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Seared Tuna Steak Burger on Cilantro and Onion Roll (Emeril Lagasse) Recipe

Seared Tuna Steak Burger on Cilantro and Onion Roll (Emeril Lagasse) Recipe

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Seared Tuna Steak Burger on Cilantro and Onion Roll (Emeril Lagasse)

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Ingredients

Count

Nutrition

2339

Calories

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Ingredients:

Serving

4 tbsp olive oil
2 cups small diced onions
2 tbsp sugar
1 (1/4-oz) package of instant yeast
4 tbsp butter
1 cup warm milk (110 degrees )
1 cup warm water (110 degrees )
3 tsp salt
2 tbsp finely chopped cilantro
6 1/2 cups flour
1 egg, slightly beaten
2 tbsp sesame seeds
4 (6 oz) bluefin tuna steaks
essence
1 cup wasabi aioli
6 wonton wrappers cut into squares, fried and seasoned with essence
1 tbsp chopped parsley
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Garnish:
Preheat the oven to 400 degrees. In a saute pan, heat 2 tablespoons olive oil. Caramelize the onions for 2 to 3 minutes. Remove from the heat and turn into the mixing bowl of an electric mixer. Whisk in the milk, water, yeast, sugar and butter. Combine the flour, cilantro, and salt together. Add the flour to the milk mixture. Using a dough hook, mix the dough on low until slightly incorporated. Increase the speed and continue mixing until the dough starts to crawl up the dough hook and comes away from the side. Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm area. Let the dough rise until double in size, about an hour.
Turn the dough out into a floured surface and scale the dough into 8 4-ounce buns. Place the buns on a parchment-lined baking sheet and allow to rise until double in size. Egg wash the buns and sprinkle with sesame seeds. Bake for 10 minutes and then reduce the heat to 350 degrees. Continue baking for about 15 minutes or until the bread is done. Remove from the oven. Slice the buns in half. Season the tuna steaks with Essence. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side for rare. Remove from the heat.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2339.5 Kcal (9795 kJ)
Calories from fat	360.58 Kcal
		% Daily Value*
Total Fat	40.06g	62%
Cholesterol	36.88mg	12%
Sodium	5493.91mg	229%
Potassium	547.16mg	12%
Total Carbs	136.91g	46%
Sugars	5.09g	20%
Dietary Fiber	16.43g	66%
Protein	20.26g	41%
Vitamin C	3.5mg	6%
Vitamin A	0.1mg	4%
Iron	9.8mg	55%
Calcium	467.7mg	47%

Amount Per 100 g
Calories	653.68 Kcal (2737 kJ)
Calories from fat	100.75 Kcal
		% Daily Value*
Total Fat	11.19g	62%
Cholesterol	10.3mg	12%
Sodium	1535.07mg	229%
Potassium	152.88mg	12%
Total Carbs	38.25g	46%
Sugars	1.42g	20%
Dietary Fiber	4.59g	66%
Protein	5.66g	41%
Vitamin C	1mg	6%
Iron	2.7mg	55%
Calcium	130.7mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.