The tuna burger

1 Servings

Ingredients

Quantity Ingredient
2 pounds Yellowfin tuna fillets, chopped fine by hand, removing any sinew
3 tablespoons Finely chopped scallion
2 tablespoons Freshly grated gingerroot
2 teaspoons Dijon-style mustard
1 tablespoon Soy sauce
Cayenne, to taste
Salt and freshly ground pepper
Vegetable oil
Spicy wasabi mayonnaise:
½ cup Bottled mayonnaise
1 tablespoon Wasabi powder mixed with water to make a paste
1 tablespoon Fresh lime juice
PICKLED CUCUMBER GINGER RELISH:
1 Seedless cucumber, peeled, cut in half and very thinly sliced
1 small Red onion, very thinly sliced
2 tablespoons Finely chopped pickled ginger, available in asian specialty stores and gourmet food shops or 2 tablespoons grated fresh gingerroot
¼ cup Seasoned rice vinegar, available in most major supermarkets or 1/4 cup white wine vinegar plus 1 tablespoon sugar
4 Brioche rolls or other soft roll

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.

Yield: 4 burgers

Recipe by: Cooking Live Show #CL8912 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997

Related recipes