Tuna burger
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | prime tuna steaks; finely chopped |
| 2.00 | tablespoon | dijon mustard |
| ½ | teaspoon | freshly-grated ginger |
| 1.00 | teaspoon | chopped green onions |
| 1.00 | tablespoon | soy sauce |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | tablespoon | olive oil |
| 2.00 | egg bread rolls | |
| 1 | sesame oil | |
| 1.00 | teaspoon | honey |
| 8.00 | thin slices cucumber | |
| 2.00 | tablespoon | radish or bean sprouts |
Directions
Combine tuna, 1 tablespoon mustard, ginger, green onions, soy sauce and pepper to taste. Form into two ¾-inch thick patties. Heat oil in a skillet until hot, carefully add tuna patties and sear for 4 minutes. Meanwhile, split rolls in half and drizzle cut sides with some sesame oil. Whisk together remaining tablespoon mustard with honey. Flip patties and continue to cook 5 more minutes. Place rolls, cut side down, on coolest part of grill to toast. During last minute of cooking baste patties with honey mustard mixture. Assemble patties on toasted rolls; top each with cucumber and sprouts. Serve with top of roll askew to see presentation. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2135 broadcast 05-26-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-05-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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