Ahi Tuna Burgers with Mango Guacamole and Crispy fried Onions

Sesame marinated Ahi tuna, mango guacamole and crispy onions served on egg buns with chili mayo. Paired with a beet , Asian pear and cabbage coleslaw. This dish is inspired by international cuisines, but is perfectly cohesive. Now, if only we could get such harmony worldwide. So get outside, fire up the old b.b.q and get your friends and family together for a not-so-common cookout. (Serves 6)

  

Combine all marinade ingredients. You can shake them well in a mason jar or combine in food processor. Pour about 3/4's over tuna and refrigerate, overnight or a few hours before cooking is fine. Reserve rest for coleslaw.

Combine all guacamole ingredients in a medium sized bowl and toss.

Cover guacamole with plastic wrap, press wrap directly onto guacamole and refrigerate for  at least an hour.

In a large bowl, toss all coleslaw ingredients, cover and refrigerate, also for at least an hour.

Mix batter for onions, it should be the consistency of a thin pancake batter. Toss onion in  a little flour, just enough to coat them. Cover a large plate with paper towel, in a small pot, on high, heat cooking oil until it begins to lightly smoke, a few onions at a time, dip onions in batter, then gently place in oil for about 30 seconds, or until it starts to turn golden. With a perforated spoon remove onion and place on towel lined plate. Repeat, until all onions are fried.

Meanwhile on med-high, heat your pan, or turn on your b.b.q, cook steaks for 5 minutes on one side, turn over and cook for another five minutes, for med-rare.

Remove steaks from heat and cut to fit buns. Spread a little chili mayo onto buns, place tuna onto bun, cover with a few spoonfuls of guacamole and a few crispy onions. Pair your burger with some coleslaw, and enjoy!

Ingredients:

• Sesame marinade and dressing:
• 1 teaspoon of chopped ginger
• 2 garlic cloves, chopped
• juice from 2 fresh limes
• 1 cup sesame oil
• 1/2 shoyu (organic soy sauce)
• 1/2 cup honey
• 1 tablespoon of dijon mustard
• cracked black pepper, about 1/2 a teaspoon

• Mango Guacamole:
• 1 fresh ripe mango, cut into small cubes
• 1 avocado, cut into same sized cubes
• 1 bunch (about 6) green onions, cleaned, trimmed and chopped
• 1 handful of chopped cilantro
• 1/2 chopped chile, seeds removed
• 2 garlic cloves, chopped, combined with a 1/2 teaspoon of sea salt, pressed into garlic.
• 1/2 teaspoon of chopped ginger
• 1 teaspoon of paprika
• juice from 2 fresh limes
• 2 tablespoons of olive oil
• cracked black pepper, about 1/2 a teaspoon

• Coleslaw:
• 1 small red cabbage (or 1/2 a large green cabbage) thinly sliced
• 2 asian pears, 1 grated, other 1 cut into matchstick sized pieces
• 2 fresh beets, peeled and cut into same sized pieces as pears
• 1 tablespoon of caraway seeds
• about half a cup of sesame dressing, or enough to lightly coat salad

• Crispy onions:
• 1 large onion, trimmed, peeled, cut in half, then thinly sliced, tossed lightly in flour
• 1 egg
• 1 cup of homo milk
• 3/4 cup of cake or all purpose
• 1/2 teaspoon of paprika
• 1 teaspoon of baking powder
• a pinch of sea salt
• a small pot with about 2 cups of cooking oil

• Chili Mayo:
• 1 and 1/2 chopped, seeds removed, red chilies
• 1/2 cup of mayonnaise
• juice from 1 fresh lime
• 1 teaspoon of chipotle pepper paste
• puree all ingredients in food processor

• Everything else:
• 2-3 large tuna steaks
• 6 egg buns, from Rideau bakery