We would love to have fresh fish three times a week, but the reality is that it's expensive and inconvenient to achieve that goal. So we sometimes fall back on frozen fish--some are better than others. I don't like frozen salmon very well, or cod, and frozen snapper is loathesome. But orange roughy, tuna (especially albacore), and halibut seem to freeze more successfully.
Last night with my thawed ahi steak I made some delicious tuna burgers. I found the recipe in American Food Writing: An Anthology with Classic Recipes, edited by Molly O'Neill.
Tuna Burgers
1 pound raw tuna
2 teaspoons minced garlic
3 tablespoons Dijon mustard
1/2 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
Chop the tuna finely with a chef's knife, or grind, but don't put in food processor. Mix above ingredients, form four patties.
Saute 3 or 4 minutes per side in:
Olive oil
I skipped the recommended teriyaki glaze and served it with the more ketchup-like Thai sweet chile sauce, roasted new potatoes, and Kale with Carmelized Onions and Balsamic Vinegar. It was a light and different dinner.
Jack Bishop's kale recipe specified blanching the chopped kale for 8 minutes before stirring it into the carmelized onions. I worried about all the vitamins going down the drain, but the kale was was tender and delicious.
2 comments:
I ground up some frozen ahi once to make tuna burgers (using an old hand-cranked meat grinder), and I ended up with a lot of fish blood. Was that your experience, or did I get some badly frozen tuna?
I didn't actually try grinding the tuna--now that you bring it up , it sounds like a terrible idea. Chopping tuna with a knife is very little labor, anyway, and produces just the right texture.
Post a Comment