About Arthur: The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York. Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history.
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1/2 Liter~16.9 ounces, regularly
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Just released. Arthur Schwartz's Newest Cookbook. Available at Amazon and major booksellers everywhere.
Hawaiian Tuna Burgers
with Maui Wowee Salsa
The 10th annual Sutter Home Build a Better Burger contest grand prize was $20,000 and it was won by Jamie Miller of Maple Grove, Minnesota. No one went home unhappy though. There were five finalists and the runners-up each received $500 plus a weekend in Napa Valley with their spouses or a guest. We all stayed at the Sutter Home Inn, a charming Victorian complex with lovely rooms and gorgeous public rooms that the winery keeps for visitors. It is not, I understand, generally open to the public.
Makes 6
For the salsa:
2 cups chopped Maui onion, or other sweet onion
1/2 cup minced onion
1/4 cup pickled ginger, chopped
1/4 cup cilantro (fresh coriander), chopped
2 tablespoons Asian sesame oil
1 1/2 tablespoons soy sauce
1 tablespoon lime juice
For the burgers:
2 pounds boneless, skinless yellowfin tuna, finely chopped
1/2 cup Panko
1 egg, lightly beaten
1/4 cup Dijon
2 tablespoon minced garlic
2 tablespoons honey
1 1/2 tablespoons Asian sesame oil
2 teaspoons Kosher salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
Plus:
Vegetable oil
6 sesame buns, split
1/2 cup purchased Teriyaki sauce
Preheat grill to medium hot flame.
Combine onion and next 6 ingredient in small bowl. Mix well and set aside to allow flavors to blend.
Combine tuna and next 9 ingredients in large bowl and mix well. Shape into 6 thick patties. Brush grill with vegetable oil and cook tuna burgers over direct heat until barely cooked throughout, about 4 minutes a minutes a side, or to desired degree of doneness.
During last 2 minutes of grilling, place buns, cut sides down, on outside of grill to toast lightly. Brush both halves of buns lightly with Teriyaki sauce. Place a tuna burger on the bottom half of each butt, top with salsa and top of bun.
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