This video will help explain how to break down your FreshCatch and utilize all of the pieces of your order!
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The Best tuna burgers in the entire world
1 lbs Big Eye Tuna
1/4 cup minced scallions
1 tablespoon finely grated peeled ginger
2 teaspoons finely grated garlic
2 tablespoons mayonnaise
4 teaspoons grapeseed or canola oil
1 teaspoon toasted sesame oil
Kosher salt, freshly ground pepper
Using a meat grinder
Cut fish into 1" cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, place all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice; arrange beneath the attachment to catch ground tuna and keep it cold.
Next, take the skin/belly portion and scrape the meat out (see video for details). Add this to the cubed tuna.
Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or canola oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
Using a knife
Find your sharpest knife (or get your sharpener out) and make the smallest diced tuna that you possibly can. The smaller the better. After you have finely diced the usually section of the loin, take the skin/belly portion and scrape the meat out (see video for details)
Combine the tuna, scallions, ginger, and garlic in a large bowl, gently toss to incorporate ingredients.
Next, add the grapeseed or canola oil, the mayonnaise, and the toasted sesame oil to the tuna mix. Mix gently just to combine.
Sometimes these have a difficult time sticking together - if you are having trouble try incorporating agar powder, potato starch, or rice flour to keep everything together.
Form into four 1/2"-thick patties. Season with kosher salt and freshly ground black pepper. Grill or pan-fry burgers over medium heat until just cooked through, 3-4 minutes per side.
3/5 - Moderately Difficult - some prep and equipment needed