Yellowfin Tuna Burgers with Ginger-Mustard Glaze - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Yellowfin Tuna Burgers with Ginger-Mustard Glaze (/showthread.php?tid=188310)

Yellowfin Tuna Burgers with Ginger-Mustard Glaze - tubeN2 - 03-01-2005 [size 1]by DaveTclown[/size] [size 1][/size] [size 1]Tuna Burgers: 1 1/2 pounds yellowfin tuna, free of any skin or gristle 2 teaspoons minced garlic 3 tablespoons Dijon mustard 1/2 teaspoon cayenne 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 4 fresh hamburger buns with seeds 1/4 cup Japanese pickled ginger, optional Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.) Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.) Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices. Ginger-Mustard Glaze: 1/3 cup teriyaki sauce 2 teaspoons minced ginger 1/2 teaspoon minced garlic 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon white wine vinegar [/size][url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=120787;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;"][#000000][size 1]16 species contest 2004[/size][/#000000][/url][size 1] Dave [red][font "Times New Roman"]Your Message Board Administrator [/font][/red][/size] [url "http://www.bigfishtackle.com/cgi-bin/community/community.cgi?do=user_signup"][/url][size 1] [/size][size 3]Search From this site. [url "http://www.bigfishtackle.com/searches.html"] [#000000]Click Here[/#000000][/url][/size]