| 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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