MMMMMmmmmm good is all I can say about the lunch features this week.
My new favorite is one that I did a few years ago, and decided to bring back for a stint to see how it goes this time around.
Seared Ahi Tuna Burger
Sahsimi Grade Ahi Tuna mixed with Capers, Parsley, Cilantro, Onions and roasted Bell Peppers - Griddle Cooked, and served on a Toasted Kaiser with a Citrus Aioli - MMMmmm
Now - here is how you can make it at home:
1 # Fresh Ahi Tuna
(you can use albacore, but the burger will be a bit stronger flavor,
My new favorite is one that I did a few years ago, and decided to bring back for a stint to see how it goes this time around.
Seared Ahi Tuna Burger
Sahsimi Grade Ahi Tuna mixed with Capers, Parsley, Cilantro, Onions and roasted Bell Peppers - Griddle Cooked, and served on a Toasted Kaiser with a Citrus Aioli - MMMmmm
Now - here is how you can make it at home:
1 # Fresh Ahi Tuna
(you can use albacore, but the burger will be a bit stronger flavor,
you reallly want to keep this as lite as possible)
Cut into large pieces and pulse in Food Processor until the texture of ground beef
Cut into large pieces and pulse in Food Processor until the texture of ground beef
-but not purreed
Now in a Stainless Steel Bowl, combine
1/4 C Diced Red or Yellow Onion (fine dice)
1/4 C Diced Roasted Red Bell Peppers
Salt and Pepper
Zest of (1) Lemon and (1) Lime
1 T Chopped Capers
1 T Dijon Mustard
1/2 T Chopped Parsley
1/2 T Chopped Cilantro (optional)
Combine all together and form into 4 - 5 oz patties
You could cook on a chargrill if you like, but I foundthat the texture and flavor is lighter and more distant on a flat top grill or fry pan.
Served with Pickled Ginger, Citrus Mayo, or other light condiment.
Other things to consider would be addinga bit of Sesame Oil to the mixture - again, i jstu liked it nice and fresh tasting without getting too heavy.
-let me know how yours turned out.
________________________________________________________________
So what else is on the menu this week:
Grilled Salmon Salad with a Basil Vinaigrette
Crab & Shrimp Quesadillas
Shrimp Primavera
Lobster & Scallop Bisque
Now in a Stainless Steel Bowl, combine
1/4 C Diced Red or Yellow Onion (fine dice)
1/4 C Diced Roasted Red Bell Peppers
Salt and Pepper
Zest of (1) Lemon and (1) Lime
1 T Chopped Capers
1 T Dijon Mustard
1/2 T Chopped Parsley
1/2 T Chopped Cilantro (optional)
Combine all together and form into 4 - 5 oz patties
You could cook on a chargrill if you like, but I foundthat the texture and flavor is lighter and more distant on a flat top grill or fry pan.
Served with Pickled Ginger, Citrus Mayo, or other light condiment.
Other things to consider would be addinga bit of Sesame Oil to the mixture - again, i jstu liked it nice and fresh tasting without getting too heavy.
-let me know how yours turned out.
________________________________________________________________
So what else is on the menu this week:
Grilled Salmon Salad with a Basil Vinaigrette
Crab & Shrimp Quesadillas
Shrimp Primavera
Lobster & Scallop Bisque
Sangria Granita with Fresh Melon and Berries
- Come join us! - Barry
- Come join us! - Barry
