Name: The Tuna Burger
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

Concerns related to the altar call: 1. There is no clear biblical precedent or command related to the modern public invitation or altar call. 2. Many today equate “coming to faith” with “coming down the aisle.” 3. There is a danger of giving assurance to those who are unconverted. 4. A large number of people who are “converted” during altar calls fall away. 5. The altar call can be effective in getting people to respond even if a clear, biblical presentation of the gospel and accurate biblical preaching are absent. 6. Scripture already explains how a convert is to make his profession public – baptism and a holy life. 7. For some, the use of an altar call uncovers a lack of trust in the sovereignty of God.

Carey Hardy

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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