22 January 2013

tuna & ginger burger. {grain-free option & dairy-free}

OMG...these are tasty. If you like tuna, would love to try a new way of eating it, or just love delicious food--this is your burger. This recipe is from Gwyneth Paltrow's My Father's Daughter, it is really quite easy to prepare & the majority of it can be prepared ahead of time. She suggests getting the burgers prepped the night before, to really let the flavors meld. I made mine up in the early afternoon after a trip to the market, so really whatever is convenient for you. 

I served our burgers with blanched, then quickly sauteed green beans dressed with some chili sesame oil & a pinch of sesame seeds. I also served pickled ginger with these burgers too...because we can't get enough ginger apparently. For dessert, some lovely ripe pineapple chopped up...& yes, we ate it all. I think in the winter, living in Maine, I tend to feel a little fruit deprived. So when something is so perfectly ripe & in season we both eat it all. I do the same thing when strawberries are out in Maine. Anyway, these burgers are so wonderful because they do taste a bit like summer, so they are quite a treat.

Oh, how hilarious is it that Maude & Jack snuggle together? My cat is so big.

tuna & ginger burger
serves 4 
recipe from My Father's Daughter

1 tsp wasabi powder
2 tsp Dijon mustard
1 tsp water
½ tsp freshly ground black pepper
½ tsp coarse salt
1 TBL peeled and finely minced fresh ginger
1 TBL peeled and finely minced garlic
1 ½ TBL peanut oil, plus more for cooking (or sunflower oil)
1 lb highest quality tuna, cut into 1-inch pieces
2 TBL extra virgin olive oil
3 shallots, peeled and thinly sliced
4 sprouted grain or whole wheat hamburger buns (gluten-free buns to keep it GF or no buns to keep it light)
Handful of fresh arugula
  1. Combine the wasabi, mustard and water in a small bowl. Scrape it into a food processor along with the pepper, salt, ginger, garlic and peanut oil. Pulse it all together to make a flavorful paste. Add the tuna and pulse just to combine- be careful not to over process the tuna as you want your burgers to have texture. Form the mixture into four burgers and set in the refrigerator for at least an hour (up to overnight) to let the flavors really settle in.
  2. Meanwhile, heat the olive oil over medium-high heat in a skillet. Add the shallots and sauté for about 10 minutes, until they get soft and sweet and a little brown. Reserve.
  3. Preheat your grill or grill pan over high heat.
  4. Rub the tuna burgers with a little peanut oil and grill for 2 to 3 minutes a side, to desired doneness. Grill the buns alongside the burgers. Spread the buns with the mayo, pile on the sautéed shallots and a bit of arugula, and tuck in the burgers. 
sesame soy mayo.

1/2 cup Vegenaise or your favorite mayonnaise
2 tsp. tamari
2 tsp. sesame oil
  1. Whisk together in a bowl.
happy eatings & cheers!
Post a Comment