Tuna Burger with Green Olive Salsa

Don’t be wasteful, David. People are starving in your backyard and they’ve emptied the cooler of full of Belgian white. Reserve the trimmings from the New Sashimi and whip up this delightful number on the grill or on your stove top.

This recipe serves you and three other bikini clad backyard beauties or one very large man in a thong.
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1 and 1/2 lbs fresh yellowfin tuna, including trimmings from New Sashimi, finely chopped
3 scallions, thinly sliced
1 tsp soy sauce
1 tsp dijon mustard
1/4 cup cilantro, finely cut
2 smoked chiles (ancho or jalapeño, depending on how spicy your ladies like it)
1 tablespoon olive oil
Sea salt and freshly ground pink peppercorns

Combine all ingredients in a large bowl and season with salt and pepper. Shape the mixture firmly into 4 round patties about 1 and 1/2-inches thick. Refrigerate for 30 minutes until the moment you are ready throw them on the fire. Meanwhile, make the olive salsa.

Green Olive Salsa
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1/2 cup green arbequina olives
1 brandywine tomato
1 teaspoon capers
1/4 cup cilantro, chopped fine
1 serrano pepper, deseeded and minced
Squeeze of lemon juice
Lemon Zest
Sea Salt
Combine all ingredients in a large bowl and refrigerate for 15 – 30 minutes.

Open another Blanche de Bruges and stoke the coals. Grill the burgers for 2 to 3 minutes per side until medium rare. Serve on whole grain bread or ciabatta with homemade kettle chips.