The Sporting Chef
Recipe of the Week
Spicy Asian Tuna Burger
4 – 6 servings
2 pounds fresh tuna, cut into 1
– 2 inch pieces
1/2 teaspoon Lawry’s Seasoned Salt
1/4 teaspoon fresh ground pepper
1/4 cup onion, minced
4 garlic cloves, minced
2 tablespoons pickled ginger, minced
1- 2 tablespoons Asian chili sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
1 egg, lightly beaten
1/4 cup mayonnaise
1/3 cup Japanese breadcrumbs (panko) or sub “regular” breadcrumbs
Wasabi Mayonnaise
1/3 cup mayonnaise
1 lime, juice only
pinch granulated sugar
1 tablespoon (or more!) prepared wasabi paste
Combine all ingredients to make mayonnaise. If you like it hot, add more wasabi, but remember that the patties have some heat also.
In a food processor, pulse tuna until the meat is in pieces about the size
of a garbanzo bean. Add to a bowl with all of the remaining ingredients except
the breadcrumbs. Using your hands, combine ingredients. Add breadcrumbs and
mix with hands. Form a ball about the 4 inches in diameter. Press together
to form a patty about 3/4 – 1 inch thick. If the patty is too moist,
add a little more breadcrumbs. If it’s too dry, add some mayonnaise.
Patties can be grilled, broiled
or pan-seared. Serve on a bun with fresh tomato, lettuce, red onion and wasabi
mayonnaise.
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