The Tuna Burger
Awesome flavors in every way. Pickled relish with wasabi mayo perfectly complimentary. When you bite into it the texture is equal or better than milk-fed fillet mignon.
Yield
4 servingsPrep
70 minCook
12 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
tuna
yellowfin, fillets, chopped fine by hand, removing any sinew |
|
| 3 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
ginger root
freshly grated |
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
vegetable oil
|
*
|
| Spicy wasabi mayonnaise | |||
| ½ | cup |
mayonnaise
|
|
| 1 | tablespoon |
wasabi powder
mixed with water to make a paste |
* |
| 1 | tablespoon |
lime juice
|
|
| Pickled cucumber ginger relish | |||
| 1 | each |
cucumbers
peeled, seedless, cut in half and very, thinly sliced |
|
| 1 | small |
red onion
very thinly sliced |
|
| 2 | tablespoons |
ginger
pickled |
|
| ¼ | cup |
rice vinegar
seasoned |
|
| 4 | each |
soft rolls
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
tuna
yellowfin, fillets, chopped fine by hand, removing any sinew |
|
| 45 | ml |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
ginger root
freshly grated |
|
| 1E+1 | ml |
dijon mustard
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
vegetable oil
|
*
|
| Spicy wasabi mayonnaise | |||
| 118 | ml |
mayonnaise
|
|
| 15 | ml |
wasabi powder
mixed with water to make a paste |
* |
| 15 | ml |
lime juice
|
|
| Pickled cucumber ginger relish | |||
| 1 | each |
cucumbers
peeled, seedless, cut in half and very, thinly sliced |
|
| 1 | small |
red onion
very thinly sliced |
|
| 3E+1 | ml |
ginger
pickled |
|
| 59 | ml |
rice vinegar
seasoned |
|
| 4 | each |
soft rolls
|
* |
Directions
In a bowl combine the tuna, scallions, gingerroot, mustard, soy sauce, cayenne, salt and pepper.
Form the mixture into six 1-inch patties and chill for 30 minutes.
In a small bowl whisk together the mayonnaise, wasabi, and lime juice.
Cover and chill.
In a medium bowl combine the cucumber, red onion, pickled ginger, and rice vinegar.
Toss to coat and season with salt and pepper.
Heat a dry large heavy skillet over moderately high heat.
Brush each tuna pattie with the vegetable oil.
Cook the tuna patties for 5 to 6 minutes per side until they are just cooked through.
Transfer the tuna patties to the buns and top with the wasabi mayonnaise and the pickled cucumber ginger relish.
