Tuna Burgers with Wasabi Mayo

Having spent most of last week in the hospital, having gone in to the ER on Monday for what I thought was simply dehydration only to find out it was more serious, having survived on Palace Caterers fare, occasionally interspersed with some truly delicious chicken soup and meat balls – prepared and given to me by the ladies of Bikur Cholim – I couldn’t wait to try out some new dishes (new for me, at least).

Although over the last few years, I’ve tried some fish and slowly changed my mind on their edibility, I have never become a fan. A notable exception – however – has been tuna ever since I first tried it at Levana’s home. Since it’s time for me to start cutting down on red meat – rather unfortunate for a lifelong hardcore carnivore – I thought I’d try some Tuna Burgers…

I found an interesting recipe in a paperback titled: Not Your Mother’s Weeknight Cooking, by best selling James Beard Award winning author, Beth Hensperger published in 2008 by Harvard Commons Press and adapted it.

Serves 4

Detail from photo by: Eksite Photography – photo between pages 118-119

Cooking Method: Stovetop
Prep Time: 25 minutes
Cook Time: About 10 minutes

Ingredients

WASABI MAYO

• 3 green onions (white part and some of the green), cut in chunks
• One 1/2-inch chunk fresh ginger
• 2 teaspoons soy sauce
• 2 teaspoons wasabi sauce
• 1/2 cup mayonnaise

TUNA

• 3 green onions (white part and some of the green)
• One 1 and1/2-inch chunk fresh ginger
• 1 1/4 lbs tuna steaks, dark spots trimmed away
• 1/4 cup (1/2 stick)cold butter, cut into chunks (use margarine if you do not want a dairy version)
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• Few grinds of freshly ground black pepper
• 4 round sesame seed-topped buns
• Butter lettuce leaves for serving

Directions

1. To make the mayo, in a food processor, add the green onions and ginger; pulse to finely chop. Add the soy sauce, wasabi sauce and mayonnaise. Process until smooth. Remove to a small bowl, cover and refrigerate until serving.
2. In the food processor, toss in the green onions and ginger; pulse to chop. Cut one-quarter of the tuna into  1/4-inch dice and place the rest in the food processor with the butter (or margarine); pulse to combine the butter and tuna; do not overprocess. Place in a bowl and add the diced tuna, soy sauce, sesame oil, and pepper.. Shape into 4 equal size patties.
3. Split the and toast the buns, set aside.
4. Preheat a large saute pan over medium high heat. Place the patties in the pan and brown quickly on one side, about 3 minutes. Turn over with a patula and brown the second side to the desired degree of doneness, about 3 to 4 minutes., leaving the center moist and reddish for medium-rare.
5. Slather the toasted buns on both sides with the wasabi mayo and top with butter lettuce leaves. Place the burgers o the buns and serve immediately.

Enjoy, gentle reader, enjoy!
CS