Emeril's tuna burger

Yield: 2 Servings

Measure Ingredient
¾ pounds Finely chopped tuna steaks
2 tablespoons Dijon mustard
½ teaspoon Freshly grated ginger
1 teaspoon Chopped green onion
1 tablespoon Soy sauce
Freshly grated pepper
1 tablespoon Olive oil
2 Egg bread rolls
Sesame oil
1 teaspoon Honey
8 Thin slices of cucumber
2 tablespoons Radish or bean sprouts

Combine tuna, 1 tablespoon mustard, ginger, onions, soy, and pepper to taste. Form into 2¾ inch thick patties. Heat oil in skillet until hot, carefully add tuna patties and sear for 4 mins. Meanwhile, split rolls in half and drizzle with sesame oil. Whisk together remaining mustard and honey. Flip patties and continue cooking for 5 mins. Place rolls in skillet and toast. During the last minute of cooking baste patties with honey mustard mixture. Assemble patties, top each with cucumber and sprouts.

Serve with top of roll askew to see presentation. Formatted by jayne@...

Posted to MM-Recipes Digest by Jayne Oake <jayne@...> on Aug 12, 1998

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