Ahi Tuna Burgers With Sriracha Aioli Food

AHI TUNA BURGERS WITH SRIRACHA AIOLI

Steps:

• With a sharp knife cut the tuna meat into 1-inch pieces. Add them to the food processor, drizzle the sesame oil over the tuna and pulse 4-6 times, be sure to not over-process the meat.
• Add the tuna and the rest of the burger ingredients to a large mixing bowl. Mix all the ingredients together.
• Form 5 equally-sized tuna patties and chill them for 20 minutes in the refrigerator.
• Pre-heat grill to 400 degrees.
• Spray grill grates with grill spray, high heat cooking spray, or brush them with oil.
• Spray a good coating of cooking spray on the tuna burgers and place them on the grill. Turn the heat down on the grill and try to keep it around 350 degrees for the rest of the cooking process. (If your grill has some spots that get really hot - avoid those areas to prevent the burgers from burning.)
• Close the grill lid and cook the burgers for 3 to 31/2 minutes.
• Spray the sides of the patties that are facing up with cooking spray, then flip them over and cook for another 3 to 31/2 minutes. *See cooking notes below
• Allow them to rest for 5 minutes then serve on burger buns with slaw and sriracha aioli
• Heat canola or high-heat cooking oil in a medium skillet over medium-high heat.
• Cook the tuna burgers in batches until nicely browned on both sides, about 3 minutes per side.
• Watch them closely, because they will cook quickly and you don't want them to burn or dry out.
• Add the bag of slaw mix, green onions, jalapeno, carrots, and cilantro to a large mixing bowl and set aside.
• Add the rice vinegar, Asian chili garlic sauce (either Sriracha or Asian Chili Garlic Sauce), honey, Dijon mustard, garlic cloves minced, sesame oil and soy sauce (or tamari for Gluten free option) to a sauce pan over medium-high heat. Bring it to a simmer, stirring occasionally for 2-3 minutes.
• Remove from the heat and whisk in the olive oil until it becomes a smooth sauce.
• Pour the sauce over the slaw mixture and toss until combined.

GRILLED TUNA BURGERS WITH SPICY MAYO

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.

SPICY TUNA ROLL WITH SRIRACHA AIOLI

Steps:

• Mix Japanese mayo and Sriracha together in a bowl. Mix in tuna, scallion, and tobiko.
• Put the rice on top of the seaweed and spread it down. Flip over so rice side is down. Place tuna mixture in center of the seaweed. Using your fingertips, roll it up. Use a bamboo mat to push roll into a shape and push ingredients in on each side. Use a sharp knife dipped in water to cut into 6 pieces.