| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | lb | Yellowfin tuna fillets, chopped fine by hand, removing any sinew |
| 3 | tb | Finely chopped scallion |
| 2 | tb | Freshly grated gingerroot |
| 2 | ts | Dijon-style mustard |
| 1 | tb | Soy sauce |
| Cayenne, to taste | ||
| Salt and freshly ground pepper | ||
| Vegetable oil | ||
| Spicy wasabi mayonnaise: | ||
| 1/2 | c | Bottled mayonnaise |
| 1 | tb | Wasabi powder mixed with water to make a paste |
| 1 | tb | Fresh lime juice |
| PICKLED CUCUMBER GINGER RELISH: | ||
| 1 | Seedless cucumber, peeled, cut in half and very thinly sliced | |
| 1 | sm | Red onion, very thinly sliced |
| 2 | tb | Finely chopped pickled ginger, available in asian specialty stores and gourmet food shops or 2 tablespoons grated fresh gingerroot |
| 1/4 | c | 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 |
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. Yield: 4 burgers Recipe by: Cooking Live Show #CL8912 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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