Tuna burger

Yield: 2 servings

Measure 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 \N freshly-ground black pepper; to taste
1.00 tablespoon olive oil
2.00 \N egg bread rolls
1 \N sesame oil
1.00 teaspoon honey
8.00 \N 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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