Tuna Burgers With Ginger And Soy Recipe - Cooking Index
Tuna Burgers With Ginger And Soy Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Fresh tuna steak |
| 2 | Garlic cloves - chopped | |
| 1 | Fresh ginger root - (abt 2") - minced or grated | |
| 3 tablespoons | 45ml | Tamari dark soy sauce |
| 2 | Scallions - chopped | |
| 1/2 | Red bell pepper - finely chopped (small) | |
| 2 teaspoons | 10ml | Sesame oil |
| 2 teaspoons | 10ml | Grill seasoning blend |
| = (or 1 tspn black pepper and 1/2 tspn | ||
| Coarse salt) | ||
| 1 tablespoon | 15ml | Light-in-color oil |
| = (such as canola, safflower or | ||
| Peanut oil) | ||
| 1/2 lb | 227g / 8oz | Shiitake mushrooms - coarsely chopped |
| Coarse salt - to taste | ||
| 4 | Sesame kaiser rolls - split | |
| 1 | Mango chutney - (8 oz) | |
| 4 | Red-leaf lettuce leaves | |
| 1 | Wasabi mustard - (8 oz) | |
| = (Stonewall Kitchen brand recommended - | ||
| Asian sweet-hot mustard, available on the | ||
| Condiment aisle as well as in Asian foods | ||
| Section of larger markets, may be | ||
| Substituted | ||
| Optional | ||
| Exotic root vegetable chips - to pass at table | ||
| = (Terra brand recommended) | ||
| Pickled ginger - plate garnish |
Preheat a nonstick griddle or a grill pan to high heat.
Cube tuna into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl.
Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D32) - from the TV FOOD NETWORK
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