Yield: 2 servings
|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|
|8.00||thin slices cucumber|
|2.00 tablespoon||radish or bean sprouts|
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@...
Recipe by: Emeril Lagasse
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