Sandwich #106–“Good Friday” Tuna Burger with Cucumber, Fried Shallots and Green Onion

By 300 Sandwiches

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DSC_0577 What a difference a day makes.

E had that spring back in his step when I met him at Citarella. He told me he’d figured out a way to pay off his tax bill by lining up a cool, new gig. “Yup, it’s all going to out. What did I tell you: don’t worry, be happy, right?”

He hugged me as we walked by the fish counter. “And yes, honey, we get to keep the car.”

Since things were looking up, we wanted a celebratory dinner. We spotted two meaty tuna burgers in the fish section and decided they needed to come home with us. E had the idea of adding jalapeños to the dish, so we grabbed one. “I like it spicy!” E declared. We snapped up a few vegetables, picked up wine at the local wine shop, and headed home. Though our money woes were less worrysome, we still didn’t buy the overpriced artisanal Mast Brothers chocolate. We craved ice cream, and we already had some toasted almond Talenti gelato at home.

E worked fast on the veggies while I assembled the burgers, which were so thick I needed to eat them with a knife and fork. But they were delicious, particularly because the cucumber added a clean crunch, and the jalapeño and wasabi mayonnaise added a spicy but refreshing kick.

E and I cuddled on the couch after dinner, our minds more relaxed than in the morning. I was proud of him for figuring out this money mess quickly. It gave me a sense of how E would handle a financial crisis once we were sharing bank accounts and other assets. He’s cool, calm and collected—and he’ll never make me sacrifice a hot ride or good chocolate. What a guy.

2 quarter pound tuna burgers
2 buns
1 mango, peeled and thinly sliced
2 tablespoon chopped green onions
1/2 cucumber, thinly sliced
2 tablespoons mayonnaise
1 teaspoon wasabi paste
1 shallot, chopped
1 cup canola oil
1/4 cup ginger, julienned
1/2 jalapeño, thinly sliced
5-6 leaves red lettuce

Season turkey burgers with a few shakes of salt and pepper and set aside.
In a small bowl, prep ginger oil: place ginger in canola oil. Let sit for at least a half hour.

Make wasabi mayonnaise: in a small bowl slowly combine wasabi paste to mayonnaise, tasting as you go for desired spice. Add salt and pepper to taste. Set aside.

Next, fry shallots in about a half cup of canola oil until crispy. Dig shallots out of oil, and place onto paper towel-lined plate. Let oil soak off, set aside.

In another skillet, brown mango in about a tablespoon of ginger oil, until brown. Set aside.

Toast buns in the oven for 3-5 minutes or until warm.

Lastly, in a separate skillet, pour a quarter cup of canola oil in and brown the tuna burgers. Cook until grey on each side, about 2 minutes, flipping once. Remove from heat and place burgers on a paper towel-lined plate.

Assemble sandwiches: place buns on workable surface. Slather on wasabi mayonnaise on the buns. On the bottom layer, place a few lettuce leaves. Then place the tuna burger on the lettuce. Layer on thin slices of cucumber, then jalapeño. Then spoon on crispy shallots and chopped green onions. Top with top of bun. Place mango slices on the side on either a lettuce leaf or buy themselves. Makes two large sized sandwiches.

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