Fresh Tuna Burgers with Asian-Fusion Slaw and Wasabi Cream

W-O-W! If you're sick of your boring old beef/chicken/turkey burger, feast your eyes (and your mouth) on this creation: FRESH Albacore Tuna Burger, complete with Avocado, fresh cilantro, and homemade wasabi cream. Trust me, your taste buds will thank you!!

Fresh Tuna Burgers with Asian-Fusion Slaw and Wasabi Cream


INGREDIENTS

Burgers
1 lb fresh Albacore Tuna Steak
1-2 Cloves Garlic, minced
1/ 4 C Fresh Cilantro, Chopped
Sesame Oil
1 Avocado, sliced
Mango Jicama Salsa*
Ginger-Sesame Soy Sauce*
Wasabi Cream*
Pea Shoots
2 Brioche Buns, toasted

*Recipes Below

Method
Preheat oven to 350. Chop tuna unto very small pieces. Combine with garlic and cilantro. Form into 2 patties. Head oven proof saute pan (or grill) to medium-high heat. Coat pan with sesame oil. Sear burger on one side 2-3 minutes. Flip burger and transfer to oven for 3-4 minutes. Serve on toasted Brioche roll. Top with avocado, mango jicama salsa, ginger-sesame sauce, and wasabi cream. Serve with Asia-fusion slaw.



Asian-Fusion Slaw
1/2 head green cabbage, shredded
Small Red Cabbage, shredded
5 Carrots, shredded
Red Pepper, julienned
Red Onion, thinly sliced
2 T Wasabi Powder
2 T Mirin
1 T Grapeseed Oil
1/4 C flat leaf Parsley, chopped
Salt

Combine all. Cover and refrigerate until ready to serve.


Mango Jicama Salsa
1 Mango, peeled, diced
1/2 Jicama, peeled, diced
1/2 Red Onion, diced
1/4 C cilantro, chopped
1 T sweet thai chili sauce
1 Jalapeno, seeded and veined, diced
1/2t salt

Combine all. Cover and refrigerate 20 minutes to combine flavors.


Ginger Sesame Soy Sauce
1/2 C Soy Sauce
1 T Sesame Oil
1 Clove Garlic, minced
1" knob ginger, peeled, grated
1/2 t chili flake
1/2 T wasabi powder

Combine all, shake well to combine.


Wasabi Cream
1 C Heavy Cream
2 T Sour Cream
2 T Wasabi Powder
2 T Mirin
2 T Sugar
1 t Lemon Juice
1/4 t Salt

Whip cream with immersion blender (or whisk, or blender) until thick. Add remaining ingredients and stir gently to combine, careful not to break the cream. Let sit in 'fridge until read to serve.

Crostini with Goat Cheese and Rosemary-Cherry-Balsamic Chutney

So. Simple. So. Complex. So. Delicious. This is the perfect recipe for entertaining!! Incredibly quick and easy to put together, all whole ingredients, incredibly easy to eat, incredibly delicious on the palate! You, your guests, and your taste buds will thank you!!


Crostini with Goat Cheese and Rosemary-Cherry-Balsamic Chutney

Ingredients
1-lb Cherries, pitted, chopped
10 sprigs Rosemary, stripped, chopped
4 cloves Garlic, minced
1/4 C Balsamic Vinegar
2 T Grapeseed Oil (can substitute olive oil)
4-6 oz. Goat Cheese
1 loaf French Bread, cut on the bias into 1/2" slices (I buy the thinnest loaf I can find - its easier it eat)

Method
In saute pan set over low-medium heat, add cherries and rosemary. Saute 2-3 minutes. Add garlic, saute 1 minute. Add balsamic and oil. Saute 2-3 minutes. Cherries should darken in color and become very soft.

Toast bread until barely golden (you want it to still maintain a little softness). Spread with goat cheese and top with chutney. Garnish with fresh rosemary sprigs.

The cherry chutney will keep for about 4 days in the refrigerator. It's really good on anything! I have it for a quick on-the-go breakfast on a half bagel with cream cheese.