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home > recipes > seafood > wasabi ginger ahi tuna burgers
Source: Bon Appetit, September 2005 Ingredients 1/2 cup mayonnaise 6 tablespoons fresh lime juice, divided 1/3 cup drained pickled ginger from jar 1 tablespoon plus 1/4 cup soy sauce 2 teaspoons wasabi paste 1/2 teaspoon sesame oil 1 1/4 cups paper-thin slices red cabbage 1 1/4 cups paper-thin slices Napa Cabbage 1 1/4 cups shredded carrots 4 6-ounce 1-inch-thick ahi tuna steaks 4 3- to 4-inch-diameter hamburger rolls or egg buns, split in half Room-temperature butter Method 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 1/4 cup 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 4 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.

Wasabi Ginger Ahi Tuna Burgers


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keyword: wasabi
keyword: ginger
keyword: burgers
ethnicity: japanese
recipes for seafood
recipes by rcoen
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(posted February 11, 2006)

Source: Bon Appetit, September 2005

Ingredients

1/2 cup
mayonnaise
6 tablespoons fresh
lime juice, divided
1/3 cup drained pickled ginger from jar
1 tablespoon plus 1/4 cup
soy sauce
2 teaspoons wasabi paste
1/2 teaspoon
sesame oil

1 1/4 cups paper-
thin slices red cabbage
1 1/4 cups paper-
thin slices Napa Cabbage
1 1/4 cups shredded carrots
4 6-ounce 1-inch-
thick ahi tuna steaks

4 3- to 4-inch-diameter
hamburger rolls or egg buns,
split in half
Room-
temperature butter

Method

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 1/4 cup 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 4 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.


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