This evening, a friend stopped by for dinner, so we decided to make some tuna burgers on the bbq using our newly sprouted alfalfa and the cilantro from the herb garden that got converted into chimichurri. It was a reminder of a tuna burger that I had on vacation last month in Hawaii, which was so simple and fresh and delicious.
Albacore Tuna Burger with Alfalfa Sprouts and Chimichurri
To make the chimichurri, my husband combined the freshly picked cilantro, 3 cloves of garlic, 1 thai chili, 1/2 cup of olive oil, 1/4 cup of red wine vinegar, pinch of salt and pepper into a food processor and squished them all together into a tasty green sauce. (He also made beer-battered onion rings, which aren’t pictured.)
For the burger, I rubbed olive oil over the albacore tuna filets (less than 1 inch thick) and placed it on the bbq along with the buns. I seared the fish on both sides leaving only a hint of pinkness in the middle and squeezed lemon juice over it. We then layered the fish with newly sprouted alfalfa and spread the chimichurri sauce on the top.
It was a really easy and tasty dinner and I’m debating whether I should make another one as I type this. The alfalfa sprouts gave the burger a slight crunchy texture and the chimichurri sauce really put the mmm in umami. (The adventurous among us also layered on the beer-battered onion rings in the burger, but that might be too decadent for some.)
This week’s recipes featured: ALFALFA SPROUTS and CILANTRO from the garden.
WeekendSprout's Mini Garden 