Receta Pan-seared tuna burger with Sriracha mayonnaise
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
- 3/4 lb fresh tuna, cut into 1-inch chunks
- 1 tsp Dijon mustard
- 3 Tbsp mayonnaise
- 1-1/2 tsp Old Bay seasoning
- 1 scallion, cut into 1/2-inch pieces (green and white parts)
- 1/2 red bell pepper, cut into 1/2-inch pieces
- 1/4 cup dry bread crumbs (use gluten-free bread crumbs for gluten-free burgers)
- 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
- 2-3 Tbsp olive oil
- 1/2 cup mayonnaise
- 1/2 tsp Sriracha sauce, more or less to taste
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.