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    Wednesday, July 19, 2006

    Tuna Delights

    Tuna, Mint and Ginger Burgers

    Tuna goes so well with Mint and Ginger…
    Canadian Chef Michael Smith came up with this idea and I have converted his recipes to suit.

    He made Tuna Ceviche with the following ingredients and I thought why not make a Tuna Burger. It makes an economical fresh tuna dish as you can use the cheaper cuts of tuna.

    For 2 people

    300 gms fresh tuna (doesn’t have to be sashimi quality) chopped finely
    3-4 drops sesame oil
    1 tbs soya sauce
    Zest 1 lime
    Juice ½ lime
    2 tbs spring onions finely chopped
    1 tbs ginger grated
    2 tbs mint finely chopped
    Freshly ground black pepper

    2-3 tbs Vege oil

    Mix ingredients together, form into fat patties and fry till golden brown each side
    (about 3-4 minutes

    This salsa is delicious to serve with the burger, once again bringing in the ginger and mint.

    3 ripe tomatoes roughly chopped
    1 tbs grated ginger
    1 clove garlic finely chopped
    2 tbs mint finely chopped
    Sea salt and freshly ground black pepper
    2 tbs olive oil
    Juice ½ lime

    Just mix around in bowl and garnish burger.
    Of course you can put the burger in a bun.

    Now while we are doing Tuna patties try this one as an excellent appetizer

    Bob Blumer “The Surreal Gourmet” made this take on Tuna burgers they taste fantastic
    They are not as big as they look in the should just make them bite size pieces great to have with drinks.
    250 gms fresh Tuna
    1 egg beaten
    1 clove garlic crushed
    1 tbs grated ginger
    1 x spring onion
    Zest of 1 lime

    Vegetable oil for frying

    All into the blender…whiz up...but leave some texture.
    Make into little patties and fry about 1 minute each side

    Serve with little avocado slices and pickled ginger