What’s For Dinner?
(First star is lowest, fourth star is highest)
2007 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
In his story on chefs' cookbooks, John Kessler called this, "Flat-out, omigod, stuff-your-face good. This is the tuna burger you won't be able to live without. The basil and oil do so much to deepen and frame the flavor of the tuna."
Hands on time: 5 minutes Total time: 1 hour and 30 minutes Serves: 4
1/2 pound fresh tuna
4 garlic cloves
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 anchovies, minced
1/2 cup minced basil
2 1/2 teaspoons soy sauce, divided
Fine sea salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon grated fresh ginger
4 hamburger buns
1 tablespoon grapeseed or canola oil
2 cups mesclun greens
1 tablespoon red wine vinegar
4 thick slices ripe tomato
16 thin potato chips
Combine the mayonnaise, ginger and the remaining 1/2 teaspoon soy sauce in a small bowl, mixing well. Set aside. Place the buns cut side up on a baking sheet. Place under the broiler and toast until golden brown. Remove from the oven, and turn oven down to 250 degrees.
Heat the grapeseed oil in a medium nonstick saute pan over medium-high heat. Add the burgers and cook for about 1 to 1 1/2 minutes per side for rare. Remove the burgers to a plate and let them rest in a warm spot for a couple of minutes; or, if you want the burgers cooked more, place them on an ovenproof tray and then into the oven for 2 to 3 minutes. Meanwhile, in a small bowl, toss the greens with the remaining 1 tablespoon olive oil and the vinegar. Season to taste with salt and pepper.
Spread the cut sides of the buns with the seasoned mayonnaise. Place the burgers on the bottom halves of the buns. Top each burger with a slice of tomato, 4 potato chips, if desired, and some greens. Place the tops of the buns on top or on the side.