Quick! While there is still time, fire up the grill and make the most of the season.
Those of you in the northern hemisphere know what weather you are in for next. And, while we don’t know for sure what your winter will be like, we can safely assume it won’t be grilling weather.
This is a great season to take advantage of outdoor cooking and dining. It’s cooling down, but still pleasant and with fewer flying insects.
Living in a very meat-forward region, where we even have social clubs for cow folk, there comes a time, toward the end of grilling season, when we crave something lighter.
Maybe it isn’t even about the lightness; maybe we simply want something different.
We savored the steaks. Relished the ribs. Loved the lamb chops.
But it’s time for tuna. Seared tuna fillets are lovely and quite easy, however - as with my Shiitake Burgers a couple of weeks ago - I opted for an Asian preparation with an American bent: spicy tuna burgers.
I served them with a traditional bottom bun (although those coconut rice cakes from the Shiitake Burger post would be wonderful with this!), slathered them with the same spicy sesame-ginger mayonnaise, and topped them with marinated cucumbers. For a side, I sautéed edamame with shiitake mushrooms.
Meaty, but no meat. Just what we wanted.
~ David
3/4 pound tuna fillet, very cold
a 2-inch piece of ginger, peeled and coarsely grated
1/4 cup chopped fresh cilantro
2 tablespoon chopped fresh chives
1 tablespoon sesame-ginger mayonnaise (see below)
grated zest of 1 lime
1 teaspoon fish sauce
1 teaspoon sambal oelek
1/2 teaspoon crushed coriander seeds
4 leaves basil, chopped
1 hamburger bun, sliced in half horizontally
Sesame-Ginger Mayonnaise
Recipe in this POST - make in the morning or previous day
Marinated Cucumbers
1 Kirby (pickling) cucumber, (or part of a larger variety, peeled and seeded)
2 tablespoons rice wine vinegar
1 teaspoon sugar
toasted sesame seeds, for garnish
Make the mayonnaise. This is best done a day in advance. You can also use commercial mayonnaise to which you will need to add some grated ginger, sesame oil, soy sauce and a little samba oelek. If you make fresh mayonnaise, you will have a lot leftover. If you doctor commercial mayonnaise, add the flavorings to 1/2 cup mayo, but use lesser amounts.
Wash and slice cucumbers thinly. Toss them with the sugar and vinegar and let sit to marinate for at least 20 minutes, up to an hour.
Dice the tuna finely - no large than 1/4 inch. (It is easier to do when the tuna is very cold - even partially frozen.) Mix all the burger ingredients well and form into two large patties. Cover and refrigerate for 15-20 minutes. Heat your grill - charcoal or gas - to high.
When the grill is hot, oil the grate very well, as the tuna will stick. Place “burgers” on the grill and cook about 2 minutes per side, depending on how rare you like your tuna. When you flip them, move them to a portion of the grill that is oiled but has not yet been used. This will reduce sticking on the second side.
Place cooked burgers on half a bun, top with a generous dollop of the mayonnaise, and arrange some pickled cucumber slices on top. Sprinkle with toasted sesame seeds.
Serves 2.
Labels: asain tuna burgers, grilling, tuna burgers
