Grilled Tuna Steak Burgers Topped With Creamy Dill Cucumber Salad
Tuna Steak Burgers
6 – Yellowfin tuna steaks 3/4 to 1 lb each – 1 inch to 1 1/4 inches thick
1 Tbsp of sea salt
1 Tbsp of ground white pepper
4 Tbsp of extra virgin olive oil
Creamy Dill Cucumber Salad
3 medium cucumbers haled length wise and sliced 1/4 inch thick on the bias.
1 tsp of salt
1/2 of a medium red onion sliced paper thin
1 Cup of Sour Cream
1/4 Cup of fresh, minced Dill
2 Tbsp of Apple Cider Vinegar
1 tsp of sugar
1 tsp of ground white pepper
6 – Onion Rolls from your favorite bakery.
First take the cucumbers and place in a colander. Mix in the 1 sp of salt. Weight the mixture using a quart sized bag filled with water. Let this sit for at least an hour.
Start the fire.
Mix the sour cream, minced dill, apple cider vinegar, sugar and white pepper in a bowl and refrigerate until ready to use.
Prepare the tuna steaks by brushing with olive oil and then a healthy sprinkling of sea salt and white pepper.
Tend the fire.
Before placing the grill grate on the fire make sure it is oiled good to help prevent the tuna from sticking to the grate. Have a set of tongs with paper towels and extra oil handy to re-oil the grate during turning.
Get the tuna on the grill. We are looking for a rare to medium rare tuna steak. Prepare and grill accordingly to time when guests are ready to eat. Cook to desired doneness. Take off the grill and allow to rest for at least 5 minutes. Remember, there will be residual heat which will cook the tuna even further so be careful!
After taking tuna off of the grill, take the cucumbers and dry them using towels. Place them in a large bowl and mix with the remaining cucumber salad ingredients. Make sure not to forget the onion!!
Plating these Tuna Steak Burgers
Take the onion roll bottoms and place on plates. Take one Tuna Steak and place on each onion roll bottom. Take a healthy portion of the Cucumber Salad and place on top fo the Tuna Steak. Place each bun top carefully on top of each finished burger.