Tuna #Steak #Burgers
Tuna Steak Burgers
Ingredients
Chipotle Mayo
1/2 cup mayonnaise
2 tablespoons adobo from a can of chipotle peppers
2 tablespoons minced recent parsley
1 tablespoon minced capers
1 tablespoon minced shallots
2 teaspoons sherry or white wine vinegar
1 teaspoon grated ginger (grated on a rasp grater)
1 clove garlic, grated on a rasp grater
Kosher salt and freshly cracked black pepper
Tuna:
4 recent or frozen tuna steaks, about four ounces every and 3/4 to at the least one inch thick, at room temperature
Olive oil, for drizzling
Kosher salt and freshly cracked black pepper
4 brioche or potato rolls, cut up
Butter, for the rolls
1 clove garlic, peeled
Butter lettuce leaves, for topping
Pickled red onions, for topping
1/2 jalapeno, thinly sliced
Fried Shallots, recipe follows, for topping
Fried Shallots
6 to 8 medium shallots, very thinly sliced on a mandoline
Neutral oil, for frying
Kosher salt
Directions
Special equipment: a mandoline
For the chipotle mayo: Whisk collectively the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
For the tuna: Preheat a big grill pan on excessive warmth till very hot.
Drizzle equally facets of every tuna steak with olive oil and season with salt and pepper. Sear the steaks on every facet for about 2 minutes for medium.
Meanwhile, toast the rolls, unfold with a bit bit butter and rub with the garlic.
Spread equally facets of every roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and a few pickled red onions, jalapenos and Fried Shallots.
Fried Shallots:
In a medium, heavy-bottomed pot, upload the shallots and sufficient oil to hide by means of way of at the least 2 inches. Place the pot over medium-low warmth and convey to a low simmer, stirring often so the shallot earrings separate. Cook at a low simmer till most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to take away the shallots, vicinity on a paper towel-lined plate to empty and season with salt. Let dry at the least 1 hour. If the shallots aren't totally crispy, dry within the oven at 200 levels F for one other 5 to 10 minutes.
FULL LINK >>>>> https://www.foodnetwork.com/recipes/geoffrey-zakarian/tuna-steak-burgers-7151185?soc=sharepin
Ingredients
Chipotle Mayo
1/2 cup mayonnaise
2 tablespoons adobo from a can of chipotle peppers
2 tablespoons minced recent parsley
1 tablespoon minced capers
1 tablespoon minced shallots
2 teaspoons sherry or white wine vinegar
1 teaspoon grated ginger (grated on a rasp grater)
1 clove garlic, grated on a rasp grater
Kosher salt and freshly cracked black pepper
Tuna:
4 recent or frozen tuna steaks, about four ounces every and 3/4 to at the least one inch thick, at room temperature
Olive oil, for drizzling
Kosher salt and freshly cracked black pepper
4 brioche or potato rolls, cut up
Butter, for the rolls
1 clove garlic, peeled
Butter lettuce leaves, for topping
Pickled red onions, for topping
1/2 jalapeno, thinly sliced
Fried Shallots, recipe follows, for topping
Fried Shallots
6 to 8 medium shallots, very thinly sliced on a mandoline
Neutral oil, for frying
Kosher salt
Directions
Special equipment: a mandoline
For the chipotle mayo: Whisk collectively the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
For the tuna: Preheat a big grill pan on excessive warmth till very hot.
Drizzle equally facets of every tuna steak with olive oil and season with salt and pepper. Sear the steaks on every facet for about 2 minutes for medium.
Meanwhile, toast the rolls, unfold with a bit bit butter and rub with the garlic.
Spread equally facets of every roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and a few pickled red onions, jalapenos and Fried Shallots.
Fried Shallots:
In a medium, heavy-bottomed pot, upload the shallots and sufficient oil to hide by means of way of at the least 2 inches. Place the pot over medium-low warmth and convey to a low simmer, stirring often so the shallot earrings separate. Cook at a low simmer till most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to take away the shallots, vicinity on a paper towel-lined plate to empty and season with salt. Let dry at the least 1 hour. If the shallots aren't totally crispy, dry within the oven at 200 levels F for one other 5 to 10 minutes.
FULL LINK >>>>> https://www.foodnetwork.com/recipes/geoffrey-zakarian/tuna-steak-burgers-7151185?soc=sharepin
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