Yellowfin tuna burgers and more food ****

PaulBoat

My parents and brother were over today, so on a whim I decided to put together a couple of fairly easy dishes...

First was some fried dolphin with honey mustard dipping sauce:

Prep the fish like I mentioned in my last post...




Today I used regular fry mix





Added a bit of paprika, old bay, black pepper, and adobo - mix well...

Line up your bowls and go from one to the next - flour, egg/milk, fry mix, ready platter...




Fry away... I typically cook all fish outdoors - hate doing it in the kitchen...



Finished product...




Now to the honey mustard dipping sauce which is very easy to make....

1 cup mayonnaise
3 Tablespoons honey
2 Tablespoons yellow mustard
Juice from half a lemon (or 1 Tablespoon)
Combine all ingredients and stir. Cover and chill for a couple of hours before serving.





Even Joseph approved!

PaulBoat

Now to the tuna burgers... :hungry


I had to dig deep in my freezer and found a couple of bags of yellowfin tuna from last July. They were still in great shape with no freezer burn... defrost...







You will need a meat grinder, attachment to Kitchenaid, or if that's not available a food processor will do.


Cut tuna into 1 inch cubes and put through grinder... if you have to use a food processor, cut into smaller cubes, pulse 4-5 times - don't overdo it - you'll ruin the meat.







Take out any veins that you missed with the knife...




Put ground meat in the fridge, while you get the next set of ingredients ready...



2 Tbs. chopped fresh cilantro
2 Tbs. finely chopped red onion or scallion
2 Tbs. mayonnaise
1 tsp. minced fresh ginger
1/2 tsp. minced fresh chile, such as Thai or serrano
Kosher salt and freshly ground black pepper to taste (sometimes I use montreal steak seasoning)
2 tbs. of soy sauce

(that's enough for about 2 lbs of meat)

Add to ground tuna...




Make burger patties, then refrigerate about 30 minutes - up to 4 hours - until you're ready to cook...




While the tuna patties are in the fridge, slice up some tomatoes, round lettuce, and if you have alfalfa sprouts - I had some broccoli sprouts in the fridge and they'll do just fine...




Also while the meat is in the fridge, I prepare a quick creamy dijon mustard sauce:

1 cup heavy cream
1/2 cup Dijon mustard
Pinch of ground white pepper
Salt

In a small saucepan, mix cream, mustard, and pepper. Simmer until sauce thickens slightly, stirring constantly, about 1 minute. Season to taste with salt. Let it cool at room temp.









Now we're ready to cook. You can do this in a skillet on the stove, but like I said I do not like to cook fish indoors so out to the grill we go. I got my griddle hot. Add 2 tbs of canola oil and heat... then add your burgers...



While burgers are cooking, slice your bread (either kaiser rolls or french bread hamburger rolls - NEVER regular hamburger rolls) and heat on grill...



Two to three minutes on each side for the tuna and you're done. Do not overcook.


Final presentation:

Spread some creamy dijon on the bottom half of your roll. Add lettuce. Add tuna. Add tomato. Drizzle generously some more dijon sauce. Top with sprouts. Serve with salt and vinegar chips and kosher dills.



:thumbsup

PaulBoat

... don't forget a good bottle of vino to go with your burgers, then finish off the wine on the porch with a cigar, while you're chomping at the bit for the tuna season in a couple of months.... :fishing

saltybrad

That looks really good, thanks!

Fi$h2nguyen

I enjoy these posts, thanks Paul.

Shoeless

Nice Post!!!!!!

Angler_2600

Great post!

rowerybo

Looks good. See you vacuum seal your fish; a great investment for sure.

hewes18

That looks great! I will have to try that when I come across some good looking cuts of tuna.

GT Fish

That is a good way of using the tuna that has been frozen for over 3 months. I thaw mine out in Ice it seems to help with the outside of the skin from getting grayish. I cut off the mushy parts and you can still make sushi out of the rest.

I can't wait for tuna season.........

bullchaser

GT Fish wrote: »

That is a good way of using the tuna that has been frozen for over 3 months. I thaw mine out in Ice it seems to help with the outside of the skin from getting grayish. I cut off the mushy parts and you can still make sushi out of the rest.

I can't wait for tuna season.........

second that! Looks yummy Paul. Thanks for sharing bud!

soflah3

Nice work Paul! Love me some tuna burgers. :hail


Excellent selection on the wine as well. Silver Oak is one of the best :applause

baiterjoe

Sorry I missed the call, looks really good!!

PaulBoat

called your number... rang and rang... must have misdialed! next time for sure :wink