Tuna Burgers and Coleslaw |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Th recipe is a redipe that I got from a regional magazine - Saltscapes - another recipe that's on THE list of to do's - Ingredients:
1 1/2 lbs yellowfin tuna fillets, cut into 1 inch pieces |
1 1/2 teaspoons garlic, minced |
1 1/2 teaspoons gingerroot, minced |
1 1/2 teaspoons lemon zest, finely grated |
3 tablespoons dijon mustard |
1 teaspoon coarse salt |
1/2 teaspoon finely ground pepper |
1 tablespoon vegetable oil |
2 tablespoons rice wine vinegar |
1/2 teaspoon sugar |
1/2 teaspoon coarse salt |
1/2 cup carrot, grated (from 1 carrot) |
1/2 cup radish, grated (from 3-4 radish) |
1 cup napa cabbage, cored and thinly sliced (from 1/2 head of cabbage) |
1 scallion, thinly sliced, diagonally |
1/2 teaspoon black sesame seed |
1/2 cup mayonnaise |
4 braided challah bread rolls, split |
Directions:
1. BURGERS: Fit a food grinder with a grinding plate with about 1/4 inch holes. Grind tuna into a bowl. add garlic, ginger, lemon zest, mustard, salt and pepper. Mix gently, and shape into four 1-inch thick patties. Cover, and refrigerate until cold and firm, about 30 minutes.
2. COLESLAW: Whisk vinegar sugar and salt in a small bowl. Cook patties to medium-rare, about 2 minutes per side. Wipe skillet clean, and return to heat. Spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute. Divide burgers and slaw among bottom halves of buns. Sandwich with top halves.
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