The tuna burger is almost a classic. It can be remains to process end-pieces and the like. It consists of two semi-fried pieces of tuna, are piled in the middle of soy crisp onions, some avocado slices as a basis, blanched and sauteed in sesame oil young spring leeks, fresh roasted sesame and ponzu vinaigrette.
soy onions: Cut
red onion into 2-3 mm thick slices. Garlic and ginger slices to it.
300 ml soy sauce, rice vinegar and sake in a 1:1:1 ratio to boil with about 100 grams of brown sugar and pour hot over the onions aside. The mixture for a few hours and place in the refrigerator to cool. Before serving, remove garlic and ginger pieces again and pour the onions.
ponzu vinaigrette:
4 tablespoons soy sauce, 4 tablespoons lemon juice, 8 tablespoons rice vinegar, 1 full tablespoon of each
chopped red onions, ginger, coriander
1 small chopped red chilli without seeds, a 2x2 inch piece of kombu
mix everything and let it sit overnight and then drain. Round to taste with brown sugar. The recipe is a bit unusual, therefore, unfolds but in the end a really nice flavor. You can also use as a dip.
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