Ahi Tuna Burgers Food

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TUNA PATTIES/BURGERS JAPANESE STYLE



Tuna Patties/Burgers Japanese Style image

I have already posted a salmon patty recipe, so I thought I would move on to tuna. I buy Ahi tuna, which is most commonly used in raw Japanese fish dishes such as sashimi. Ahi refers to two species, bigeye tuna and yellowfin tuna. With yellowfin being most common, it has nice red pigmentation to skin, it is more perishable than bigeye and looses its red pigmentation quicker. So when buying look for a good bright red colour for freshness.

Provided by The Flying Chef

Categories     Tuna

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 15

olive oil
850 g fresh ahi tuna (see description above)
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
4 green onions, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, crushed
1 tablespoon Japanese soy sauce
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
2 tablespoons fresh coriander, Finely chopped
3/4 cup panko breadcrumbs, flakes (Japanese breadcrumbs I found these a few years ago and have never gone back to regular breadcrumbs, )
2 teaspoons wasabi powder
1 tablespoon Dijon mustard
4 tablespoons mayonnaise

Steps:

  • Cut tuna into chunks place tuna, mayo, mustard, vinegar and lemon juice into a food processor or blender and pulse until ingredients are just combined. Add onion, soy sauce, ginger and garlic and pulse again to combine.
  • Add coriander and panko (note: save enough flakes to coat the outside of patties for frying.) Mix these ingredients until combined.
  • Shape into patties it will make 8 medium patties (2 per person) or 6 Large burgers if you want to serve them this way in buns. Place patties on tray and put in fridge to chill for 15-20 Min's.
  • Heat oil in pan (you may need 2) Or you can grill on BBQ. Add patties to pan and cook on each side about 4-5 Min's. The patties should have a nice golden brown outside and be medium rare inside. If you over cook tuna it becomes very dry.
  • For the wasabi mayonnaise.
  • Mix a little water with the wasabi powder to form a paste add mustard and mayo and mix well place in refrigerator for about 30 Min's to allow flavours to infuse.
  • To serve place atop salad greens and serve the wasabi mayonnaise on the side.

TUNA STEAK BURGERS



Tuna Steak Burgers image

Provided by Geoffrey Zakarian

Time 2h5m

Yield 4 burgers

Number Of Ingredients 22

1/2 cup mayonnaise
2 tablespoons adobo from a can of chipotle peppers
2 tablespoons minced fresh parsley
1 tablespoon minced capers
1 tablespoon minced shallots
2 teaspoons sherry or white wine vinegar
1 teaspoon grated ginger (grated on a rasp grater)
1 clove garlic, grated on a rasp grater
Kosher salt and freshly cracked black pepper
4 fresh or frozen tuna steaks, about 4 ounces each and 3/4 to 1 inch thick, at room temperature
Olive oil, for drizzling
Kosher salt and freshly cracked black pepper
4 brioche or potato rolls, split
Butter, for the rolls
1 clove garlic, peeled
Butter lettuce leaves, for topping
Pickled red onions, for topping
1/2 jalapeno, thinly sliced
Fried Shallots, recipe follows, for topping
6 to 8 medium shallots, very thinly sliced on a mandoline
Neutral oil, for frying
Kosher salt

Steps:

  • For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
  • For the tuna: Preheat a large grill pan on high heat until very hot.
  • Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
  • Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
  • Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots.
  • In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.

GRILLED TUNA BURGERS WITH SPICY MAYO



Grilled Tuna Burgers with Spicy Mayo image

Provided by Guy Fieri

Categories     condiment

Time 1h5m

Yield 4 servings

Number Of Ingredients 22

1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
1 egg, lightly beaten
1 pound sushi-grade tuna, finely diced
1/4 cup finely diced red bell pepper
2 scallions, finely sliced
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
Vegetable oil, for cooking
4 seeded hamburger buns, split
Spicy Sriracha Mayo, recipe follows
4 medium butter lettuce leaves
1 beefsteak or heirloom tomato, sliced
Dry Riesling, for serving
1 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoons Sriracha
1 teaspoon lemon juice
1 teaspoon honey
4 grilled scallions, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
  • Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
  • Grill the hamburger buns over high heat until well charred and crispy.
  • Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
  • Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

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