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Thai Curry Tuna burger

S-met

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Albacore Tuna burgers for dinner. Started yesterday morning with a couple of tuna loins.

Thinly slice the whites of the onions saving the greens for garnish.
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Grate ginger and finely dice lemongrass
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Zest and juice two limes
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Add a heaping tablespoon of red curry paste and a splash of oil
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Mix all ingredients into a paste
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*Cube tuna into bite size chunks (auto correct error)
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Let it marinate for a few hours up to a day in the fridge
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Dinner time... into the pan, 6-8 min turning several times. Don't overcook the tuna
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And remember the green onion tops. Thin slice and garnish.
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Thanks for looking.
 
Last edited:

chef jimmyj

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Nice! I was just watching a video on Thai Fish Cakes today. The flavored fish was pureed into a sticky paste, but the same general concept.
Your post is inspiring as we picked up 2 pounds of Tuna Steaks, on sale, this past Saturday.
I used Mae Ploy for years but have been using Maseri lately. I find is less salty and it doesn't have the Shimp Paste, that messes with my Daughter's shellfish allergy...JJ
 

SmokinAl

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Awesome looking sammie!
It looks delicious!
Al
 

dirtsailor2003

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Sounds tasty. All of our albacore is canned. Hopefully we’ll catch some more this season. Would be nice to have a few loins in the freezer.
 

tropics

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What kind of Tuna is that? I looked up Chub Tuna and only got results for Mackerel
Richie
 

S-met

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Sounds tasty. All of our albacore is canned. Hopefully we’ll catch some more this season. Would be nice to have a few loins in the freezer.
I wss buying tuna off the pier on my last trip through Newport. I was surprised to learn how many locals just can the tuna. I vac-pac and cover with ice and dry ice to flash freeze. Into the freezer! I gave this recipe to the people on the pier. Also told them about the collars. I was appalled to learn how many collars were destined for crab traps!
What kind of Tuna is that? I looked up Chub Tuna and only got results for Mackerel
Richie
Albacore tuna. Usually the same stuff that is in canned tuna. Any fatty fish would do well, sardines or mackerel would probably be good.
 

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