Shadia's Sesame Tuna Burgers

>> Tuesday, January 11, 2011

This is one of my favorite ways to eat tuna steaks. Made it last week and it was a huge hit. Hope you enjoy!

(serves 4)

4 Kaiser rolls
4 Tuna steaks
1 Avocado
1 Tomato
1/2 lime
Salt & Pepper
3 Tbsp Olive oil
Sesame Glaze (recipe below)
Sesame Mayo (recipe below)

  • Preheat oven to 375
  • Slice avocado and toss with one half squeeze of lime to season and prevent browning. Slice tomatoes. Season both avocado and tomatoes with salt. Set aside.
  • Place tuna steaks on paper towels to remove any excess water. Season both sides with salt and pepper. Heat olive oil in a large frying over medium-high heat. Place tuna steaks in pan. Cook flesh 1/3 of the way through, from the bottom. Turn over and cook other side the same way. You want the finished product to be 1/3 cooked, 1/3 raw and 1/3 cooked. Generously spoon sesame glaze on cooked steaks.
  • Slice Kaiser rolls and place in oven on top rack face up to toast (about 3 minutes). This can also be done in a toaster oven.
  • Spread sesame mayo on top and bottom bun. Place steak on bun and top with sliced avocado and tomato.
Sesame Mayo
½ egg yolk
1 pinch of salt
¼ tsp fine salt
1 tsp lemon juice
1 ½ tsp red wine vinegar
3 oz canola, peanut or corn oil
1 Tbsp sesame oil

  • In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit. You can now relax your hand just a bit and increase the oil flow to a constant, yet thin, stream. Once half the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours and then refrigerate for up to a week.
Sesame Glaze
1 tsp cornstarch
2 Tbsp water
1 tsp sesame oil
1 tsp peanut oil or canola oil
1 tsp garlic, minced
1 tsp ginger, minced
1 Tbsp soy sauce
1 tsp siracha sauce
½ lime, juiced
1 Tbsp brown sugar
Splash of fish sauce, optional

  • Dissolve cornstarch in water, set aside. In a small saucepan, heat oils, garlic and ginger. Once it starts to sizzle add remaining ingredients, including cornstarch mixture. Cook on low until sauce thickens, about 4-5 minutes. Remove from heat.


Post a Comment

Search This Blog