I got some pictures yesterday of my niece’s first day at big girl school (what a dote!) and then it hit me–summer is almost done, or for those of you across the pond it never really got started. Sorry ’bout that.
Here Stateside we celebrate Labor Day on Monday, meaning it’s a bank holiday weekend and our last official Summer who-ha before Autumn starts creeping in. We’ve been suffering a heat wave here this past week, so I made some refreshing ‘burgers’ that are a great idea for your last ‘summer’ weekend.
1 lb sushi grade Ahi Tuna
2 tbsp low-sodium tamari (soy sauce)
1 1/2 tbsp olive oil
1/2 tsp wasabi paste
1 lime – zested
squeeze of lime juice
1/4 cup fresh cilantro – chopped
2 tsp ground ginger
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
sprouts (if you’re into them)
Chop the tuna into chunks and add to a food processor. Pulse a few times to break down tuna.
In a large mixing bowl add olive oil, tamari, lime juice and zest, cilantro, ginger, S&P. Mix and add to tuna. Blend until well combined, (1 minute approx) mimicking ground meat.
Form into 4 x 4oz burgers.
Preheat large non-stick saute/grill pan on medium heat for 1 minute. Sear burgers for 2 minutes each side for rare or longer for more well done.
Serve with fresh sprouts and avocado on a toasted whole wheat bun. If, like me, you like a condiment with your burger try my ginger spiced homemade ketchup to give a great contrasting sweet n sour flavor.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.