Tuna Burgers Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh center-cut tuna,
1 large: Clove garlic, minced
2 tbsp: Extra-virgin olive oil,
1 tbsp: Sesame oil,
1: Anchovy fillet, minced
2 tbsp: Finely chopped fresh basil,
2: Celery stalks, peeled to
Remove,
Strings and minced,
1 1/2 tsp: Grated ginger,
1 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
1 cup: Mizuna, a green available
In,
Specialty-food stores or,
1 cup: Watercress,
6 tbsp: Pickled ginger,
Directions:
With a very sharp knife, cut tuna into 1/4-inch chunks, trimming away
any dark parts. Coarsely chop tuna by hand until it begins to hold
together. Transfer to a bowl set over a bowl of ice. Add garlic,
olive oil, sesame oil, anchovy, basil, celery, ginger, salt and
pepper; combine.
Heat grill to medium high. Form tuna into 6 patties and place on hot
grill, or chill for up to 6 hours.
Grill from about 3 or 4 minutes per side for rare to 7 or 8 minutes
per side for well done.
Serve with mizuna on buns brushed with dark sesame oil and then
toasted, if desired. Top with pickled ginger and wasabi mayonnaise.
Recipe By : Ask Martha Stewart 6/8/96
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400
Source from luhu.jp
any dark parts. Coarsely chop tuna by hand until it begins to hold
together. Transfer to a bowl set over a bowl of ice. Add garlic,
olive oil, sesame oil, anchovy, basil, celery, ginger, salt and
pepper; combine.
Heat grill to medium high. Form tuna into 6 patties and place on hot
grill, or chill for up to 6 hours.
Grill from about 3 or 4 minutes per side for rare to 7 or 8 minutes
per side for well done.
Serve with mizuna on buns brushed with dark sesame oil and then
toasted, if desired. Top with pickled ginger and wasabi mayonnaise.
Recipe By : Ask Martha Stewart 6/8/96
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400
Source from luhu.jp