The Tuna Burger

Recipe Ingredients

2 lbs	908g / 32oz	Yellowfin tuna fillets - chopped fine by Hand, removing any sinew
3 tablespoons	45ml	Finely-chopped scallion
2 tablespoons	30ml	Freshly-grated gingerroot
2 teaspoons	10ml	Dijon-style mustard
1 tablespoon	15ml	Soy sauce
		Cayenne - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil
		Spicy Wasabi Mayonnaise
1/2 cup	118ml	Bottled mayonnaise
1 tablespoon	15ml	Wasabi powder - mixed with water To make a paste
1 tablespoon	15ml	Fresh lime juice
		Pickled Cucumber Ginger Relish
1		Seedless cucumber - peeled, halved, And very thinly sliced
1		Red onion - very thinly sliced (small)
2 tablespoons	30ml	Finely-chopped pickled ginger - see * Note (or 2 tbspns grated fresh gingerroot)
1/4 cup	59ml	Seasoned rice vinegar (or 1/4 cup white wine vinegar Plus 1 tbspn sugar)
4		Brioche rolls or other soft roll

Recipe Instructions

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.

Hints

Note: Available in Asian specialty stores and gourmet food shops.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8912)

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