I love a good burger, but from time to time I need a break from meat and crave something else. Nothing sings out to me more than seared tuna, its not overly fishy and has a good meaty texture without the harsh texture.
this recipe could easily be adjusted for those of you that are not a fan of seared tuna. But if you do choose to cook it further, be careful you do not over cook and dry it out
for me the secret to a good burger is three fold, qualty ingredients, great seasoning and that smokiness of flavour that comes from a hard wood fired BBQ
but for these burgers we will use pans and a pre-heated oven. Instead of the normal burger buns we will use what the Americans term 'biscuits' which is a type of scone made with buttermilk. They have a lighter more delicate texture than scones, are easy to produce and DEE-licous! Click on the link below for the recipe
just had a family mini burger night last night, so will post some pics later
mini seared tuna burgers
tuna steak
500
gm
onion - small
1/2
pc
garlic clove
1 - 2
pc
ginger
1
cm
wasabi paste
1/2
tbs
coriander - chopped
1/2
tbs
chilli - chopped
1/2
tsp
egg yolk
1
pc
cracked pepper
sq
tomato - beefsteak
2
pc
red onion - small
1
pc
baby lettuce - eg baby gem
1
pc
biscuits - 7cm
12
pc
peel and thinly slice the onion into rings, thinly slice the tomato and pick and wash the lettuce leaves, set aside
cut the biscuits into two or simply pull the top away from the base and set aside
cut the tuna steaks into approx 1/2 - 1cm dice
place into in a large bowl, and add the crushed garlic, grated ginger, wasabi, chilli and chopped coriander
season with sea salt and freshly milled pepper and bind with the egg yolk
form into 5cm round patties (approx 3cm thick) and place onto a baking tray
sprinkle liberally with cracked pepper and place into the freezer for 15 minutes, this will help them retain thier shape
remove and drizzle with a little oil
heat a griddle pan or frying pan over a high heat, when hot add the tuna patties
cook until nicely brown on one side and turn over and brown the other side (approx 30 seconds per side only)
remove and serve immediately
to serve
place a lettuce leaf on the base of a biscuit, cover with a tomato slice, bacon and slices of avocado
place a burger on top and enclose with the other half of the biscuit
serve with a selection of sauces on the side e.g. thai sweet chilli, mayonnaise, tartare, greek style yogurt, teriyaki or diluted golden miso paste
chef notes
Important - do not over crowd the pan or the temperature of the pan will drop and the burgers will stew in thier own juices. It is far better to cook them in smaller batches
