Gwyneth’s Tuna Burgers
Ok so I was bit of a skeptic when Gwyneth Paltrow came out with a cookbook - I mean she is a vegetarian and was on a crazy microbiotic diet for years. But I looked at the book at my sister-in-laws house and was intrigued by some of the recipes. I recently made her Ahi Tuna Burgers but with some changes (like using real mayonaise instead of veganaise - yuck!) and additions to brighten the flavors. I thought it was a good, solid take on the tuna burger.
PS - this is a good recipe for Fridays during lent!
Combine the wasabi, mustard and water in a small bowl.
Add paste into a food processor along with the pepper, salt, ginger (I only coarsely chopped this but definitely mince before mixing), garlic and peanut oil.
Make into paste.
Use ahi tuna. Look at how beautiful these pieces are!! I almost didn’t want to chop them up!
Chop the tuna into 1 inch pieces and add to cuisinart. Lightly process until just combined - it’s good to have nice meaty pieces of tuna still visible.
Form into patties and place in fridge for a little. During this time make the crispy shallots, cut up the cucumber and toss with rice wine vinegar, and make the mayo sauce topping. After the fish has chilled for at least an hour, grill or pan sear (2 mins on each side). Since you are using high quality fish it’s best to eat these rare!
I didn’t take pictures of the shallots cooking - but they add a nice little crunch, as do the cucumber slices. I also smashed down the buns, with my hands, and then toasted them. Because tuna has such a soft texture, the thin, crispy bun was a nice complement.
GWYNETH’S TUNA BURGERS
makes 4 burgers
Ingredients
For the Tuna & Ginger Burgers:
1 teaspoon wasabi powder
2 teaspoons Dijon mustard
1 teaspoon water
½ teaspoon freshly ground black pepper
½ teaspoon coarse salt
1 tablespoon peeled and finely minced fresh ginger
3 medium garlic cloves
1 ½ tablespoons peanut oil, plus more for cooking
1 pound highest quality tuna, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
3 shallots, peeled and thinly sliced
12 slices of cucumber
1 tablespoon rice wine vinegar
4 hamburger buns
For the Soy & Sesame Mayo
½ cup Mayo
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
Preparation
For the Tuna Burgers:
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.
2. Add the tuna and pulse just to combine- be carful not to over process the tuna as you want your burgers to have texture.
3. 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.
4. 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.
5. Toss the sliced cucumber with rice wine vinegar and reserve.
6. Preheat your grill or pan over high heat.
7. Rub the tuna burgers with a little peanut oil and grill for 2 to 3 minutes a side, to desired doneness.
8. Flatten the buns with the palm of your hand and toast. Spread the buns with the mayo, add the burgers and top with cucumbers and sautéed shallots.
For the Soy & Sesame Mayo
1. Whisk everything together.
