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