Grace Parisi uses a lemongrass wet rub in her Asian twist on the tuna burger, spiked with smoky bacon.
Slideshows: More Seafood Burgers
1 pound tuna steak, well chilled
1 strip of bacon, minced
1/4 cup plus 1 tablespoon Lemongrass Wet Rub
freshly ground pepper
Vegetable oil, for brushing
1/4 cup mayonnaise
4 brioche rolls or hamburger buns
Sliced red onion, for serving
How to Make It
Light a grill. On a work surface, using a sharp knife, cut the tuna into thin strips. Stack the strips and cut them into cubes. Add the minced bacon and chop until the tuna is fine and the bacon is evenly mixed in. Transfer the tuna mixture to a bowl. Stir in 1/4 cup of the lemongrass rub and season lightly with salt and pepper. Using slightly moistened hands, form the tuna mixture into four 4-inch patties. Brush the tuna patties with oil and season with salt and pepper. Grill the burgers over moderately high heat, turning once, until browned on the outside, about 6 minutes.
Meanwhile, combine the mayonnaise with the remaining 1 tablespoon of the lemongrass rub and season with salt and pepper. Set the tuna burgers on the rolls and serve with the aioli and onion slices.
The uncooked tuna patties can be refrigerated for up to 6 hours.
Minerally, complex Sauvignon Blanc.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.