Recipe

Baby Tuna Burgers Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 7 months, 2 weeks ago The tuna mixture can be spread on savory mini tartlets as a snack, or to stuff cherry tomatoes, or even in mini-burger pastries like on the following recipe. Makes 25 baby tuna burgers, 2 in- diameter each. Prep:5m Cook:15m Servings:8	Lillyann
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Ingredients

1 store-bought puff pastry, refrigerated or frozen and thawed

5 oz albacore canned tuna

2 to 3 preserved lemons, medium size

2 tablespoons sesame seeds

1 egg yolk

2 tablespoons olive oil

Salt and pepper

Directions

Preheat oven 350°F.

Unroll the puff pastry, and cut about 25 small circles using a small cookie cutter. Arrange the small circles on a pastry sheet lined with parchment paper.

Glaze with egg yolk, and sprinkle sesame seeds over the pastries. Bake from 10 to 15 minutes in warm oven (keep an eye on them).

Remove from the oven, and half each pastry thickwise, very carefully.

Using an electric mixer, blend tuna, preserved lemons (seeds removed) and olive oil until you obtain a thick paste.

Stuff the baby burgers with the tuna mixture. Serve at once.

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Comments

shai 7 months, 2 weeks ago said:
Tell me about preserved lemons, please.

lillyann 7 months, 2 weeks ago said:
Preserved lemons are lemons that have been pickled in salt and their own juices. To make them, all that is required is lemons and salt. Additive-free kosher salt is especially recommended in this recipe because it seems to dissolve more quickly.

HOW TO PREPARE

Wash the lemons well. While holding them over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced around the lemon, effectively dividing it into four sections attached at the ends. Don't make the cuts so long (going into the ends) that the lemons separates into pieces; you want to keep the lemons whole. (Alternatively, cut the lemons into quarters, leaving the attached only at the stem end.) Pack the cuts generously with salt. Put a couple of tablespoons of salt in the bottom of a jar and pack the lemons in layers, sprinkling a thin layer of salt between each layer of lemons. Push the lemons down firmly to pack them tightly and to help express some of their juice. Finish with a final layer of salt. Pour any juices that collected on the plate when the lemons were cut. Cover the jar tightly. Leave at room temperature for a few days, monitoring the level of liquid in the jar. The lemons should be submerged in juice after a few days. If they are not, ad more lemon juice. The lemons will be ready to eat in a few weeks and will keep for up to a year. They do not absolutely require refrigeration, but we always keep them in the refrigerator.

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