GMA Recipe: Tuna Burger With Tomato Glaze and Green Tomato Salsa

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Tuna Burger With Tomato Glaze and Green Tomato Salsa
From Chef Jack McDavid
2001

It's a new and different recipe to cook on the grill.

Ingredients

2 lbs. fresh tuna steaks, finely chopped

Freshly ground pepper

Salt

8 rolls

Watercress

Directions

1. Shape the ground tuna firmly into eight round uniform patties (about 1-1/2 inches thick).

2. Place in the refrigerator for 30 minutes (the burgers must be very cold to hold their shape when cooking).

3. Brush both sides of the burgers lightly with the tomato glaze and season with salt and pepper to taste.

4. Preheat grill.

5. Grill burgers for 3-4 minutes on each side for medium doneness, basting often with the tomato glaze.

6. Serve burgers with watercress and Green Tomato Salsa.

Tomato Glaze

Ingredients

2 medium green tomatoes, diced

1 cup white wine vinegar

1 tablespoon ginger, finely chopped

3 tablespoons soy sauce

1/4 cup light brown sugar, firmly packed

2 tablespoons Dijon mustard

3 tablespoons lime juice

1 teaspoon freshly ground white pepper

Directions

1. Combine the vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil.

2. Reduce the heat to low and simmer until the volume is reduced by half (about 30 minutes).

3. Add the green tomatoes for the last five minutes.

4. Add the mustard and cook an additional two minutes.

5. Remove from the heat and add the lime juice and white pepper.

6. Let cool.

Green Tomato Salsa

Ingredients

4 large green tomatoes, seeded, cored and diced

1 large sweet red onion, peeled and diced

1 yellow pepper, seeded and diced

1 tablespoon chopped cilantro

1 jalapeno pepper, seeded and diced

1/4 teaspoon salt

1 teaspoon honey

2 teaspoons rice wine vinegar

1/2 teaspoon peanut oil

Freshly ground pepper

Salt

Directions

1. Mix tomatoes, onions, peppers, cilantro, jalapeno and 1/4 teaspoon salt in a bowl.

2. Allow to sit for 1/2 hour.

3. Pour juice and add honey, vinegar and peanut oil.

4. Refrigerate 1/2 hour.

Recipes Copyright 2001 Chef Jack McDavid