This is about my Paper Chef entry. How do I explain Paper Chef? Maybe you've watched one of the varied Chef competitions where each contestant is given a surprise box of unrelated ingredients to turn into something that doesn't look like they were given a surprise box of unrelated ingredients? Well, the monthly food blogger challenge called Paper Chef is like that. For the month of January, the ingredients were: Tuna, Rosemary, Red Cabbage and the idea of "new".
Rosemary Tuna Sliders w/Pickled Red Cabbage on Homemade Butter Buns
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUbmtuyn4jodREeKl7zruFKjHC_3UNtbCGtjBvkWslMj0Drz6l1BqCy9uVsNccUKbVIoXsgpKuCJDdcMZ6lYqrIeVyhpDPDUkqrj2TjC2ocA613JvDQ4KIRuE-i5aYB4VzAJbiNnkBdTL/s400/IMG_6447.jpg)
This month's judging and choosing is Lucullian Delights, who has a wonderful blog and I always enjoy reading the tweets from @lucullian, too.
For my dish, I used my NEW Bread Machine to make sweet butter dough and turned that into mini home-made rolls w/ black sesame seeds.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRcxgRRMhEQwWWJrY9z8ZBDi6PhIWXL37EAstoexN7eFd1KVuGIip7BkDkkhBsmcfJ-Ws9UO0Wg5VgJmg3stasj1mLs3p5GAdII9hQpmdFBhLqS8s-jtonmdUk1mInImM1-QS0DKXh1il/s320/IMG_6422.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fc-r64X-QzkUwiAA4tf_nOPlkREfZZ2XY6GSsDjjp96kJZvwAcApyCE_YnlWO44cNn4Y1VWZDZKVO2a1e7KB8ipkq20l5jCGoSGv64djF6bIEaEQUYfaRJi9ac8lrdlVjR2T7irBkLe8/s320/IMG_6423.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawWqur7iljn2rhOkkQETem3gk-L5qeasVLiW769d4CPFEQrjsx4QV43Q-CvcfXgkr1SuVGz6kPpH1uDKNd5PYREeeUS2ZUcLEhtctUDySNs-hO1t41_Xf1ke1RcF0cFuBo1NKoERfuvIR/s320/IMG_6410.jpg)
I purchased the "NEWEST" piece of TUNA I could find. I chopped that into fine cubes and mixed it with a frothy beaten egg white, salt, pepper and finely chopped fresh ROSEMARY, then sauteed each little Tuna Slider in Rosemary infused Olive Oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpdqOsaskbU6btdYaH1TIxczX19qJnDlOGJMMOKL27PXjbjXPpYY_z0EcBLvrozVSaIG-40asHsHxEapY6fEYC4mHtMHU3wxg8wSqyEXVXWnZYWLKhAuSXqLejO_vGok_CQw8mSQdBJ1-/s320/IMG_6391.jpg)
QUOTE: My son said, "How did you get this stuff to be purple?"
ROSEMARY TUNA SLIDERS w/ Pickled Red Cabbage on a Homemade Mini-Roll
(makes about 12)
1/2 lb. Freshest Tuna - chopped very fine
1 egg white - beaten just til frothy
1 Tbls. minced fresh Rosemary
salt/pepper to taste
Mix all ingredients very well in a bowl (or pulse a few times in Processor)
Make small patties using a heaping Tbls. of Tuna mixture and Saute on Med/High heat in a pan coated with Rosemary infused Olive oil (or regular Olive oil).
Cook for only about 2 minutes on each side, be careful to not dry out the Tuna.
For Pickled Cabbage:
2 cups of thinly sliced Red Cabbage (using a mandoline or carefully with a knife)
1 Tbls. minced Shallot
3 Tbls. Rice Wine Vinegar
Splash of Balsamic Vinegar
1 Tbls. Sugar (or Agave)
salt/pepper to taste
In a small bowl, mix vinegars and sugar to dissolve the sugar. Stir in the shallot, salt and pepper. Add the Cabbage, toss to coat, and marinade for at least 1 hour.
For the Rosemary Mustard Condiment:
Whisk together 2 Tbls. of Stoneground mustard with 1Tbls. finely minced fresh Rosemary. Drizzle in, while whisking, 1/4 cup Olive Oil until emulsified. Spread liberally on the bottom of each bun.
The homemade buns were made in the Zojirushi Bread Machine which I highly recommend.
I hope you'll check out the other entries at Paper Chef, and maybe even join us for February?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0Buzl761yYLgLR_KEpdmNXeqEw-d3ulGSoxnuTTNmwTrflNJqzKbVWXwzHclgSS4aprL76bagm5rkz7ZWGXd3mkLGoYDBv9oLgZxalC_k_xMi2iCmU_2yxtRi-ugnzSVna6shY0mjcwf/s320/IMG_6441.jpg)
1 comment:
I am obsessed with those pictures! Especially the top one. The colors are stunning and I want to just eat that tiny tuna burger off my screen. Great job as usual. I love the quotes you are adding. funny.
Post a Comment