Recipe: Tuna Burgers with Cilantro Pesto

TUNA BURGERS WITH CILANTRO PESTO

1 pound fresh tuna or swordfish steaks, skin and dark edges trimmed
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh ginger
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
3 tablespoons Pickapeppa sauce
4 hamburger buns, split and toasted
Cilantro Pesto (for serving, recipe follows)

Prepare a grill or preheat a broiler.

With a large knife, finely chop fish until it has the consistency of ground meat. (Do not use a food processor; it will make the fish too pasty.)

Transfer to a bowl and add mustard, Worcestershire sauce, ginger, jalapeno, garlic, salt and pepper; mix well. Form into four 3/4-inch thick patties. Brush both sides of the patties with oil.

Grill on an oiled grill rack or broiler, basting with Pickapeppa sauce. until the patties are just cooked through, 3 to 4 minutes.

Serve on toasted buns and garnish with Cilantro Pesto and grilled red onions.

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CILANTRO PESTO

The pesto can be stored, covered, in the refrigerator for up to 2 days.

2 tablespoons slivered almonds
2 cloves garlic, crushed
2 cups lightly packed cilantro leaves
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
2 tablespoons nonfat plain yogurt
1 tablespoon fresh lime juice

Toast almonds in a small, dry skillet over medium heat, stirring or shaking the pan almost constantly until golden, 2 to 3 minutes. Remove almonds from the pan and let cool slightly.

With the motor running, drop garlic into a food processor or blender. Add the toasted almonds and process until ground.

Add cilantro, salt and pepper. Process until finely chopped.

With the motor running, gradually add oil, yogurt and lime juice; process until the mixture forms a paste. Taste and adjust seasonings.

Makes 4 servings
Source: Eating Well magazine, May/June 1995
From: Nancy/CA, 01-07-98