Bob Kiebler: Hi! I am Bob Kiebler Chef at Morton's The Steakhouse. Today we have been working on some great tuna dishes. I would like to show you how we make our tuna burgers. Take your nice fresh Sushi grade tuna, slightly frozen easy to chop. We are going to slice this into quarter inch slices. Once I have little quarter inch stripes of tuna, we are going to go crosswise again and make them into a quarter inch dice. Okay so now we have our tuna diced up in quarter inch. We are going to place that into our mixing bowl. That was a six ounce piece of tuna, we are going to finally dice about a teaspoon of fresh ginger, we are going to use about a about a teaspoon fresh chopped chives, salt, about a half of teaspoon pepper maybe eight of a teaspoon, teaspoon of soy sauce, teaspoon of sesame oil and I have this spice I would like to try. It's a roasted garlic in red bell pepper spice. So I am going to put about a teaspoon of that in there.

We are going to mix that up. Now since we are making burgers we want to have little paddy and we want them to hold together. So we are going to take our cylindrical ring mold, piece of butcher paper, we are going to make about this is a six ounce of piece of tuna, we are going to make two three ounce burgers. Place it in the mold, tap it down with the back of your spoon or if you do by a bottle, make sure it is clean unmold them. Tuna burger is actually we are going to put them in the freezer and let them set up and gets still, after about half and hour in the freezer or so when they start we start to firm we are going to saut and we are going to plate them up. I have a saut pan I have got nice and hot, I going to put about a ounce of olive oil on the pan, I am going to saut these tuna burgers for about 30 seconds on each side.

Okay after about 30 seconds they are ready to flip we do not want them overcooked and they cook really fast. I am going to take the spatulas to get underneath, quick flip from my wrist, turn it over. I flip this away from me so I do not splatter any oil on myself. We give another 30 seconds on that side and then they will be ready to plate up, I am going to place the paddies on the buns, we will garnish out with the-- further garnish it, little cucumber, little tomato and instead of Ketch-up and mustard on our tuna burgers we are going to use some of the creamy Thai sauce that we made and there you have it, the Sesame Tuna burgers. I want to thank you all very much for joining us today and I hope you have learned something about Tuna.