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Wasabi Ginger Ahi Tuna Burgers
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- #49911
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup mayonnaise
6 tablespoons fresh lime juice, divided
1/3 cup drained pickled ginger from jar
1 tablespoon soy sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/4 cup soy sauce
2 teaspoons wasabi paste
1/2 teaspoon sesame oil
1 1/4 cup paper-thin slices red cabbage
1 1/4 cup paper-thin slices Napa cabbage
1 1/4 cup shredded carrots
4 (6 ounce each and 1-inch-thick) ahi tuna steaks
4 (3- to 4-inch-diameter) hamburger rolls or egg buns, split in half
room-temperature butter
directions
Blend mayonnaise, 2 tablespoons lime juice, ginger, 1 tablespoon soy sauce, wasabi paste, and sesame oil in processor until smooth. Season to taste with salt and pepper. (Can be made 1 day ahead. Transfer to bowl, cover, and chill.) Mix red cabbage, Napa cabbage, and carrots in medium bowl. Add 4 tablespoons lime juice; toss. Season with salt and pepper.
Place tuna on plate. Pour first measure of soy sauce over; turn to coat. Let tuna and cabbage stand at least 15 minutes and up to 1 hour, tossing cabbage and turning tuna occasionally.
Prepare barbecue (medium-high heat).
Spread cut sides of rolls with butter. Grill, buttered side down, until golden. Transfer rolls to individual plates. Spread cut sides with wasabi mayonnaise. Mound 1/4 cup cabbage slaw on each roll bottom. Grill tuna until cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Place tuna on cabbage atop rolls.
Top with another 1/4 cup cabbage slaw, then roll tops.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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