03-01-2005, 02:11 AM
[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
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Dave
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[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]
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