“Yes, Yes, Yes!”
I’m a ‘yes’ person. “Yes, I will take on that responsibility.” “Yes, I can learn how to do that.” Being the kind of person that people can rely on is a quality I am proud of, but saying ‘yes’ has gotten me into trouble when it comes to that molten lava cake dessert or an awkward first date kiss knowing there won’t be a second date…
Marcus Samuelsson is the owner and executive chef of Red Rooster Harlem, winner of Bravo’s “Tops Chef Masters” in 2010 and Co-Founder of FoodRepublic.com. His new memoir ‘Yes, Chef’ follows his story from being orphaned in Ethiopia to being adopted in Sweden to being named the best chef in New York City by the James Beard Foundation.
I may be single, but I have a standing date with my grill and finding new burgers to make is almost like serial dating. Thank goodness for Marcus’ recipe for a Tuna Burger with Lemon Mayo I found on Kitchen Daily. More heart healthy than beef and a great way to still get my protein. Now if only I could get him to say, “Yes, Becky. I will cook for you.”
Tuna Burger with Lemon Mayo (by Marcus Samuelsson)
2 pounds chilled fresh tuna steaks, finely diced
2 tablespoons chopped drained capers
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
3/4 teaspoon coarse kosher salt
3 tablespoons olive oil
6 brioche loafs, halved horizontally, lightly grilled
3 tablespoons canola oil
1/2 cup mayonnaise
zest of one lemon
juice of one lemon
2 tablespoons Dijon mustard
salt and pepper
Mix diced tuna and next 5 ingredients in a large bowl. Using moistened hands, shape tuna mixture into six 3/4-inch-thick patties. Place on a plate and refrigerate at least 1 hour.
Combine all ingredients for the lemon mayo and refrigerate.
Heat large sauté pan on medium high heat with 3 tablespoons canola oil. Grill burgers until almost cooked through, about 3 minutes per side. Place each on your favorite bun (I like Arnold 100% Whole Wheat Sandwich Rolls). Spread mayo on the burger and put on chopped radicchio. Cover burger with bun.