I had the good fortune of Cooking at Craig & Sally's in St Thomas (USVI)

The fishermen literally brought the freshest fish to our back door every day

Fresh Tuna Burgers sold like hot cakes at lunch,

Check this Out….

For 4 Burgers use only the freshest sushi grade tuna you can find


1 teaspoon ginger

1 teaspoon honey

½ red onion grated

½ red pepper, finely diced

2 pounds Tuna ( no sinew or red blood line)

½ teaspoon sesame oil

Arugula greens or leaf lettuce

4 Grilled Pineapple Rings

¼ cup Teriyaki Glaze

½ Cup Sweet Chili Sauce or Spring Roll Sauce (available in Asian Markets)

2 tablespoons wasabi whisked with ¾ cup of Mayonnaise

vegetable oil for cooking

4 Bulkie or Water Rolls- toasted

flour for dusting

For the Burgers; pulse the honey and ginger in a food processor. Add the onion, diced peppers, tuna and sesame oil and just pulse a few times to combine. Make 4 patties and chill.

For the Sweet Chile Teriyaki Glaze; heat the teriyaki and sweet chili sauce over medium heat and reduce by 40 percent & reserve.

Heat about 2 tablespoons of oil in a large skillet over medium high heat.

Dust the burgers with flour and sear for 1 minute on the first side.

Flip over and sear another minute.

Dump out the excess oil in the pan and add the Chile-Teriyaki Glaze

If you like them rare just let the glaze thicken on the tuna burgers and add the pineapple rings to warm through.

If you liked them cooked more place in a 350 degree oven and bring up to your liking

Construct the burgers on toasted buns

Topping with the pineapple rings, Arugula leaves and Wasabi Mayonnaise


Http://chefalbano.blogspot.com

www.craigandsallys.com