Tuna Burgers with Green Curry, Ginger and Mango Dipping Sauce
1 pound fresh tuna steaks, cut into 1 inch cubes
1/4 cup diced red and green bell peppers
2 scallions, sliced (green and white parts) 1 small carrot, grated
2 Tablespoons fresh cilantro
2 teaspoons Soy Sauce 1 teaspoon Toasted Sesame Oil 1 teaspoon Ginger Oil 1 egg, slightly beaten
Salt and pepper
Pulse tuna cubes in a food processor about 8-10 times (do not over process or you will end up with a nasty tuna paste). Add ground tuna to bowl of chopped veggies and gently stir until everything is well-distributed. Form mixture into patties and grill on a flat-top griddle for about 4-5 minutes per side.
Green Curry, Ginger and Mango Dipping Sauce
(Inspired by Bobby Flay)
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 Serrano pepper, coarsely chopped (seeds and white pith removed for less heat)
2 tablespoons Thai green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
1 cup water
3 Tablespoons fresh lime juice
3 Tablespoons chopped cilantro leaves
1 Tablespoon honey
Salt and freshly ground pepper
Heat a small amount of vegetable oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and Serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Let mixture cool slightly and then transfer it to a blender. Add the lime juice, cilantro, and honey and blend until smooth. Season with salt and pepper, to taste.
Spoon a dollop of the sauce on each tuna burger.
Save the leftover sauce for topping tacos, scallops, chicken, fish or even use it as a salad dressing. This sauce lasts in the fridge for weeks.
1 15 oz can sweet corn
1/3 cup milk
1 large egg
2 Tablespoons sugar
3 scallions, sliced (white and green parts separated)
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/4 cup yellow corn meal
1/4 cup flour
salt and pepper
Preheat oven to 400 degrees and coat a mini muffin pan with cooking spray. In a large bowl, mix all ingredients until they just come together and drop rounded tablespoons of the batter into the greased muffin tin. Bake for 9-11 minutes. Remove from pan and serve with a tiny dollop of reduced-fat sour cream and green parts of scallions.