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Tuna Burgers with Wasabi Slaw
Serves 4.
Note: Adapted from "Simply Grilling," by Jennifer Chandler.
For the slaw:
* 2 tbsp. wasabi powder
* 1-1/2 tbsp. water
* 1/2 c. mayonnaise
* 1 tsp. grated fresh ginger
* 1 garlic clove, minced
* 2 c. finely shredded cabbage or coleslaw mix
* Kosher salt
* Freshly ground black pepper
For the burgers:
* 1 lb. sushi-grade tuna, cut into 1-in. pieces (you can substitute wild-caught salmon)
* 2 tbsp. Dijon mustard
* 1 garlic clove, minced
* 1 tbsp. finely diced shallots
* 1 tbsp. finely grated fresh ginger
* 1 tsp. finely grated lemon zest (colored portion of peel)
* 4 hamburger buns (I like to use whole wheat English muffins)
To prepare the slaw: In a small bowl, mix together wasabi powder and water, forming a paste. Add mayonnaise, 1 teaspoon ginger and 1 minced garlic clove; stir until well combined.
Place cabbage in a medium bowl. Add wasabi mayonnaise and toss until evenly coated. Season with salt and pepper to taste, then cover and refrigerate until ready to serve.
To prepare the burgers: Place tuna in a food processor and chop until coarsely ground. Do not overprocess: The tuna should be minced but not puréed, similar to the texture of ground beef. Transfer the tuna to a large bowl.
Add mustard, 1 minced garlic clove, shallots, 1 tablespoon ginger and lemon zest; gently stir to combine. Divide the mixture into 4 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a patty about 3/4 -inch thick. Cover; refrigerate for at least an hour or as long as overnight.
Preheat a clean grill to medium-high for 8 to 10 minutes with the lid closed. Open the grill and lightly brush the grates with vegetable oil.
Place the burgers on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 3 to 4 minutes per side for medium-rare. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.
To serve, place each burger on the bottom half of a bun and top with wasabi slaw. Add bun tops and serve immediately.
Chicken, Pineapple, and Veggie Kabobs
- 1 cup ketchup
- 1/4 cup low sodium soy sauce
- 2 tbsp. each honey and brown sugar
- 1 tablespoon yellow mustard
- 2 whole garlic cloves
- 1 lemon, juiced
- 8 boneless skinless organic chicken thighs, cut in 2 inch pieces
- 1/2 fresh pineapple, peeled and cut into 2 inch chunks
- 1 red, yellow, or orange bell pepper, cut into 2 inch chunks
- 1 yellow or sweet white onion, cut into 2 inch chunks
- 16 small mushrooms
- 16 wooden skewers, soaked in water for 30 minutes
- Extra virgin olive oil, for brushing
- Kosher salt and freshly ground black pepper
In a saucepan over medium heat, add the ketchup, soy sauce, honey, sugar, mustard, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
Heat an outdoor grill or a grill pan. Thread each cut-up chicken thigh on a skewer (you should have 8 skewers of chicken chunks).
Thread the cut-up pineapple and vegetables onto the skewers, alternating pineapple, pepper, onion and mushrooms (you should have 8 veggie skewers).
Brush skewers with olive oil and season lightly with salt and pepper.
Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later.
Brush skewers with some of the sauce. Cook on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Discard the basting sauce.
Serve with reserved barbecue sauce on the side for dipping. Serves 8 (one each of the chicken skewer and the veggie skewer).
Grilled Fruit Kabobs *
- Fruit of choice (apples, grapes, pears, nectarines, peaches, plums, bananas, pineapple, strawberries etc.) enough to make at 6-8 skewers
- 2 tbsp honey
- 1 tbsp butter
- Soak 6-8 wooden skewers in water for 30 minutes.
- Cut fruit into similar size chunks and put on skewers.
- Clean grill well and preheat over medium to medium low heat.
- In a small saucepan or in the microwave, melt honey on low heat (just until melted) with the butter.
- Place the skewers onto the grill and baste the skewers with honey glaze.
- Cook for 5 minutes and turn and cook for 3-5 more minutes.
- Continue to baste the fruit throughout the cooking time.
- Serve plain or with the yogurt dip.
Yogurt Dip *
- 6 oz Greek-style yogurt
- 3 tbsp cream cheese, softened
- 2 tbsp honey
- 1/2 tsp vanilla extract
- 1-2 tbsp water
- Mix together yogurt, cream cheese, honey, vanilla and 1 tbsp of water.
- With a hand held mixer, blend on high for 45 seconds to a minute or until texture becomes smooth and lighter.
- If you would like the texture to be smoother, add the other 1 tbsp of water.
* Adapted from http://wholelifestylenutrition.com/recipes/dessert/family-friendly-fridays-grilled-organic-fruit-kabobs/
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