681. SMOKY TUNA and BACON BURGERS with LEMONGRASS AIOLI

serves 4


1 pound tuna steak, well chilled
1 strip of bacon, minced
1/4 cup plus 1 tablespoon Lemongrass Wet Rub (recipe below)
salt and freshly ground pepper
vegetable oil, for brushing
1/4 cup mayonnaise
4 brioche rolls or hamburger buns
sliced red onion, for serving

Light a grill. On a work surface, using a sharp knife, cut the tuna into thin strips. Stack the strips and cut them into cubes. Add the minced bacon and chop until the tuna is fine and the bacon is evenly mixed in. Transfer the tuna mixture to a bowl. Stir in 1/4 cup of the lemongrass rub and season lightly with salt and pepper. Using slightly moistened hands, form the tuna mixture into four 4-inch patties. Brush the tuna patties with oil and season with salt and pepper. Grill the burgers over moderately high heat, turning once, until browned on the outside, about 6 minutes.

Meanwhile, combine the mayonnaise with the remaining 1 tablespoon of the lemongrass rub and season with salt and pepper. Set the tuna burgers on the rolls and serve with the aioli and onion slices.

MAKE AHEAD: The uncooked tuna patties can be refrigerated for up to 6 hours.


Lemongrass Wet Rub

makes a scant 1/2 cup


2 stalks of fresh lemongrass, the bottom 5 inches of the inner bulb only, thinly sliced
1/4 cup chopped fresh ginger
1 garlic clove
1 medium jalapeño, halved
2 tablespoons vegetable oil
2 tablespoons cilantro leaves
salt

In a food processor, combine the sliced lemongrass with the fresh ginger, garlic and halved jalapeño and pulse until finely chopped. Add the vegetable oil and process to a coarse paste. Add the cilantro leaves and process until fairly smooth. Season the wet rub generously with salt.

MAKE AHEAD: The rub can be refrigerated for up to 3 days.


courtesy of: Grace Parisi, "Speedy Rubs, Pastes, & Sauces," Food & Wine, June, 2006