Chat & Chew header image 2

Yellowfin Tuna Burger with Japanese Cucumber Relish & Wasabi Aioli

September 30th, 2011

I love friends with boats. I especially love friends with boats who love to fish. A dear friend of mine dropped off fresh tuna he had caught. Unfortunately, I had to freeze it because we were leaving to go out of town. I was a little perplexed on what to do with the tuna. Low and behold Greg’s AMAZING Yellowfin Tuna Burger with Japanese Cucumber Relish & Wasabi Aioli. I whizzed up the tuna with diced red onion, pickled ginger, chili paste, soy sauce, sesame oil, mayo and Panko breadcrumbs. Are your taste buds popping yet? Then you top these crispy, fried patties with a tart cucumber relish and spicy, citrus wasabi aioli. Just remember to have a cold beer and big napkin readily available.

 

Yellowfin Tuna Burger with Japanese Cucumber Relish & Wasabi Aioli
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 T wasabi powder
  • 2 T orange juice
  • 1 T lime juice
  • 3 T pickled ginger, chopped
  • 1 C plus 2 tablespoons mayonnaise, separated
  • 1.5 C japanese cucumber thinly sliced crosswise
  • 1 red onion, half cut into rings and the other half cut into ¼-inch dice, separated
  • 0.25 C rice vinegar
  • 1 T sugar
  • 0.5 T salt
  • 1 lb yellowfin tuna, roughly chopped
  • 0.5 T asian chili paste
  • 2 T soy sauce
  • 1 T sesame oil
  • 0.25 C panko breadcrumbs
  • Salt and pepper to taste
  • 2 whole wheat buns, lightly toasted
  • canola oil for saute pan
  • alfalfa sprouts, to taste
Instructions
  1. Make the wasabi aioli: Combine wasabi powder, orange juice, lime juice, 1 tablespoon pickled ginger in the bowl of a mini food processor, or mortar and pestle. Puree or grind until completely smooth. Scrape the mixture into a bowl. Add 1-cup mayonnaise and mix well to combine. Refrigerate the aioli until ready to use. You will have more than you need, but it will keep for up to 2 weeks refrigerated.
  2. Make the relish: Combine the cucumber slices, red onion rings, rice vinegar, sugar and ½ teaspoon salt in a bowl; toss to combine. Set aside at least 1 hour. Or refrigerate up to 1 day before using.
  3. Make the burger mixture: Pulse the tuna in a food processor 12 or 15 times, scraping down the sides halfway, to create pea-sized pieces. You may alternatively use a chef’s knife. Scrape the tuna into a large mixing bowl and add the diced red onion, remaining pickled ginger, chili paste, soy sauce, sesame oil, remaining 2 tablespoons mayonnaise, Panko breadcrumbs and a pinch each of salt and pepper. Blend well and form into 2 one-inch thick patties. Place on a plate and refrigerate, covered for at least 1 hour and up to 3 hours. Lightly oil a cast iron or non-stick skillet and then heat it over medium heat. Gently lay the tuna patties onto the heated surface. Let them cook undisturbed, about 3 minutes until browned on one side. Flip and cook an additional 3 or 4 minutes until barely cooked through.
  4. Make the burgers: Lay the buns out on a work surface. Put a small amount of sprouts on the bottom halves, then some of the Japanese cucumber relish. Top each with a tuna burger, then spread a bit of the wasabi aioli on top of them. Cover with bun tops and serve

Recipe and image via Sippitysup

 

Filed under: Fish & Shellfish, Sandwiches, Vegetables & Other Sides

Author:

Comments

0 responses so far



Leave a Comment

Rate this recipe: