Suuuuriously friends, I beg of you to make these. My cousin Harrison was visiting last week with My Aunt Kellie. My Aunt Kellie and I talk food all the time and thank goodness Harrison chimed in when he did to tell me about these burgers. He said he used to eat them at Bleeker St, his dad's old restaurant, and they were one of the best things he has ever had. He proceed to call his dad up and ask about them. His dad, Steve, says not only does he know what he is talking about but they were his own recipe. Score! Steve is a fabulous chef who eats pretty cleanly. Lots of fish and salad, no mayonnaise, sort of stuff. This recipe is great in so many ways. First, it could be an appetizer, or dinner. We chose to eat sliders as the main course with some grilled zucchini on the side. Second, aside from the bun (but who's keeping track?) this is totally healthy. I was really surprised at the ingredient list because it seemed so simple and it lacked a binder like an egg or cheese that normal non-beef burgers have to make them stick together. It worked out like a charm and I am so thankful to have these babies in my repertoire.
Asian Tuna Sliders
adapted from Steve Hamile
Please note: this is a recipe per LB of Tuna (our 2 1/2 pounds made about 16 sliders and we changed the quantities of the ingredients accordingly)
For the burgers:
1 lb tuna steak cut into small cubes (1/4")
3 tablespoons seasoned rice wine vinegar
1 teaspoon soy sauce
1 tablespoon white miso paste
2 green onions, chopped
1/4 teaspoon wasabi powder
Kosher salt to taste
slider buns, toasted lightly on the grill
sesame oil, for pan frying
Blend all ingredients together. Heat sesame oil up in a skillet (enough to coat the bottom of the pan thinly) over medium heat and form tuna into small slider burger patties. The mixture will not really stick together well, but try to firmly pack patties into the palm of your hand and put directly into the hot oil, only making enough to fit into the bottom of the pan as you go. As it cooks, the burgers will keep their shape. If need be, you can add a bit of rice flour to the tuna mixture to help form patties so it stays together.
Cook until desired doneness. We cooked ours well done (about 1 1/2 minutes a side) but cook it slightly less for a pinker center (only recommended if you buy sushi grade tuna). Once the first round of sliders are done, transfer to a plate and cover to keep warm and cook the rest. When all the sliders are cooked, put the patties in the toasted slider buns, top with slaw (recipe below) and eat.
1/2 a head of purple cabbage, sliced thinly into slaw
1/4 cup seasoned rice wine vinegar
1 teaspoon honey
1/2 teaspoon chile powder
3 tablespoons sesame seeds
1 tablespoon white miso paste
Combine all ingredients and let sit for 30 minutes at room temperature. The vinegar will wilt the cabbage a bit making it easier to eat.
Put finished slaw on top of tuna sliders.
It is much easier to cut the tuna steak into cubes if you stick it in the freezer for 45 minutes before cutting.