Spicy Tuna Burgers with Mango Salsa
CATEGORIES
INGREDIENTS
- 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
- Coarse salt
- 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
DIRECTIONS
- 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