While ground meat and salmon can stick together in a grilled sandwich, it is difficult for ground to tuna to offer that resistance while eating or grilling a tuna burger. New York Times elaborates the fact that because ground tuna being one of the leanest meats, misses the fats, to hold the meat together. Facts provide that ground tuna meat has to be jelled together with eggs or potatoes to give the fish patty a firm texture.
Consumers in fine dining might find this ground tuna mixture to interfere with sole flavors of tuna, therefore it is reported that a tuna steak in lieu of ground tuna, holds the flesh effectively on a grill and gives rich flavors of tuna after grilling.
Facts provide that tuna steaks are no more a lunch meal, but also provide innovation and usefulness while grilling, burger patty, cutlets, salad base and many more dishes that require texture stability. Briefly, tuna steak can replace ground tuna meat to offer more flexibility while cooking, churning gourmet dishes for fine American diners.
