Newsletter

April, 2012 Newsletter — The Tuna Burgers Issue

Grilled Tuna Burgers

You’ve waited since our Super Bowl newsletter for more recipes from Kalamazoo, and we’ve been very busy in the interim. If you have not already seen our newly redesigned website, click on through to check it out. Our new Lifestyle section is a great place for you to comment on your favorite recipes.

Cheers,

Russ Faulk, Kalamazoo Outdoor Gourmet


Blackened Tuna Burger Po’ Boys

Blackened Tuna Burgers

Few sandwiches can compare to a great Po’ Boy. This version combines a blackened patty of tuna and shrimp with a flavorful remoulade. The recipe yields a medium heat/spice, but you can back it off or amp it up as you like. The grill is an ideal tool for Cajun-style blackening, not only because of the heat you can achieve but also because all the smoke that is inherent in blackening is taken outside.

Ingredients

For the remoulade:

  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 heaping teaspoons salt-cured capers
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1 tablespoon ketchup
  • 1 tablespoon freshly-squeezed lemon juice
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon extra virgin olive oil
  • 1 green onion, cut up
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon granulated garlic

 

For the blackening spice blend:

  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary leaves coarsely ground
  • 1 teaspoon dried oregano
  • 1 teaspoon ground white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground black pepper

 

For the sandwiches:

  • 1 pound fresh tuna steak, cut up, cold
  • 1/2 pound fresh shrimp, cut up, peeled and deveined, cold
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Safflower oil or other high temperature oil
  • French baguette (not too hard), sliced
  • 1 1/2 cups thinly sliced savoy cabbage
  • Tomato slices

 

Cast iron griddle or large cast iron skillet

Instructions

To make the remoulade sauce, place all ingredients in a blender and process until smooth. Cover and refrigerate until use.

Combine all ingredients for the blackening spice blend and reserve.

Prepare an outdoor grill for direct grilling over a hot fire. Preheat a cast iron griddle or large skillet in the hot zone.

Place the cold tuna, cold shrimp and olive oil in a food processor. Process until the texture is such that the mixture can be formed into patties but is still chunky. Form into 4 equal patties and cover both sides with blackening spice blend.

Add the safflower oil to the hot griddle. Use caution, as you may easily be past the flash point temperature of the oil. (If the oil does ignite, you may proceed with cooking – we are blackening after all -- just be careful not to burn yourself. As always when grilling, make sure you are not wearing loose-fitting clothing.) Quickly add the patties. Cook, flipping once, until done. These patties need to be fully cooked because of the shrimp mixed in.

Spread a little remoulade onto each sliced baguette. Cut each patty in half and add to the baguettes along with some cabbage and tomato slices. Drizzle a little more remoulade over the cabage. Enjoy!


Nicoise Tuna Burgers

Grilled Tuna Nicoise Burgers

The traditional Nicoise Salad gets transformed. Here we take it off the plate and put it on a bun. This recipe mixes tuna, potatoes, olives and capers into patties. The potatoes become wonderfully crispy on the outside of the burger and the olives and capers are briny little surprises inside every bite. The grilled green beans give a delightful crunch.

Ingredients

  • 2 small new potatoes, halved
  • 1 pound fresh tuna steak, cut up, cold
  • 1 tablespoon salt-cured capers
  • About 20 nicoise-style olives
  • 1 teaspoon anchovy paste
  • Extra virgin olive oil
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • About 24 fresh green beans, trimmed
  • Sea salt
  • 4 soft sandwich rolls, sliced
  • 1 teaspoon balsamic vinegar
  • Mixed baby greens
  • Tomato slices

Instructions

Place the potatoes in a small pan. Fill with enough water to cover the potatoes. Cover the pan and bring to a simmer over medium heat. Continue cooking until the potatoes are al dente, about 7 minutes more. Drain and let the potatoes cool.

Prepare the grill for direct grilling over a medium-hot fire. If you don’t have a Kalamazoo laser-cut vegetable grilling surface, preheat a grill basket or perforated grilling pan for the green beans.

Cut up the cooled potatoes. Place them in a food processor along with the cold tuna pieces, capers, olives, anchovy paste and 1 tablespoon olive oil. Pulse-process until the texture is such that the mixture can be formed into patties but is still chunky. Form into 4 equal patties and lightly brush the outsides with olive oil.

Whisk together 1 tablespoon olive oil and 1 tablespoon lemon juice in a medium-sized bowl. Toss the green beans in the bowl to coat. Season the beans with salt.

Brush the insides of the sandwich rolls with a generous amount of olive oil and season with salt.

Whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice and 1 teaspoon balsamic vinegar in a medium-sized bowl. Reserve.

Lightly toast the sandwich rolls in a cooler area of the grill. Grill the nicoise tuna burger patties over the hottest part of the fire. Flip them over when halfway done and add the green beans to the grill, discarding the liquid. Grill the green beans until nicely marked but still crisp. Remove everything from the grill when done.

Divide the grilled green beans evenly onto the bottom halves of the rolls. Place the tuna burgers on top of the beans. Re-whisk the lemon vinaigrette and dress enough mixed baby greens for the four burgers. Top the burgers with the dressed greens and tomato slices. Enjoy!


Asian Tuna Burgers with Sriracha Mayo

Grilled Asian Tuna Burgers with Sriracha Mayo

These delicious burgers contrast sweet and spicy with a ginger and garlic flair.

Ingredients

For the Sriracha Mayo:

  • 1/4 cup mayonnaise
  • 2 teaspoons sriracha hot sauce (I use Huy Fong Sriracha with the rooster on the bottle)
  • 1 teaspoon freshly-grated lemon zest

 

For the Teriyaki Sauce:

  • 1/4 cup light brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic, crushed

 

For the sandwiches:

  • 1 pound fresh tuna steak, cut up, cold
  • 2 tablespoons bread crumbs
  • 2 green onions, sliced
  • Extra virgin olive oil
  • 4 sesame sandwich rolls, sliced
  • Fine sea salt
  • Romaine lettuce

Instructions

Stir together the ingredients for the Sriracha Mayo. Cover and refrigerate until use, up to 4 hours.

Whisk together the ingredients for the Teriyaki Sauce. Cover and refrigerate until use, up to 4 hours.

Prepare the grill for direct grilling over a medium-hot fire.

Combine the cold tuna, bread crumbs and green onions in a food processor along with 3 tablespoons of the Teriyaki Sauce (reserve the rest). Pulse-process until the texture is such that the mixture can be formed into patties but is still chunky. Form into 4 equal patties and lightly brush the outsides with olive oil.

Generously brush the insides of the rolls with olive oil and season with salt.

Grill the tuna patties and lightly toast the rolls. Flip the tuna patties when cooked about half way. Brush some of the reserved Teriyaki Sauce on the grilled side. Finish cooking most of the way, then flip the patties and quickly brush more sauce onto the second side. Flip again to caramelize the sauce and remove from the grill.

Spread some Sriracha Mayo onto each roll. Add a patty and some lettuce and enjoy.