Thursday, July 19, 2012

Tuna Burgers with Carrot-Ginger Sauce


Ingredients

For the Sauce:

  • 1 small carrot, roughly chopped
  • 1 1/2-inch piece ginger, peeled
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low-sodium soy sauce
  • Pinch of sugar
  • Kosher salt and freshly ground pepper

For the Burgers:

  • 1 pound sushi-grade tuna
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons low-sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon grated fresh ginger
  • Kosher salt and freshly ground pepper
  • 1 cup spicy sprouts, for garnish
  • 4 whole-grain hamburger buns
  • 1/2 avocado, sliced

Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.
Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
Photograph by Con Poulos

Margarita Chicken Skewers



Ingredients

  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 strips
  • 1 10-ounce can frozen margarita mix, thawed
  • 2/3 cup tequila
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons chicken seasoning
  • Vegetable oil, for the grill
  • Baby arugula and lime halves, for serving

Directions

Place the chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag; squeeze out the air and seal. Massage the bag to combine the ingredients. Refrigerate for 30 minutes to 1 hour. Meanwhile, soak 12 wooden skewers in water.
Preheat a grill to medium. Remove the chicken from the marinade; thread each piece onto a skewer. Oil the grill grate; grill the chicken skewers for 1 to 2 minutes per side, or until the meat is cooked through. Serve on a platter with arugula and lime.
Photograph by Mark Peterson