Servings: 4
Preheat:
Prep Time: 30 minutes
Source: https://cooking.nytimes.com/recipes/1900-tuna-burgers
The chef Michel Richard featured these tuna burgers in his 2006 cookbook, “Happy in the Kitchen.” At the time of publication, Mr. Richard’s Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger.
Ingredients:
1½ pounds fresh tuna fillet (do not use dark oily flesh)
4 cloves garlic, minced
5 tablespoons extra virgin olive oil
2 anchovies, minced
½ cup minced basil
2½ teaspoons soy sauce
Salt and freshly ground black pepper
4 tablespoons good-quality mayonnaise
1 teaspoon grated fresh ginger
2 cups mesclun
1 tablespoon red wine vinegar
4 hamburger buns, split
1 tablespoon canola or grapeseed oil
1 large ripe tomato, trimmed and cut into 4 slices
Directions:
Step 1
Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
Step 2
Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)
Step 3
In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.
Step 4
Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1½ minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.