Seared Tuna Steak Burger On Cilantro And Onion Roll

Recipe Ingredients

4 tablespoons	60ml	Olive oil
2 cups	125g / 4.4oz	Small-diced onions
2 tablespoons	30ml	Sugar
1/4 oz	7.1g	Instant yeast - (1 pkg)
4 tablespoons	60ml	Butter
1 cup	237ml	Warm milk - (110 degrees)
1 cup	237ml	Warm water - (110 degrees)
3 teaspoons	15ml	Salt
2 tablespoons	30ml	Finely-chopped cilantro
6 1/2 cups	406g / 14oz	Flour
1		Egg - slightly beaten
2 tablespoons	30ml	Sesame seeds
4		Bluefin tuna steaks
		Emeril's Essence - see * Note
1 cup	237ml	Wasabi aioli
		Pickled Ginger And Cabbage Slaw - see * Note
		Garnish
6		Wonton wrappers - cut into squares,
		- fried, and seasoned with Essence
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Pickled Ginger And Cabbage Slaw" recipes which are included in this collection.

Preheat the oven to 400 degrees.

In a saute pan, heat 2 tablespoons olive oil. Caramelize the onions for 2 to 3 minutes. Remove from the heat and turn into the mixing bowl of an electric mixer. Whisk in the milk, water, yeast, sugar and butter. Combine the flour, cilantro, and salt together. Add the flour to the milk mixture. Using a dough hook, mix the dough on low until slightly incorporated. Increase the speed and continue mixing until the dough starts to crawl up the dough hook and comes away from the side. Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm area. Let the dough rise until double in size, about an hour.

Turn the dough out into a floured surface and scale the dough into eight 4-ounce buns. Place the buns on a parchment-lined baking sheet and allow to rise until double in size. Egg wash the buns and sprinkle with sesame seeds. Bake for 10 minutes and then reduce the heat to 350 degrees. Continue baking for about 15 minutes or until the bread is done. Remove from the oven. Slice the buns in half.

Season the tuna steaks with Essence. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side for rare. Remove from the heat.

To assemble the burger, spread the aioli on both sides of the bun. Place the tuna topped with the slaw in-between the bun. Garnish with the fried wonton chips and chopped parsley.

This recipe yields 8 tuna-steak burgers.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2394 broadcast 10-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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