Spicy Tuna Burgers with Mango Salsa
1 1/2 pounds fresh tuna steak
2 cloves garlic, chopped
2 inches fresh ginger root, minced or grated
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1/2 small red bell pepper, finely chopped
1 tablespoon toasted sesame oil
2 teaspoons Srirachi or other chile sauce or paste
4 sesame kaiser rolls, split
8 ounces, mango chutney (recipe below)
4 leaves Radicchio (optional)
wasabi mustard or Asian sweet-hot mustard
pickled ginger, optional plate garnish
Preheat an indoor nonstick griddle or a grill pan to high heat.
OR use an Iron Skillet heated on the outdoor grill to cook the Tuna Burgers
watch closely not to overcook
Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with oil.
Note: the burgers hold together better when grilled if refrigerated until cool, or placed on cookie sheet in freezer for 5 to 10 minutes
Cook tuna burgers 3 minutes on each side for rare
Open up and lightly toast the rolls under broiler or on grill.
Spread mango chutney on the bottom of each bun. Top with tuna burger, and Radicchio if desired.
Spread wasabi mustard or sweet hot mustard on bun tops and set them in place.
Serve with exotic chips and pickled ginger, if desired