I'm sorry, but my Martha Stewart Living subscription is one of the best parts about getting mail! Jack rolls his eyes at me when I repeat things from it. "Well Martha says..." Of course, the food sections are my favorite. The latest issue has a section on Hamburgers with fantastic deconstructed photography of different ideas that put a twist on the classic. Feeling decadent, I chose to try the Tuna burger. That's 1 1/2 pounds of yellowfin tuna! Not cheap. But actually, it worked out to be just about $3.50 per burger, so if I think of it that way...
The website warns that they will fall apart on the grill (a warning I don't remember seeing in the magazine...), but we packed them pretty tight, then let them firm up in the freezer for a half hour or so. And with grill-master Jack at the helm, they turned out intact, delicious and oh so pretty. Take a gander at those perfect grill marks and tell me this guy's not a keeper! Fo' Sizzle!
We didn't make the coleslaw...they really didn't need it, as they were plenty moist and flavorful on thier own. We did butter and grill the buns, and I added sprouts to mine. Cuz I love sprouts (that's right! A meat eater who loves tofu AND sprouts!). I did, however, make the suggested side dish, wasabi deviled eggs. I thought it sounded like a fun little twist, even though I'm not the biggest deviled egg fan. I'd rather just eat a plain ol' egg with some salt and pepper. These were okay, but nothing too special. And man, my egg peeling skillz are awful! Every one of those eggs was stubborn, and they were quite ugly after I was done with 'em. Any egg peeling tips? Should I not have let them cool all the way (even though Martha told me to)?
Overall a good summer dinner. Next time we will form smaller tuna patties, as these were gigantic and really really filling. This recipe would make brilliant teeny burgers, for sure.
• 1 1/2 pounds yellowfin tuna, cut into 1-inch pieces, chilled
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced ginger
• 1 1/2 teaspoons finely grated lemon zest
• 3 tablespoons Dijon mustard
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon vegetable oil
Make the burgers: Fit a food grinder with a grinding plate with about 1/4-inch holes. Grind tuna into a bowl. Or, do as Iron Stef did and pulse the fish in your food processor 5 or six times. Add garlic, ginger, lemon zest, mustard, salt, and pepper. Mix gently, and shape into four 1-inch-thick patties. Cover, and refrigerate until cold and firm, about 30 minutes.
Keeping plenty of oil handy to avoid sticking, grill to desired doneness.
Wasabi Deviled eggs
• 8 large eggs
• 1/3 cup mayonnaise
• 1 1/2 teaspoons wasabi paste
• 2 teaspoons unseasoned rice-wine vinegar
• 2 large scallions, minced (3 tablespoons)
• Coarse salt
• Pea shoots or sprouts, for garnish
Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and
remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and
scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.