Tuna Burgers with Umami Ketchup and Pickled Windset Veggies

 Tuna Burgers with Umami Ketchup and Pickled Windset Veggies

Recipe Courtesy of Windset Executive Chef Dana Reinhardt

Pickled Windset Veggies

1/2 cup rice vinegar

1/2 cup sugar

1 cup water

2 Sweet Bell Peppers, seeded and thinly sliced

1 Seedless Cucumber, thinly sliced

In a small saucepan, combine the water, sugar and vinegar and bring to a boil. Cool and add the peppers and cucumbers. Refrigerate for 2 hours. The pickled veggies will keep in the fridge for up to 2 weeks.

Umami Ketchup

1 Tbsp. butter

1 small shallot, finely chopped

1 clove garlic, finely chopped

2 Windset Tomatoes on the Vine, chopped

1/2 tsp. kosher salt

1 tsp. sugar

2 Tbsp. plain yogurt

2 Tbsp. mayonnaise

1 Tbsp. red wine vinegar

1 Tbsp. white miso

1 to 2 tsp. Sriracha chile sauce*

*Add more than one teaspoon if you would like more heat

In a small sauté pan, heat the butter over medium heat. Sauté the shallots and garlic for 2 minutes. Add the tomatoes and the salt and sugar. Cook for 10 minutes until most of the juice has cooked off and the mixture is fairly dry. Remove from the heat and cool slightly.

In a blender, combine the tomato mixture, yogurt, mayonnaise, red wine vinegar, miso and the Sriracha chile sauce. Blend until smooth.

Tuna Burgers

4 Albacore Tuna fillets

1 Tbsp. olive oil

1 tsp. kosher salt

4 burger buns

4 large butter lettuce leaves

1 Tomato on the Vine, sliced

1/4 cup cilantro leaves

8 mint leaves, shredded

Heat a grill to medium/high. Coat the tuna fillets with the olive oil and season with salt. Grill to medium rare, about 2 minutes on each side or longer if desired.

To assemble the burgers, spread the Umami Ketchup on each side of the burger buns. Top with the butter lettuce and slice Tomato on the Vine. Next place the tuna down and top with the Pickled Windset Veggies. Finish with the cilantro and mint leaves. Enjoy!