Seared Sesame Seed Tuna Steak Burgers With Korean Canned Clams & Spicy Aioli
Recipe by Cynthia Hulé • Photo by Evan Henningsen
Serves 2
- 2 tuna steaks
- 1 teaspoon sesame seeds
- 1 teaspoon sriracha
- 1 teaspoon minced garlic
- 1/4 cup mayonnaise
- 1/4 cup fresh spinach
- 1/4 cup sweet spicy clams, canned
- 2 slices raw cucumber, shaved
- 2 hamberger buns
- Coat the tuna steaks with sesame seeds. Preheat a griddle, grill, or castiron pan. Brush the cooking surface with oil and grill the tuna steaks until desired doneness. Check with a meat thermometer to ensure the internal temperature is 145 degrees. Chill the cooked tuna completely before serving. This burger is served cold.
- Combine the sriracha, garlic, and mayonnaise to make the spicy aioli.
- To assemble the burger, spread the spicy aioli on the bottom bun, and then place the tuna. Top with spinach, the spicy clams, and the shaved cucumber. Finish with the top bun.
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