Happier times - Tuna Sliders on Sunday night
Things went really well with the Tuna Sliders on Sunday, but things went south when I tried to make Salmon Sliders on Monday night.
I couldn't wait to try making Chef Bobo's Tuna Sliders (see blog entree on June 24th). I bought some wonderful, ruby red tuna at the farmer's market across from Lincoln Center on Saturday. I bought about a pound.
The Ruby Red tuna was so beautiful it broke my heart to cut it into chunks -
Tuna is much meatier than Salmon
I opted for the version with cilantro and lime juice. I added a touch of cilantro and had some fresh lemon basil so I tossed some in as well. Per Chef's instructions, I formed the sliders and chilled for the afternoon. For the last hour I put the patties into the freezer. It worked like a charm. Tuna is so substantial that it was easy to put them in slider form. They were so red they almost looked like hamburger sliders.
I cooked the tuna on the cast iron skillet for two minutes per side. I sauteed frozen spinach (that I defrosted) in olive oil with fresh chopped garlic
It was such a success I couldn't wait to try it with Salmon.
You can see that the Salmon isn't as substantial as the Tuna - so far less wet ingredients should be added and you should only pulse briefly in the food processor
I followed the same routine - but if you'll notice,
I put too many wet ingredients in and ended up with mush
I managed to get the mixture into the shape of sliders and put in the freezer overnight
The Tuna Sliders were so juicy and delicious -
hopefully the Salmon Sliders will work out in the end
Stay tuned to see how this one plays out. After freezing the Salmon Sliders overnight I will transfer to them to the fridge for a few hours to defrost and then try cooking them. (Salmon defrosts very quickly.) I'll post the results tomorrow. Wish me luck!