I adore tuna. Cooked, raw, whateva. And now, burgers. This recipe was inspired by the one and only Karen Lambe. She's a real peach.
(In the future, I would add a little more onion. The flavor here was a bit mild, so it needs a little punch--what do you think?)
- 2 frozen tuna steaks, thawed, diced as finely as you can (A food processor would help here. I keep trying to win fancy appliances over there from P-Dub, but so far, no luck.)
- 1 or 2 green onions (fresh from Luna Farm, of course), sliced thinly
- 1 handful of sesame seeds
- a couple of handfuls of bread crumbs, 1 egg, salt and pepper
- Use your hands! Mash it up and make yourself some patties! I made three, but could have easily made 4. Or 6 sliders! Who doesn't love sliders?!
- teriyaki sauce for the bok choy, sesame oil to fry those burgers
- Make sure you saute the stems first, then add the leaves at the end. I could eat teriyaki bok choy all day. All day.
- Fry the burgers to your liking. I prefer tuna a little rare, but with the egg, you need to reach a safe temperature. 3 minutes per side was perfect for me.
- Top with a little fresh tomato and corn relish (About 1 cup of frozen corn thawed, 1 large heirloom tomato diced and some of that fresh green onion + salt and pepper, yumzilla.)