I'm back! It's been a while since I last posted a recipe, I know. I sincerely apologize. I had my hands full with graduation and the events leading up to it. It's been a crazy few weeks! It hasn't really hit me yet– that I'm a college graduate and what some would consider a 'real person.' I certainly don't feel like a full-fledged adult. Maybe I'm not, considering this recipe is coming to you from my parents' kitchen. Regardless, here it is– my first post-grad blog entry, tuna and ginger burgers courtesy of my girl Gwyneth Paltrow.
Naturally I am following up my last recipe post from Gwyneth's cookbook in which I confessed my love for her with another recipe post from her cookbook. I wasn't kidding around when I said I was obsessed.
|I love the color of these tuna steaks|
I could not have been more pleased with how this recipe turned out. I'm a big fan of tuna to begin with, but put it in burger form, mix it up with some Asian flair, and top it with crispy shallots, fresh arugula and soy & sesame mayo, and I'm in heaven. The flavors in this recipe complement one another perfectly. Each bite combines salty, sweet and bitter tastes to create a dish that packs a flavorful punch.
The recipe is super simple to put together and requires relatively little hands-on time. The only downside is the price of tuna. At my local Whole Foods, tuna runs about $20/lb. so expect to spend a pretty penny on ingredients for this dish.
|The final dish with fresh cut fries|
Tuna & Ginger Burgers
1 tsp wasabi powder
2 tsp Dijon mustard
1 tsp water
1/2 tsp freshly ground black pepper
1/2 tsp coarse sea salt
1 tbsp fresh ginger, peeled and finely minced
1 tbsp garlic, finely minced
1 1/2 tbsp peanut oil, plus more for cooking
1 lb. highest-quality tuna, cut into 1-inch pieces
2 tbsp extra virgin olive oil
3 shallots, peeled and thinly sliced
4 hamburger buns
Soy & Sesame Mayo
1/2 cup mayo
2 tsp soy sauce
2 tsp toasted sesame oil
Sriracha, to taste
|Wasabi powder, mustard and water make up these burgers' spicy base|
Combine the wasabi, mustard and water in a small bowl. Mix well and transfer to a food processor. Add the pepper, salt, ginger, garlic and peanut oil and pulse to create a paste. Add the tuna and pulse until just combined– be careful not to overprocess the tuna, you want your burgers to have some texture. Form the mixture into 4 burgers and set in the refrigerator to allow the flavors to combine, at least an hour, up to overnight.
To make your soy & sesame mayo, whisk all the ingredients together in a small bowl. Refrigerate the mixture until ready to use.
|This soy & sesame mayo is tasty and versatile– use any extra to spice up a boring sandwich|
When you're ready to cook your burgers, preheat a grill or grill pan over high heat. Meanwhile, heat the olive oil over medium-high heat in a skillet. Add the shallots and sauté until they are soft and sweet and a little brown, about 10 minutes (watch them carefully, mine started burning after about 6 minutes, crispy shallots= good, burnt shallots= not so much). Set aside.
Rub the burgers with a little peanut oil and grill for about 2-3 minutes a side, to desired doneness. Grill the buns alongside the burgers. Slather the buns with soy & sesame mayo, add some sauteed shallots and fresh arugula and top with the burgers.
Source: My Father's Daughter