The flicker

Spin me into a world that mean nothing to those that look for everything
Build a hope like rainbows that have priceless money that won't spend
Follow me to a place that time is free and stress is thought to be washed away
Only does the tunnel make sense to me when i see the light
Taste the world with a touch of a hands that feed me
I slowly eat ice cream that is less fine as word that taste my mind
Marry me and take time to talk to me while we eat by candle light.

Wise-

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291

Tuna Burgers with Carrot-Ginger Sauce

Ingredients

For the Sauce:nocoupons
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper
For the Burgers:nocoupons
1 pound sushi-grade tuna
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced
Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
Photograph by Con Poulos

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291