The Tuna Burger

4 burgers
  • 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:
  • 1/2 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
  • 1/4 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
  • 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.

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