After his first bite into the burger, my husband asked me to make this for him once a week. He also said that it was a great substitute for a meat burger!
Hence, I figured this recipe was definitely worth the blog.
I read this recipe on Epicurious through the epi app on my iPhone and was curious to make it. And the tuna looked so fresh at the market that it was a must make.
The recipe has been tweaked to make it healthier, as we know, I am currently trying to shed all the pregnancy weight I put on and more, keeping in mind that I am still nursing my son, I need a balance of protein, vegetable and good carbohydrates.
The recipe called for the zucchini to be grated and then deep-fried to create zucchini fries. To save on the deep-frying I opted to baking it, however, that didn't turn out too well. The next time around I would thinly slice the zucchini and pan fry it with salt and pepper to give it a semi-crisp texture and it would be easier too!
1 lb or .5 kilo sushi-grade tuna steaks, cut into 3/4-inch pieces)
1 tbsp soya sauce
1 tbsp vinegar
2 tbsp + 2 tbsp olive oil
2 fresh green chilies, finely minced
1/4 tsp salt
1/4 tsp pepper
1/2 cup sesame seeds
1/2 cup panko bread crumbs
4 Hamburger breads
2 tsp Mustard
2 tsp Sriracha sauce
Fresh cilantro, to garnish
4 zucchinis, thinly sliced
2 tbsp olive oil
1 tsp sesame oil
Salt, to taste
1. Toast sesame seeds
Toast sesame seeds in the middle rack of a preheated oven at 350F for 12–15 minutes.
Let it cool completely and transfer to a shallow plate.
Mix in breadcrumbs.
2. Marinate tuna
In a large mixing bowl, mix together tuna pieces, soya sauce, oil, chili, vinegar, salt and pepper.
Let it sit for 15 minutes.
3. Prepare burgers
Divide the tuna mixture into four equal portions.
Invert onto seeds in the shallow plate.
Gently press to form a patty 3 1/2--inches in diameter, then coat completely with seeds and transfer to wax-paper lined plate.
Form, coat and transfer 3 more burgers in the same manner.
Chill, cover with plastic wrap, until ready to cool.
Discard any sesame seeds remaining in shallow bowl.
Thinly slice the zucchini and sprinkle with salt and pepper.
Heat the oils in a large non stick skillet, fry zucchini on both sides in the hot oil.
Drain on paper towels to soak the extra oil.
5. Cook burgers and assemble dish
Heat 2 tbsp oil in a 12-inch heayy skillet over moderately high heat until hot, but not smoking.
Cook burgers, turning over once, about 2 minutes total for medium-rare tuna.
Heat the burger buns on the same skillet and smear with mustard and Sriracha sauce
Top with burger and zucchini crisps, garnish with cilantro.
This was also served with a cooling cucumber salad that we had after the burger.
1 large cucumber
6 cherry tomatoes
6–8 large sprigs of cilantro
1 tsp mustard
1/2 tsp honey
1 tsp soya sauce
1 tbsp extra virgin olive oil
1 tbsp rice wine vinegar
1 tsp Sriracha sauce (or any Asian chili sauce)
Salt, to taste
1 tsp black sesame seeds
1/4 cup roasted peanuts
Wash and dry a whole cucumber.
Using a potato peeler, peel the cucumber lengthwise, leaving the core of the cucumber out which has the seeds.
Slice cherry tomatoes lengthwise.
Mix all the ingredients of the dressing together and toss with the cucumber, cilantro leaves and cherry tomatoes.
Garnish with sesame seeds and peanuts.
The health benefits of sesame seeds are abundant!
High in copper, which renders a reduction in swelling and pain associated with rheumatoid arthritis, it also supports blood vessels and bone health.
It is also high in madnesium which reduces migraines and lowers blood pressure.
Calcium is one of its main benefits, which is why I am trying to incorporate it into my diet more now, given that while feeding my baby, more calcium is required.
They are also high in fiber and phytosterols which can lower blood cholestrol and can improve heart health.
Please note that the above benefits are found online and what I have heard from elders and friends.