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Receta Pan-seared tuna burger with Sriracha mayonnaise
by Lydia (The Perfect Pantry)

Pan-seared tuna burger with Sriracha mayonnaise

From the pantry, you'll need: Dijon mustard, mayonnaise, dry bread crumbs, Old Bay seasoning, kosher salt, fresh black pepper, olive oil.

Serves 4.

Ingredients

Directions

In the work bowl of a food processor fitted with a metal blade, combine the tuna, mustard, 3 tablespoons of mayonnaise, Old Bay seasoning, scallion, bell pepper, bread crumbs, salt and pepper. Pulse 10-12 times, until the mixture is finely chopped and well combined.

Form the mixture into 4 burgers.

At this point, you can refrigerate the burgers for up to 30 minutes, or cook them right away.

In a deep-sided frying pan (I like to use a nonstick pan), heat the olive oil over medium heat. Set the tuna burgers in the oil, and cook for 3 minutes, until browned on the bottom. Flip the burgers, and cook for an additional 2-3 minutes, until the fish is cooked through but not overcooked (the inside of the burgers should be just slightly pink).

While the burgers are cooking, stir together in a small bowl the 1/2 cup of mayonnaise with as much, or as little, Sriracha as you like.

Serve the tuna burgers on buns slathered with Sriracha mayonnaise.