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Tuna burgers with coriander-lime mayonnaise

July 21, 1999
Web posted at: 3:36 p.m. EDT (1936 GMT)


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.

6 servings

Tuna burgers:

  • 2 tablespoons olive oil
  • 2 cups finely diced onions
  • 2 pounds fresh tuna, dark meat and skin removed
  • 3 tablespoons heavy cream
  • 1 1/2 cups bread crumbs
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced celery
  • 4 scallions, trimmed and finely chopped
  • 2 tablespoons finely chopped fresh coriander leaves
  • 1 tablespoon drained capers
  • 1 egg plus 1 egg white
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup peanut oil


Coriander-lime mayonnaise:
  • 2 egg yolks
  • 3 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 3/4 teaspoon mustard
  • 1/4 teaspoon Tabasco sauce
  • 1 teaspoon minced fresh garlic
  • 1 cup fresh coriander leaves, loosely packed
  • 1 1/4 cups peanut oil
  • 1/2 teaspoon salt
Method:

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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