Seared Tuna Burger

Tuna Recipes
Written By Kelsey Coulson

Ingredients:

2 - 6 oz Sushi-Grade Ahi Steaks
1 oz Togarashi Seasoning [2 T?]
1 T Salt
1 cup total of shredded Cabbage, Carrot and Red Onion
2 T Apple Cider Vinegar
6 T Canola Oil
Salt
Honey
2 oz Unagi Sauce
4 oz Kewpie Mayo
Two Brioche Burger Buns

Instructions:

  • To make the sauce, combine the mayo and the unagi sauce and set aside.

  • Combine the oil and the vinegar in a bowl and whisk to emulsify. Season to taste with honey and salt to balance out the acidity. Dress the coleslaw as desired and season with salt.

  • Toast the buns and set aside.

  • Preheat a pan large enough to fit both of the steaks without crowding over medium-high heat. Add enough oil to film the bottom of the pan.

  • Mix the togarashi and the 1 tbs salt and liberally sprinkle on all sides of the tuna steaks.

  • Sear the steaks quickly on each side, about 1 minute depending on the thickness. Ideally the tuna is served blue-rare, or still cold in the center and just barely seared on the outside.

  • Spread the mayo on both sides of the buns and place the steak on top. Add the slaw and the top bun.

Kelsey Coulson
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