Tuna Burger Recipe

1

Ingredients

For Black Sesame Mayo:
Burger
1 1/2 pounds tuna, ground or finely diced by hand
2 tablespoons green onion, finely minced
1 tablespoons crushed red pepper
2 teaspoons salt
1 tablespoons sesame oil
4 buns, preferably homemade
1/2 cup black sesame mayo (see recipe below)
12 slices of tempura avocado (see recipe below)
12 sprigs fresh cilantro
1/4 cup black sesame seeds, toasted
2 egg yolks
1/4 cup + 2 tablespoons water
1/2 cup canola oil
1 tablespoon sesame seed
1/2 teaspoon crushed red pepper
1 1/2 teaspoons salt
For Tempura Avacado:
1 gallon canola oil
1/4 cup all-purpose flour
1/4 cup corn starch
1/3 cup + 2 tablespoons ice-cold soda water
Fine sea salt
1 extra-firm, unripe avocado (do not use a soft avocado)

Preparation

Step 1

Directions

1. In a mixing bowl, combine tuna, green onion, crushed red pepper, salt, and sesame oil. Mix evenly and form into 4 equal-size patties. Place 4 burgers on a high-temperature grill and cook for 2 minutes on each side. These will be medium rare.

2. Spread 1 tablespoon of black sesame mayo on the top and bottom of each bun. Place tuna burger on bottom bun, top each burger with 3 slices of tempura avocado and 3 sprigs of cilantro. Finish with top of bun.

For Black Sesame Mayo:

1. In a blender, add sesame seeds and purée until smooth. Add egg yolks and water. Blend.

2. Slowly add canola oil in a very thin stream, allowing mixture to emulsify. Still blending, finish with sesame oil, crushed red pepper, and salt. Refrigerate.

Yield: 1 pint

For Tempura Avacado:

1. In a deep saucepan, bring canola oil to 350 degrees.

2. In a mixing bowl, combine flour and corn starch, using a whisk to incorporate evenly. Using a fork, slowly mix in soda water. Do not overmix.

3. Cut avocado into quarters; remove skin and pit. Cut quarters into thirds to total 12 equal-size slices.

4. In 2 batches, dredge 6 slices of avocado into tempura batter and add to oil. Cook for 3 minutes. Remove and place on paper towels; season with sea salt.

Yield: 12 slices