1 ½ pounds skinless tuna fillet, cut into 1-inch pieces
¼ cup fresh cilantro leaves
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
½ cup fresh (soft) breadcrumbs
2 shallots or green onions, minced
2 teaspoons grated fresh ginger
2 teaspoons soy sauce
½ teaspoon freshly ground pepper
8 slices challah (or other soft bread), toasted
Toppings: Wasabi Mayonnaise (recipe follows,) avocado, cucumber or tomato slices, watercress
1. Place first 4 ingredients in a food processor. Pulse 5 or 6 times or until coarsely ground. Add breadcrumbs and next 4 ingredients, and pulse 1 or 2 times to combine. Form 4 (1-inch-thick) patties; chill 1 hour.
2. Grill burgers over medium-high heat, about 3 minutes on each side or to desired degree of doneness. Remove from grill, cover loosely, and let rest 3 to 4 minutes. Serve on toasted challah bread with Wasabi Mayonnaise, avocado, cucumber or tomato slices, and watercress.
Wasabi Mayonnaise
MAKES ABOUT 1 ¼ cups
1 cup mayonaise
2 green onions, minced
2 teaspoons wasabi powder or prepared wasabi
Juice of 1 lime (about 1 to 2 tablespoons)
1 tablespoon Dijon mustard
1 tablespoon chopped fresh chives
sea salt, to taste
Freshly ground black pepper
1. Combine all ingredients in a small bowl, and stir to blend. Refrigerate in an airtight container until ready to serve.
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