Thursday, April 25, 2013

Tuna Burgers

I hesitate to call these "thai" tuna burgers because the thai flavors (chili and fish sauces) were not that pronounced. The flavor was mostly tuna and onions. It was pretty good. The burgers themselves are a little on the dry side but once you add the ginger-mayo and the peppers it's fine. The peppers do add a nice spot of flavor. The burgers are a bit delicate so they can only be baked. I can see them falling apart on the grill or in a grill pan. It was a very summer inspired dish.
Thai Tuna Burgers
(from Better Homes and Gardens)
1/3 cup mayonnaise with olive oil
2 teaspoons grated fresh ginger
2 eggs, beaten
1 cup panko (Japanese-style bread crumbs)
1 tablespoon fish sauce
1 teaspoon Asian chili sauce (Sriracha sauce)
2 cans (5 ounces) albacore tuna or solid white albacore tuna in water
1/4 cup very thinly sliced celery
1/4 cup chopped green onions
salt and pepper to taste.
small ciabatta buns, halved and toasted
1/3 cup pea shoots or micro greens
2 miniature sweet peppers, thinly sliced
1. Preheat oven to 450 degrees. In a small bowl combine mayonnaise and ginger; transfer 2 Tbsp. to a large bowl. Cover remaining mayonnaise mixture and chill. To the same large bowl add eggs, panko, fish sauce, and Asian chili sauce. Flake tuna and add to bowl. Add celery and green onion and stir. Salt and pepper to taste. Let stand 10 minutes. With wet hands, shake tuna mixture into four 3/4-inch-thick patties.
2. Place tuna patties on a greased baking sheet. Bake 10 minutes or until done.
3. To serve, spread ciabatta halves with remaining mayonnaise mixture. Add a tuna patty to bottom half of each bun, bottom side up. Top with pea shoots or micro-greens, thinly sliced peppers, and top buns. 

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