Food Network: Tuna Burgers with Ginger and Soy

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Tuna Burgers with Ginger and Soy
Recipe courtesy Rachael Ray

Ingredients
1 1/2 pounds fresh tuna steak
2 cloves garlic, chopped
2 inches fresh ginger root, minced or grated
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil -- eyeball the amount
2 teaspoons grill seasoning blend (recommened: Montreal Steak Seasoning by
McCormick) or 1 teaspoon black pepper and 1/2 teaspoon coarse salt -- eyeball it
1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
1/2 pound shiitake mushrooms, coarsely chopped

Coarse salt
4 sesame kaiser rolls, split
1 jar, 8 ounces, mango chutney
4 leaves red leaf lettuce
1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) -- Asian
sweet-hot mustard, available on the condiment aisle as well as in Asian foods
section of larger markets, may be substituted
Exotic root vegetable chips (recommended: Terra brand), to pass at table,
optional
pickled ginger, optional plate garnish

Instructions
Preheat a nonstick griddle or a grill pan to high
heat.

Cube tuna into bite size pieces and place in a food processor. Pulse the processor
to coarse-grind the tuna; it should take on the consistency of ground beef or
turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy
sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper.
Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with
light-in-color oil, such as canola, safflower or peanut oil.

Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for
well done. Preheat broiler.

In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3
minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season
mushrooms with salt and pepper.

Open up the rolls and lightly toast them under the broiler. Spread mango chutney
on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce.
Spread wasabi mustard or sweet hot mustard on bun tops and set them in place.
Serve with exotic chips and pickled ginger, if desired.