Ingredients: 1 1/2 pounds skinless tuna fillet, cut into 1-inch pieces.
1/4 cup fresh cilantro leaves,
2 tablespoons mayonnaise,
1 tablespoon Dijon mustard,
1/2 cup fresh (soft) breadcrumbs,
2 shallots or green onions, minced.
2 teaspoons grated fresh ginger,
2 teaspoons soy sauce,
1/2 teaspoon freshly ground pepper,
8 slices challah (or other soft bread), toasted.
Toppings: Wasabi Mayonnaise, avocado, cucumber or tomato slices, watercress. Directions: 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 patties using BurgerMate; 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 1/4 cups Ingredients: 1 cup mayonnaise,
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 pepper, to taste. Directions: Combine all ingredients in a small bowl, and stir to blend. Refrigerate in an airtight container until ready to serve. |
