Seared tuna steak burger on cilantro & onion roll

8 servings

Ingredients

Quantity Ingredient
4.00 tablespoon olive oil
2.00 cup small-diced onions
2.00 tablespoon sugar
¼ ounce instant yeast -; (1 pkg)
4.00 tablespoon butter
1.00 cup warm milk; (110 degrees)
1.00 cup warm water; (110 degrees)
3.00 teaspoon salt
2.00 tablespoon finely-chopped cilantro
6½ cup flour
1.00 egg; slightly beaten
2.00 tablespoon sesame seeds
4.00 six-ounce bluefin tuna steaks
1 emeril's essence; see * note
1.00 cup wasabi aioli
1 pickled ginger and cabbage slaw; see * note
1 === garnish ===
6.00 wonton wrappers; cut into squares, fried;
1.00 tablespoon chopped parsley

Directions

* Note: See the "Emeril's Essence Information" and "Pickled Ginger And Cabbage Slaw" recipes which are included in this collection.

Preheat the oven to 400 degrees. In a saute pan, heat 2 tablespoons olive oil. Caramelize the onions for 2 to 3 minutes. Remove from the heat and turn into the mixing bowl of an electric mixer. Whisk in the milk, water, yeast, sugar and butter. Combine the flour, cilantro, and salt together. Add the flour to the milk mixture. Using a dough hook, mix the dough on low until slightly incorporated. Increase the speed and continue mixing until the dough starts to crawl up the dough hook and comes away from the side. Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm area. Let the dough rise until double in size, about an hour. Turn the dough out into a floured surface and scale the dough into eight 4-ounce buns.

Place the buns on a parchment-lined baking sheet and allow to rise until double in size. Egg wash the buns and sprinkle with sesame seeds. Bake for 10 minutes and then reduce the heat to 350 degrees.

Continue baking for about 15 minutes or until the bread is done.

Remove from the oven. Slice the buns in half. Season the tuna steaks with Essence. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side for rare.

Remove from the heat. To assemble the burger, spread the aioli on both sides of the bun. Place the tuna topped with the slaw in-between the bun. Garnish with the fried wonton chips and chopped parsley.

This recipe yields 8 tuna-steak burgers.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2394 broadcast 10-04-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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