Tuna burgers with coriander-lime mayonnaise
July 21, 1999
From "Country Weekend Entertaining" (Doubleday)
By Anna Pump with Gen LeRoy
Easy to prepare and delicious to have on those evenings when all you want is a light meal.
Preheat the oven to 425 degrees Fahrenheit.
In a skillet, heat the olive oil and saute the onions for 8 minutes over medium heat, until they are light brown. Set aside.
Cut half the tuna into chunks and place it in the bowl of a food processor. Add the cream and process to a fine puree. Transfer the tuna to a large bowl. Add the sauteed onions. Dice the remaining tuna into 1/4-by-1/4-inch pieces and add to the bowl. Add the rest of the ingredients, except the peanut oil, and knead the tuna mixture into a firm ball. Shape into 6 burgers.
Heat the peanut oil in a large skillet. Without crowding the pan, place the burgers in the hot oil. Saute both sides over high heat, until the burgers are a medium brown. Transfer the tuna burgers to a sheet pan and bake for 12 minutes or until done to your taste.
To make the coriander-lime mayonnaise, place the egg yolks, lime juice, soy sauce, sesame oil and mustard in the bowl of a food processor fitted with the metal blade. Pulse 3 times. Add the Tabasco sauce, garlic and coriander leaves and pulse 10 times. With the motor running, add the peanut oil through the feed tube -- first in droplets; then, as the mayonnaise starts to thicken, in a slow, steady stream. Add the salt and stir. Transfer the mayonnaise to a small sauceboat to serve with the tuna burgers.
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