Grilled Tuna Burgers With Homemade Remoulade Recipes

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

Steps:

• Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.

Steps:

• Put tuna in a chilled bowl. Add chopped scallion, pickled ginger, soy sauce and pepper. Mix all of the ingredients lightly. Depending on the size burger, you want to divide the mixture into 2 or 4 patties and form your burgers. Heat your grill or skillet over medium flame. Place brioche slices on grill and toast. Remove slices and place patties on grillpan sear to your desired doneness. Rare to well.

Steps:

• Sauce Whisk first 6 ingredients in bowl to blend. Using fine grater, grate in egg yolks. Whisk in oil then capers. Season with salt and pepper. Cover and chill. Can be made a day ahead. Burgers Combine oil, vinegar, and bay leaves in large resealable bag. Shake to blend. Add tuna. Seal bag. Turn. Chill 1-2 hours, turning bag occasionally. Spray grill rack with nonstick spray and prepare barbecue. Brush rolls with some of marinade. Grill rolls cut side down. Grill tuna until slightly charred, about 2 and 1/2 min per side.

Steps:

• Start a gas or charcoal fire; heat should be moderately high and rack should be clean and about 4 inches from heat source. Brush each steak lightly with soy sauce and sprinkle with pepper. In a bowl, combine mayonnaise, fresh ginger, one teaspoon soy sauce and sesame oil if you are using it.
• Oil grill grates lightly; grill tuna about 2 minutes per side for rare, proportionately longer if you want it better done. Toast buns if you like.
• Serve fish on buns, spread with some ginger mayonnaise and topped with a bit of pickled ginger, if you like.