Fishmonger Tuna Burger with Double-Barreled Potato Salad
This tuna burger, topped with Wharf Dressing and slaw, and served with a side of double barreled potato salad, is savory, sweet and tangy - the perfect flavor combo for Florida seafood FINatics. Surf's up, so dig in!
Ingredients
Slaw Ingredients
- 1 Cup red cabbage shredded
- 1 unit carrot grated
- 1/4 Cup Red Onion sliced thin
- 1 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- 1 Tbsp lime juice
- 2 tsp brown sugar
- 1 tsp Olive Oil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp nigella seeds (optional)
Wharf Dressing Ingredients
- 1/3 Cup Duke's Mayonnaise my preferred brand, but you can use alternatives
- 2 Tbsp organic ketchup
- 1 Tbsp stone ground mustard
- 2 tsp dill relish
- 1 tsp worcestershire sauce
- 1/2 tsp favorite red hot sauce
- 2 unit scallions white ends apron 3" long, roots removed, diced
- 1 clove Garlic chopped
Fishmonger Burger Ingredients
- 1 lb Blackfin or Ahi tuna cut into approximately 1 inch squares
- 2-3 Tbsp grape seed or avocado oil
- 1 unit large shallot chopped
- 1/2 Cup Red Bell Pepper chopped
- 1/2 Cup Parsley chopped
- 1 Tbsp organic ketchup
- 1 Tbsp brown sugar
- 2 tsp Red Wine Vinegar
- 1 clove Garlic chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 dash hot pepper sauce
- 4 units mini challah or brioche buns
Double-Barreled Potato Salad Ingredients
- 2 units medium size sweet potatoes or yams peeled and cubed around 1"
- 2 units medium size baking potatoes peeled and cubed around 1"
- 2 stalks celery chopped
- 1/3 Cup Red Onion diced
- 1/3 Cup Italian parsley chopped
- 1/3 Cup Duke's Mayonnaise other brands OK
- 2 Tbsp Avocado Oil
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp course ground mustard
- 1 Tbsp capers drained
- 1 tsp grated lemon zest
- 1 tsp sea salt for dressing
- 1 Tbsp sea salt for potato water
- 1 tsp ground black pepper
- 1 tsp dill seed
- 8 pieces Sicilian olives pits removed and diced
Instructions
Slaw Instructions
- Whisk all ingredients except cabbage, carrot and onion in bowl.
- Pour above ingredients over cabbage, carrot and onion. Mix well and place in refrigerator for 1 hour or more.
Wharf Dressing Instructions
- Mix above ingredients together and place in refrigerator for at least ½ hour before serving allowing all ingredients time to acquaint.
Fishmonger Burgers Instructions
- Add shallot, red pepper, parsley and garlic to food processor and pulse 3-4 times.
- Whisk catsup, brown sugar, Worcestershire sauce, red wine vinegar, salt, black pepper and hot sauce together in bowl and add to food processor. Pulse 2-3 times.
- Add tuna to food processor and turn on for 2-3 seconds ensuring that all ingredients are combined evenly. Run until everything is mixed to a consistency for making patties but do not over process.
- Evenly portion all burger ingredients on a plate and then make 4 burger patties.
- Place burger patties in refrigerator for ½ hour to 1 hour to firm.
- Heat cast iron skillet to medium high. Add half of oil to skillet. Cook burgers in skillet for 1-2 minutes or until lightly seared on bottom. Pick up burgers and add a bit more oil to the skillet. Turn burgers and cook for another 1-2 minutes until lightly seared on other side. Do not overcook. Burgers should be lightly seared on outside and pink to light pink on inside.
- Remove burgers from skillet and set aside.
- Toast center of buns until lightly browned.
- Brush Wharf dressing on center of both buns.
- Add burger to bottom bun and top with slaw. Add top bun and chow!
Double-Barreled Potato Salad Instructions
- Make dressing - Whisk mayonnaise, avocado oil, vinegar, mustard, capers, lemon zest, sea salt, black pepper, and dill seed together in large bowl and set aside.
- Place baking potatoes in large pot and add 1 ½ quarts of salted water. bring to a boil on stove top.
- Cook baking potatoes for 3 minutes and then add sweet potatoes.
- Cook for 6 to 8 minutes or so until both potatoes are tender.
- Drain potatoes and add to dressing ingredients in large bowl. Stir all ingredients together, then place bowl in refrigerator to cool for about an hour.
- After the potato mix has cooled, mix in olives, onion, celery, and parsley. Let potato salad sit in refrigerator for about another hour to allow all ingredients to cool a bit more and acquaint.