| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
|
Main dish, Emeril, Seafood, Barbeque |
2 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Finely chopped tuna steaks |
| 2 |
tb |
Dijon mustard |
| 1/2 |
ts |
Freshly grated ginger |
| 1 |
ts |
Chopped green onion |
| 1 |
tb |
Soy sauce |
|
|
Freshly grated pepper |
| 1 |
tb |
Olive oil |
| 2 |
|
Egg bread rolls |
|
|
Sesame oil |
| 1 |
ts |
Honey |
| 8 |
|
Thin slices of cucumber |
| 2 |
tb |
Radish or bean sprouts |
INSTRUCTIONS
Combine tuna, 1 tablespoon mustard, ginger, onions, soy, and pepper to
taste. Form into 2 3/4 inch thick patties. Heat oil in skillet until hot,
carefully add tuna patties and sear for 4 mins. Meanwhile, split rolls in
half and drizzle with sesame oil. Whisk together remaining mustard and
honey. Flip patties and continue cooking for 5 mins. Place rolls in skillet
and toast. During the last minute of cooking baste patties with honey
mustard mixture. Assemble patties, top each with cucumber and sprouts.
Serve with top of roll askew to see presentation. Formatted by
jayne@idt.net
Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Aug 12, 1998
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