumbs and Monterey jack cheese. Bake for 15 to 20 minutes.

Drain pasta (don't rinse) and combine with cheese sauce in another bowl. Taste and add salt and pepper as needed. Place in shallow baking dish, sprinkle with breadcrumbs and Monterey jack cheese and bake for 15 to 20 minutes or until slightly browned. Serve hot or warm.