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Tuna Burger

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Ingredients

Tuna Burgers

1½ pounds tuna, ground or finely diced by hand

2 tablespoons green onion, finely minced

1 tablespoons crushed red pepper

2 teaspoons salt sesame oil

4 buns, preferably homemade

½ cup black sesame mayonnaise (recipe follows)

12 slices of tempura avocado (recipe follows)

12 sprigs fresh cilantro

Black Sesame Mayonnaise

¼ cup black sesame seeds, toasted

2 egg yolks

¼ cup + 2 tablespoons water

½ cup canola oil

1 tablespoon sesame seed

½ teaspoon crushed red pepper

1½ teaspoons salt

Tempura Avocado

1 gallon canola oil oil

¼ cup all-purpose flour

¼ cup corn starch

⅓ cup + 2 tablespoons ice-cold soda water

Fine sea salt

1 extra-firm, unripe avocado (do not use a soft avocado)

Directions

Chef’s Note Cook a tuna burger as you would a tuna steak, on a very high-temperature grill.
  1. In a mixing bowl, combine tuna, green onion, crushed red pepper, salt, and sesame oil. Mix evenly and form into 4 equal-size patties. Place 4 burgers on a high-temperature grill and cook for 2 minutes on each side. These will be medium rare.
  2. Spread 1 tablespoon of black sesame mayo on the top and bottom of each bun. Place tuna burger on bottom bun, top each burger with 3 slices of tempura avocado and 3 sprigs of cilantro. Finish with top of bun.

Black Sesame Mayo

  1. In a blender, add sesame seeds and purée until smooth. Add egg yolks and water. Blend.
  2. Slowly add canola oil in a very thin stream, allowing mixture to emulsify. Still blending, finish with sesame oil, crushed red pepper, and salt. Refrigerate.
    Yield 1 pint

Tempura Avacado

  1. In a deep saucepan, bring canola oil to 350 degrees.
  2. In a mixing bowl, combine flour and corn starch, using a whisk to incorporate evenly. Using a fork, slowly mix in soda water. Do not overmix.
  3. Cut avocado into quarters; remove skin and pit. Cut quarters into thirds to total 12 equal-size slices.
  4. In 2 batches, dredge 6 slices of avocado into tempura batter and add to oil. Cook for 3 minutes. Remove and place on paper towels; season with sea salt.
    Yield 12 slices
Print Recipe