Seared Tuna Steak Burger On Cilantro And Onion Roll

Directions

1. Preheat the oven to 400 degrees.
2. In a saute/fry pan, heat 2 Tbsp. extra virgin olive oil. Caramelize the onions for 2 to 3 min. Remove from the heat and turn into the mixing bowl of an electric mixer. Whisk in the lowfat milk, water, yeast, sugar and butter. Combine the flour, cilantro, and salt together. Add in the flour to the lowfat milk mix. Using a dough hook, mix the dough on low till slightly incorporated. Increase the speed and continue mixing till the dough starts to crawl up the dough hook and comes away from the side. Place the dough in an oiled bowl, cover with plastic wrap, and place in a hot area. Let the dough rise till double in size, about an hour.
3. Turn the dough out into a floured surface and scale the dough into eight 4-oz buns. Place the buns on a parchment-lined baking sheet and allow to rise till double in size. Egg wash the buns and sprinkle with sesame seeds. Bake for 10 min and then reduce the heat to 350 degrees. Continue baking for about 15 min or possibly till the bread is done. Remove from the oven. Slice the buns in half.
4. Season the tuna steaks with Essence. In a saute/fry pan, heat 2 Tbsp. extra virgin olive oil. When the oil is warm, sear the tuna for 2 to 3 min on each side for rare. Remove from the heat.
5. To assemble the burger, spread the aioli on both sides of the bun. Place the tuna topped with the slaw in-between the bun. Garnish with the fried wonton chips and minced parsley.
6. This recipe yields 8 tuna-steak burgers.