Monday, March 9, 2009

From the Kitchen of.....


There's not a fresh fish I've tasted that I haven't just loved. I make an outstanding mesquite grilled grouper sandwich, I have made salmon in about as many different ways as there are recipes, from grilled teriyaki to cured gravlax. My local supermarket had fresh tuna on sale this past weekend, so I bought two nice sized filets. I've cooked tuna in a variety of ways, as well, but there was one recipe that stood out in my mind: Tuna Burgers. I made this recipe tonight and the tastes and textures are a food-lovers dream. I strongly urge you to try this: it is not difficult nor time consuming, and is so deliciously rewarding, you'll be repeating this menu item for friends and loved ones. This recipe is from a Williams-Sonoma cookbook, to serve 4. (I cut it in half and it works perfectly).

1 1/2 lb. tuna fillet, finely chopped
2 tablespoons coarsley grated yellow onion and its juice
2 tablespoons mayonnaise
Coarse salt and freshly ground peper

1/4 cup (2 fl oz) fresh or prepared mayonnaise
Coarse salt and freshly ground pepper
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh chives
1 teaspoon soy sauce
1/2 teaspoon hot-pepper sauce

8 slices brioche or challah, each 1 inch thick, or 4 kaiser rolls, split
4 crisp lettuce leaves
1 tomato , sliced
1 tablespoon snipped fresh chives
2 dill pickles, cut into lengthwise wedges

Prepare a fire in a charcoal grill or preheat a gas grill. In a bowl, combine the chopped tuna, onion and its juice, the 2 tablespoons mayonnaise, and salt and pepper to taste. Shape into 4 firm patties about 3 inches in diameter and 1 1/2 inches thick. Cover and chill in the freezer for no longer than 10 minutes.

Meanwhile, to make the lemon-chive mayonnaise, stir together the 1/4 cup mayonnaise, salt and pepper to taste, lemon juice, 1 tablespoon chives, soy sauce, and hot-pepper sauce in a small bowl. Set aside.

Carefully place the tuna patties on the grill with a wide spatula. Grill the patties, gently turning once, until lightly browned, about 5 minutes total for medium-rare, 8 minutes total for medium. At the same time, lightly toast th bread slices on the grill. Transfer to individual plates.

Place the tuna patties on half of the bread slices. top with the lettuce leaves, tomato slices, and the 1 tablespoon snipped chives. Garnish with wedges of dill pickle. Serve immediately, with the lemon-chive mayonnaise on the side.

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