Ingredients
Tuna Burgers:
1 ¼ lbs. tuna, cut into small cubes and kept well chilled
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground ginger
½ tsp. freshly ground black pepper
kosher salt and freshly ground black pepper to taste
3 Tbsp. extra virgin olive oil
4 romaine lettuce leaves
¼ cup freshly shaved or grated Parmesan cheese
romaine lettuce leaves (optional)
Garlic Crostini:
sourdough bread, cut out circles using a cookie cutter
4 Tbsp. extra virgin olive oil
4 cloves garlic, mashed
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Method
Combine the chilled tuna, minced garlic, cumin, ginger, 1 teaspoon kosher
salt and ½ teaspoon freshly ground black pepper in a food processor. Pulse
with a sharp blade only until coarsely ground. Lightly shape into four
¾-inch thick patties, shaping to fit the bread rounds.
In large non-stick pan over medium high heat, add the oil. When hot, add
tuna burgers and sear on both sides, approximately 2 minutes per side or
until medium rare. Season with kosher salt and freshly ground black
pepper, as desired. Meanwhile, brush both sides of bread rounds lightly with
extra virgin olive oil. After tuna is removed, brown bread on both sides,
until lightly toasted, turning once. Remove bread from pan; spread 1 side of
each slice with a garlic quarter. Place lettuce leaves on Crostini, top
each with a tuna burger.
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