Seared Tuna Burgers with California Avocado

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

Spicy partners with sour in the mayo that tops these zesty made-from-scratch tuna burgers. The sour comes from yuzu and the spicy, from the Japanese seasoning known as shichimi togarashi. (Togarishi is the Japanese word for chilies.) Pickled red onions add another sour note and creamy avocado slices, a textural and mellow counterpoint.

Ingredients

Tuna Burger Patties:
1 lb. sushi-quality tuna, coarsely ground
1 tbsp. red jalapeño or Fresno chile, minced
1 tbsp. cilantro, minced
1 tbsp. toasted sesame seeds
2 tsp. fresh ginger, minced
1 tsp. green onion (tops only), minced
1 tsp. toasted sesame oil
1 tsp. sea salt
½ tsp. fresh lime zest, minced
¼ tsp. ground black pepper
2 tbsp. panko breadcrumbs

Spicy Yuzu Mayo
4 oz. mayonnaise
1 tbsp. yuzu citron juice
¾ tsp. shichimi togarashi
Sea salt, to taste

2 tbsp. clarified soy margarine (or clarified butter), divided
1 large California avocado, sliced
2 oz. daikon sprouts
4 shiso leaves
8 pickled red onion slices
4 hamburger buns
 

Steps

1. Prepare Tuna Burger Patties: Place all ingredients except panko in a chilled mixing bowl; combine well with clean hands. Add enough panko to bind the mixture. Form mixture into four 4-oz. patties, about ¾-in. thick. Chill at least 30 min.

2. Meanwhile, prepare Spicy Yuzu Mayo. Combine mayonnaise, yuzu, shichimi togarashi and salt in bowl; whisk well to combine. (Will keep for up to one week in the refrigerator.)

3. To assemble: Remove patties from refrigerator and pat dry with paper towels. In heavy cast-iron or non-stick skillet over high heat, melt 1 tbsp. clarified margarine or butter. When hot, add tuna patties. Sear patties about 1 min. per side for rare. Remove patties to paper towel-lined plate; reserve.

4. Meanwhile, split burger buns, brush with remaining margarine or butter and toast in a skillet, cut-side down, until golden brown.

5. For service, spread a few tsp. Spicy Yuzu Mayo on cut side of each bun top and bottom. Place one shiso leaf on each bottom bun; top with seared tuna patties. Top each tuna patty with one-fourth the sliced avocado, pickled red onion slices, and ¼ oz. daikon sprouts. Finish with top half of bun. Serve immediately, sliced in half, if desired.
 

Source: Courtesy of California Avocado Commission

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources