Ingredients:
- 1 lb well-chilled sushi-grade tuna steaks
- about 4 1/2 cups vegetable oil (about 36 fl oz)
Directions:
- Toast sesame seeds: Put oven rack in middle position and preheat oven to 350°F. Toast sesame seeds in a shallow baking pan in oven, stirring occasionally, until golden, 12 to 15 minutes. Cool completely. Transfer 2 tablespoons seeds to a small bowl and 1/4 cup to grinder. Transfer remaining 3/4 cup to a wide shallow bowl.
- Prepare shoestring zucchini for frying: Halve 3 zucchini crosswise, then cut lengthwise into 3/4-inch shoestrings using slicer. Toss with 1 teaspoon salt in a large sieve set over a bowl and drain 30 minutes.
- Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
- Form burgers: Finely chop tuna with a large wet knife (about 3/4-inch pieces). Stir together soy sauce, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then stir in tuna. Divide tuna mixture into 4 portions. Pack 1 portion in a 1/2-cup measure, then invert onto seeds in shallow bowl. Gently press tuna to form a patty 3 1/2 inches in diameter, then coat completely with seeds and transfer to a wax-paper-lined plate. Form, coat, and transfer 3 more burgers in same manner. Chill, covered with plastic wrap, until ready to cook. Discard any sesame seeds remaining in shallow bowl.
- Make sesame mixture: Grind seeds that are already in grinder, pulsing until ground to a flour, then add to remaining seeds (2 tablespoons) in small bowl.
- Prepare zucchini: Remove julienne attachment from slicer, then cut remaining zucchini lengthwise into 3/4-inch-thick ribbons using slicer. Gently toss with 1/4 teaspoon salt in a large bowl and set aside (zucchini will wilt and become tender).
- Heat 1 inch oil in a 5- to 6-quart heavy pot over moderate heat until thermometer registers 330°F.
- Toss all of shoestring zucchini with half of sesame mixture in another large bowl, then fry in 4 batches, turning occasionally with a slotted spoon, until zucchini are golden, about 2 minutes per batch. (Return oil to 330°F between batches.) Transfer zucchini as fried to paper towels to drain. Toss each batch of zucchini immediately with some of remaining sesame mixture.
- Cook burgers and assemble dish: Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook burgers, turning over once, about 2 minutes total for medium-rare tuna (seeds should be golden brown).
- Drain zucchini ribbons and divide among 4 plates, then top with burgers and fried shoestring zucchini. Serve burgers with additional soy sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2325.35 Kcal (9736 kJ) | ||
| Calories from fat | 2369.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 263.25g | 405% | |
|---|---|---|---|
| Sodium | 255.66mg | 11% | |
| Potassium | 228.51mg | 5% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 5.6mg | 31% | |
| Calcium | 354.2mg | 35% | |
| Amount Per 100 g | |||
| Calories | 783.6 Kcal (3281 kJ) | ||
| Calories from fat | 798.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.71g | 405% | |
|---|---|---|---|
| Sodium | 86.15mg | 11% | |
| Potassium | 77mg | 5% | |
| Total Carbs | 2.99g | 3% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 1.51g | 18% | |
| Protein | 2.46g | 15% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 1.9mg | 31% | |
| Calcium | 119.4mg | 35% | |
* 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.
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