| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 40 min |
| Yield: | 4 burgers |
| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 40 min |
| Yield: | 4 burgers |
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons adobo from a can of chipotle peppers
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced capers
- 1 tablespoon minced shallots
- 2 teaspoons sherry or white wine vinegar
- 1 teaspoon grated ginger (grated on a rasp grater)
- 1 clove garlic, grated on a rasp grater
- Kosher salt and freshly cracked black pepper
- 4 fresh or frozen tuna steaks, about 4 ounces each and 3/4 to 1 inch thick, at room temperature
- Olive oil, for drizzling
- Kosher salt and freshly cracked black pepper
- 4 brioche or potato rolls, split
- Butter, for the rolls
- 1 clove garlic, peeled
- Butter lettuce leaves, for topping
- Pickled red onions, for topping
- 1/2 jalapeno, thinly sliced
- Fried Shallots, recipe follows, for topping
- 6 to 8 medium shallots, very thinly sliced on a mandoline
- Neutral oil, for frying
- Kosher salt
Instructions
- For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
- For the tuna: Preheat a large grill pan on high heat until very hot.
- Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
- Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
- Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots.
- In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 980 |
| Total Fat | 72 g |
| Saturated Fat | 16 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 38 g |
| Cholesterol | 91 mg |
| Sodium | 878 mg |
| Serving Size | 1 of 4 servings |
| Calories | 980 |
| Total Fat | 72 g |
| Saturated Fat | 16 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 38 g |
| Cholesterol | 91 mg |
| Sodium | 878 mg |
Reviews
I got back from my fishing trip , where I caught a Yellowfin tuna . I have a lot of opportunities to try different recipes. This Chipotle Mayo was sooo flavorful. The tuna paired well with the Mayo and bread . I was wearing socks but after the first bite it knocked them completely off . I’m am not a fan of cappers so I omitted them but the Mayo was still amazing .
Absolutely excellent! I prepared the tuna steaks sous vide style and seared them for 3 minutes on each side. I also made the crispy shallots. Mine did not crisp up. Wondering if it was because they were older. Still wonderful and and added a perfect hint of sweetness to the sandwich.
I did everything except for the pickled onion, only because I didn’t have the time. Came out sensational. Everyone loved these burgers!
This recipe is so delicious! It felt like I was eating at a restaurant in my own house.
My husband can’t stop raving about how good it was. I made the shallots earlier in the day and they came out great and flavorful. The tuna steak was cooked just right- I don’t make it very often and was concerned about it getting dried out. I cooked it like Geoffrey said and it was perfect!
Thank you for a wonderful meal! Will make it again.
We made this recipe, delicious! Amazing flavors!
Sooooooooo good! Flavors here are unreal. One of the best meals I’ve made.
Delicious! Made this for dinner last night. We skipped making the crispy shallots and used canned french fried onions. My boyfriend is still commenting today about how good dinner was last night! GZ knocked it out of the park.