INGREDIENTS
- Tuna, 1/8" dice 5 oz.
- Ahi burger marinade 2 Tbsp.
- (recipe below)
- Cajun Magic "Paul Prudome" 1/2 tsp.
- Butter, lightly salted 2 Tbsp.
- room temperature
- Challah knot roll 1 ea.
- Spinach leaves 8-9 leaves
- Extra virgin olive oil 1/2 tsp.
- Soy Ginger 2 tsp.
- Iceberg lettuce, mini wedge 1 ea.
- 5 x 4 tomato, 1/4" thick slice 1 ea.
- Red onion slice, 1/4" thick 2 ea.
- x 1 3/4"- 2 1/2" round
- Onion rings 2 ea.
- Salt 1/4 tsp
- Black pepper, café grind 1/4 tsp.
- Smoked jalapeno aioli 1 1/2 oz
PREPARATION
- Cut the tuna into 1/8" dice and place on a plate with the marinade. With gloves on your hands combine the Ahi and marinade together.
- Form into a patty that is 3/8" tall x 4" wide. Season both sides of the burger with the Cajun Magic spice.
- Place 1 Tbsp. of butter in a sauté pan set on medium high heat.
- Sear for 45 seconds on each side.
- Split the roll horizontally then spread 1 Tbsp. butter on the top & bottom of the bun and toast open side down in a sauté pan.
- Place the spinach and olive oil in a mixing bowl and toss well.
- Place the spinach on top of the bottom bun then set the burger on top of the spinach leaves.
- Place the soy ginger sauce on top of the burger.
- Cut the head of iceberg into wedges 1 3/4" tall. Trim off any ragged edges near the core. Set the Iceberg wedge on the top left side of the plate.
- Cut the tomato 1/4" thick then set in front of the lettuce.
- Slice the onion into rings 1/4" thick x 1 3/4" to 2 1/2" round.
- Place two rings on top of lettuce offset and partially resting on the tomato slice.
- Cook the onion rings in a 375° fryer to golden brown 2-3 minutes.
- Place on a paper towel then lightly season with salt and pepper.
- Shingle the onion rings on the top right side of the plate.
- Fill a square ramekin with the smoked jalapeno aioli and place at the top middle of the plate.
Ahi Tuna Burger Marinade
INGREDIENTS
- Soy Sauce 1/2 cup
- Sesame Oil 1/2 tsp
- Red Pepper Flakes 1 tsp
- Lime Juice, fresh 1/4 cup
- Honey 1 tsp
- Cilantro, chopped 1/2 cup
- Ginger, pickled 2 oz
MARINADE PREPARATION
- Place soy sauce, sesame oil, red pepper flakes, lime juice and honey in mixing bowl.
- Pick Cilantro from stems and rough chop, add to mixing bowl.
- Drain pickled ginger and chop fine, add to mixing bowl.
- Mix well with a wire whip then place into a container.
- Note: marinade can be made ahead of time and mixed to order with the tuna
- Cover, label, date and refrigerate.
UTENSILS
- Scale
- Measuring spoon
- Metal plate
- Cutting board
- Chef knife
- Broiler
- Metal spatula
- Vegetable slicer
- Mixing bowl
- Chef’s tongs
- Large room temperature oval plate or white plate
- Small square ramekin
EQUIPMENT FOR MARINADE
- Cutting board
- Chef’s knife
- Mixing bowl
- Wire whip
- Measuring cup
- Measuring spoon
- Scale
- Container
