Seared tuna burgers with ginger-garlic mayonnaise
Bon Appetit (January 1998)
Serves 2, can be doubled.
2 3/4-inch-thick tuna steaks (each about 5 to 6 ounces)
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
4 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 oversize sesame-seed sandwich rolls, toasted
1 bunch arugula, stems trimmed
Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.
Notes: Looking for a variation from the traditional beef burger? This was quick, lite, and savory. Even though I'm generally not a big fan of anything mayonaisse based, I still thought this was a keeper.Posted by Jennifer at May 19, 2008 3:53 PM | TrackBack