Recipes Included On This Page Thousand Tropical Island Sauce Tuna Steak Burgers (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Thousand Tropical Island Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fat free, regular, or vegan mayo 2 tablespoons ketchup -- (2 to 3) 1 tablespoon good quality sandwich pickle relish or a chopped dill pickle [used Relish] 1/4 teaspoon Mrs Dash Caribbean Citrus lemon pepper to taste 5 drops Calypso hot sauce [you can omit for those who don't like hot] -- (5 to 6) If you can't find the Mrs Dash use your favorite all purpose and add a dash of lemon juice to taste. Combine all ingredients, taste, adjust to taste and chill until ready to use. Use to top cooked bean burgers along with the onions and perhaps some fresh lettuce, fresh tomatoes and other toppings you like. Thousand Tropical Island Sauce for bean burger or any ole burger Contributed to the FareShare Gazette by Philo; 19 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Tuna Steak Burgers (Gail Hall) Recipe By : Gail Hall Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tuna steaks -- (4 to 5 ounces each) * Sea Salt and Freshly Ground Pepper -- to taste 2 hamburger buns 2 tablespoons mayonnaise 1 teaspoon chipotle in adobo -- ** 1/2 cup pickled cucumber -- *** 1 medium vine ripened tomato -- cut into 1/4-inch slices 1 romaine lettuce leaf -- (1 to 2) vein removed and finely sliced To cook tuna steaks on the BBQ, either place on an oiled fish grate or oiled cast iron frying pan (make sure the frying pan is hot before adding the tuna). BBQ on high allowing 1 to 2 minutes per side for rare to medium rare, 2 to 3 minutes for medium and 3 to 4 minutes for well. If cooking on stove top, use a hot oiled cast iron frying pan and allow 1 to 2 minutes per side on high heat for medium rare, 2 to 3 minutes for medium and 3 to 4 minutes for well. Place cooked tuna on plate and season lightly with sea salt and freshly ground pepper. Toast or grill hamburger buns. In a small bowl mix mayonnaise and chipotle in Adobo. Spread mixture on buns. Place tuna steak on bottom half, top with drained pickled cucumber, slice of tomato and romaine lettuce and top with top half of bun. *The tuna used today is bi-coastal yellow fin also known as ahi, purchased frozen at Planet Organic. **Chipotle (smoked jalapeno) in Adobo is available at most supermarkets in the Mexican section. If the peppers are whole, chop fine before mixing into the mayonnaise. The adobo sauce is piquant and usually made from chilies, herbs and vinegar. ***Pickled Cucumber was a favourite growing up and this refrigerator version is easy: in a bowl mix 1/4 water with 1/4 cup white vinegar and 1 1/2 tsp white sugar. Stir to dissolve and add 1/2 cup of thinly sliced English Cucumber. Refrigerate for at least 1/2 hour. Yields 2 burgers. Gail's comments: "This week of summer burger month, features a tuna steak burger. My recent culinary tour to San Francisco included a stop for a sensational ahi tuna burger at Gott's (formerly Traveller's Refresher) at the Ferry Terminal Building. Here's my version that can be created outside on the bbq or inside on the stove top. The trend for cooking tuna is to sear the outside leaving the inside rare." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 467 Calories; 22g Fat (43.4% calories from fat); 44g Protein; 22g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 386mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. Back to Gail Hall Recipe Index

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