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Tasty Side to Life Tours Website

Saturday, March 19, 2011

Ahi Tuna Burgers with Lemon Wasabi Olive Oil

So, after spending a good long week in 80 degree heat on an island my brain is a bit clouded with summer recipes, bbqing and dreams of eating outside on a big wooden bench. While it still may be in the 40's in France a girl can still dream of her next island escape and eat like she's still on the island. I think this is a nice twist on a traditional burger and is super quick to make. All you need is some fresh Ahi from a good fish market, bread from a your corner baker, some wasabi from a little Japanese store (or a few packets you saved from your last sushi endeavor) and a lemon and voila you are good to go. I think the lemon olive oil adds an nice different punch of flavor and the cucumber leaves the dish bright and airy.

Mini Ahi Tuna Burgers

Brioche buns, Microgreens, cucumber and a Lemon, Wasabi Olive oil

Serves 7

This is a deliciously light burger that is bright and healthy and won't leave you with the normal after burger guilt from having just ingested all that fat :)

  • 5 4 oz High Grade Ahi Tuna (sushi quality if you can find)
  • 2 Tbls Vegetable oil for frying
  • Pinch of Sea Salt
  • Few handfulls of Microgreens
  • Good Quality Extra Virgin Olive Oil
  • 1 Lemon, zested and 2 Tbls lemon juice
  • 1 Tbls Wasabi paste
  • 1 Loaf of Great Quality Brioche Bread from a local bakery
  • Touch of Soy sauce
  • 1 Cucumber- sliced thin with a mandolin or a very sharp knife. Mandolin is really best here if you can find one.
  1. Wash and pat dry the tuna steaks. Quickly marinate them in a light dash of soy, and salt and pepper on both sides. Leave in the fridge to marinate for a few minutes
  2. Meanwhile, slice the cucumber with your madolin being careful with your fingers
  3. Wash and reserve the microgreens
  4. Slice brioche into bite site mini buns about 2 inches by 2 inches. Create perfect little squares for nice presentation.
  5. Zest and juice 1 lemon into the olive oil, add a teaspoon of wasabi, stir well and let stand in order for the flavors to combine
  6. Heat a pan over med-high and add 1 Tbls vegetable oil to the pan. Add the Tuna steaks and sear for 3 mins per side including a quick sear on the tiny side edges.
  7. Remove the tuna and allow them to rest
  8. Assemble mini burgers. Place the tuna steak on top of the bun, top with a slice of cucumber, a pinch of microgreens, another layer of sliced cucumber, a 2nd topping of microgreens and finish with a drizzle of lemon, wasabi olive oil
  9. For a bit more heat add a tiny pinch of wasabi on the very top just before placing the bun. Voila!

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