Grilled Tuna Burgers with Wasabi Mayonnaise


Serves 4

1 ½ pounds skinless tuna fillet, cut into 1-inch pieces

¼ cup fresh cilantro leaves

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

½ cup fresh (soft) breadcrumbs

2 shallots or green onions, minced

2 teaspoons grated fresh ginger

2 teaspoons soy sauce

½ teaspoon freshly ground pepper

8 slices challah (or other soft bread), toasted

Toppings: Wasabi Mayonnaise (recipe follows,) avocado, cucumber or tomato slices, watercress

1. Place first 4 ingredients in a food processor. Pulse 5 or 6 times or until coarsely ground. Add breadcrumbs and next 4 ingredients, and pulse 1 or 2 times to combine. Form 4 (1-inch-thick) patties; chill 1 hour.

2. Grill burgers over medium-high heat, about 3 minutes on each side or to desired degree of doneness. Remove from grill, cover loosely, and let rest 3 to 4 minutes. Serve on toasted challah bread with Wasabi Mayonnaise, avocado, cucumber or tomato slices, and watercress.


Wasabi Mayonnaise

MAKES ABOUT 1 ¼ cups

1 cup mayonaise

2 green onions, minced

2 teaspoons wasabi powder or prepared wasabi

Juice of 1 lime (about 1 to 2 tablespoons)

1 tablespoon Dijon mustard

1 tablespoon chopped fresh chives

sea salt, to taste

Freshly ground black pepper

1. Combine all ingredients in a small bowl, and stir to blend. Refrigerate in an airtight container until ready to serve.