Tuna Fillet Burger on Herbed Foccacia with Roasted Chilies and Tomatillo Sauce and Crunchy Red Cabbage Slaw

Recipe courtesy of Chef Bren Ankrum – Culinary Editor
For those that crave the texture and format of the all American burger yet wish to avoid red meat this is really a cool alternative all the while adding Omega III’s to your diet. Inspired by an episode of Diners, Dives and Drive-ins which featured a Florida restaurant making creative fish dishes, one of which was a marlin burger, I decided to use tuna lightly seared to create our own version of the fish burger. This will stay on the menu. It was really tasty and quite filling.
Toss in a fresh salad of choice and a glass of wine and….
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Equipment/ utensils required:
Chef’s knife, cutting board, sauté pan, tin foil, food processor, spatula, mixer, measuring spoons, cups, outdoor grill, flat grill or iron skillet
2 Foccacia sandwich size loaves (See basic foccacia recipe here)
8 to 12 oz. of fresh tuna fillet cut into 1 inch cubes
2 tbsp. olive oil
3 tsp. black pepper
¼ tsp. kosher salt
Roasted Chilies, tomatillos, jalepeno, ketchup
6 medium tomatillos, shucked and washed
6 roasted green or red or combination chilies, no seeds
1 ½ lemons juiced
1 or 2 fresh jalapenos, (depending on amount of heat sought) seeded
Pinch of salt and black pepper
¼ cup Greek yogurt
Red Cabbage Slaw
¼ head small red cabbage sliced to thin julienne like pieces about 1 inch long
¼ of a small red onion slice thin, pieces about 1 inch long
1 cup cilantro leaves chopped coarse
1 tsp. organic cane sugar
1 tsp. Kosher salt
Juice of one lemon
1. Make the foccacia buns ahead of time to allow cooling. The recipe for the bread is only changed in that, instead of one large loaf it is divided into eight smaller sandwich sized loaves.
2. Place the tomatillos, jalepeno(s), roasted chilies and rest of the ketchup ingredients into the food processor and puree until no chunks left. Place in a container and refrigerate until ready to complete at service. This will make more than necessary for two burgers.
3. Toss the slaw ingredients together and place in refrigerator until ready to assemble the burgers.
4. Place the tuna cubes into the processor with the rest of the burger ingredients except 2 tsp. ground black pepper.
5. Pulse the processor to just break down the tuna. Do not puree! Chunky or lumpy is the desired outcome.
6. Using a fork or your clean hands form the patties and top the first side to be seared with 1 tsp. of the black pepper. Add a little oil to your flat grill or iron skillet that has been heated to at least medium high as you want a hot pan or grill to quickly sear the outside of the tuna without cooking the inside if you want a sashimi style, other wise use lower heat and cook through although I do not recommend this for taste or texture in my opinion. Sear just long enough to lightly brown the first side, turn and sear for about 20 seconds, remove and let rest while you mix together the sauce.
7. Add the Greek yogurt to the about ¼ cup of the ketchup mixture and stir together.
8. Cut the buns in half and add 1 tbsp. of the sauce to the bottom slice of the bun, then the tuna burger, more sauce and half the red cabbage slaw to the top.
9. Serve
Serves Two
Nutritional Information per tuna burger (just the patty):
Calories 308, Fat 15.1 gm, Cholesterol 75 mg, Sodium 209 mg, Carbohydrates 2.0 gm, Protein 41.0 gm.
If you were to use ground beef the calories would be 444, fat 24.2, cholesterol 151, carbs 2.0, and protein 52.0

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