Fishmonger Tuna Burger with Double-Barreled Potato Salad
Margaret Covello
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!
1lbBlackfin or Ahi tunacut into approximately 1 inch squares
2-3Tbspgrape seed or avocado oil
1unitlarge shallotchopped
1/2CupRed Bell Pepperchopped
1/2CupParsleychopped
1Tbsporganic ketchup
1Tbspbrown sugar
2tspRed Wine Vinegar
1cloveGarlicchopped
1/2tspsea salt
1/2tspground black pepper
1dashhot pepper sauce
4unitsmini challah or brioche buns
Double-Barreled Potato Salad Ingredients
2unitsmedium size sweet potatoes or yamspeeled and cubed around 1"
2unitsmedium size baking potatoespeeled and cubed around 1"
2stalkscelerychopped
1/3CupRed Oniondiced
1/3CupItalian parsleychopped
1/3CupDuke's Mayonnaiseother brands OK
2TbspAvocado Oil
2TbspRed Wine Vinegar
1Tbspcourse ground mustard
1Tbspcapersdrained
1tspgrated lemon zest
1tspsea saltfor dressing
1Tbspsea saltfor potato water
1tspground black pepper
1tspdill seed
8piecesSicilian olivespits 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.
Keyword Fishmonger Approved, Local Recipes St. Petersburg FL, Local St. Pete Recipes, Maximo Seafood Shack, Recipes Using Local St. Pete Ingredients, Tuna Burger Recipe