Well, its the last Friday of Lent and I’m actually a little sad. It was fun to try new fish and vegetarian recipes, and I definitely feel like my skill in cooking fish has greatly improved.
I’ve made these tun burgers a few times, but not in a while. They have a really nice Asian flavor to them, but overall the flavor is still light. I served them with sweet potato fries tonight, but they also go amazingly with fresh pineapple if its in season and doesn’t cost a fortune. For a lighter meal, they are also good served on top of field greens with a wasabi vinaigrette
1 lb tuna steak
1/4 red bell pepper
3 cloves roasted garlic (regular if its all you have), minced
1 tsp. ginger
3 T. soy sauce
2. tsp. sesame oil
a shake or two of steak seasoning
1 tsp. sesame seeds
wasabi, to taste
Add tuna to food processor and pulse a few times until it has the consistancy of ground beef. Remove to a mixing bowl. Add pepper to processor and mince. Add to tuna.
Combine peppers, tuna, and next 5 ingredients (through steak seasoning). Form into 4 patties.
Heat a grill pan over medium heat. Grill burgers approx 4 minutes on each side for medium-well burgers.
Spread a little wasabi on each roll. Add burger and lettuce.