I re-made the previously-posted ginger-lime salmon burgers, but this time with tuna steaks. Even better!!!
The recipe:
1.5 lb tuna steaks, sashimi grade, chopped
3/4 c. panko breadcrumbs
2 eggs
1 tsp. sesame oil
1 tbs. chopped ginger
3 cloves of garlic, minced
1 tbs. lime juice
zest of half a lime
1 tbs. soy sauce
2 tsp. sugar
1 tsp. crushed red pepper flakes
1/2 tsp salt
Sriracha Aioli:
2 garlic cloves, pressed
1/2 cup low fat mayo
1/4 cup (or less, if you don't love too much heat) of Sriracha garlic chili sauce with the rooster on the front
oil for pan-frying
4 whole wheat rolls, toasted under the broiler
1 sweet onion, sliced
The recipe:
1.5 lb tuna steaks, sashimi grade, chopped
3/4 c. panko breadcrumbs
2 eggs
1 tsp. sesame oil
1 tbs. chopped ginger
3 cloves of garlic, minced
1 tbs. lime juice
zest of half a lime
1 tbs. soy sauce
2 tsp. sugar
1 tsp. crushed red pepper flakes
1/2 tsp salt
Sriracha Aioli:
2 garlic cloves, pressed
1/2 cup low fat mayo
1/4 cup (or less, if you don't love too much heat) of Sriracha garlic chili sauce with the rooster on the front
oil for pan-frying
4 whole wheat rolls, toasted under the broiler
1 sweet onion, sliced
1/2 cucumber, sliced
Mix the burger ingredients together, and form patties. Pan-fry the patties delicately for 5-7 minutes per side. Gernish burgers with cucumber and sweet onion. Serve with sriracha aioli and a lime wedge.
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