Asian-Style Tuna Burgers

Asian-Style Tuna Burgers

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by Charlotte Today

WCNC.com

Posted on October 22, 2013 at 11:00 AM

Updated Tuesday, Oct 22 at 2:23 PM

Asian-Style Tuna Burgers
with Pickled Ginger Mayo
and Napa Cabbage Slaw

Makes 4 burgers
Prep time: 20 minutes
Cook time: 10 minutes

After I transform tuna steaks into a ground-beef consistency in
the food processor, I make them into the lightest and leanest
patties you can imagine and sear them for just a few minutes
on each side. A quality tuna burger like this calls for some fancy
fixin’s that’ll make plain old pickles and mayo blush. I garnish
mine with cucumbers to give texture and crunch. Southerners
love their mayonnaise; here I get the best of both worlds by
seasoning it with my favorite Asian flavors—ginger, soy sauce,
and Sriracha hot chili sauce. The Napa Cabbage Slaw is a fresh,
cool complement to the tuna burger whether you put it on the
side or under the bun. Altogether, the Asian burger, sauce and
side make for a triple threat.

11/2 pounds tuna steaks
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 green onion, minced
1 teaspoon toasted sesame oil
kosher salt and freshly ground black pepper
1 tablespoon canola oil
Pickled Ginger Mayo (recipe opposite)
4 soft hamburger-style buns, toasted
cucumber slices for serving
Napa Cabbage Slaw (recipe opposite)

Cut the tuna into 1-inch cubes. Add half to the bowl of a food processor
and pulse about twelve times, or until finely chopped; being careful not
to over process it. Scrape the tuna into a mixing bowl and repeat with the
remaining tuna. Fold the ginger, garlic, green onion, and sesame oil into
the tuna, and season with salt and pepper. Form into four equal-sized
patties, about 4 inches in diameter. Transfer the patties to a plate, cover
with plastic wrap, and refrigerate for about 20 minutes to firm them up.

Heat the canola oil in a nonstick pan over medium heat. Add the burgers
to the hot pan and cook for just 3 minutes on each side. Spread Pickled
Ginger Mayo on each toasted bun, add a tuna burger, top with cucumber
slices, and sandwich between the buns. Serve with the Napa Cabbage
Slaw—either on top of the patty or alongside.

Napa Cabbage Slaw
Makes about 3 cups
Prep time: 20 minutes Cook time: zero
2 tablespoons lime juice
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon canola oil
1 teaspoon sugar
1/2 head Napa cabbage, shredded (about 2 cups)
1 red bell pepper, thinly sliced into matchsticks
1 carrot, well scrubbed and grated
2 green onions, thinly sliced
1/2 small jalapeño, seeded and thinly sliced (optional)
kosher salt

In a mixing bowl, whisk together the lime juice, rice wine
vinegar, sesame oil, canola oil, and sugar. Add the cabbage,
bell pepper, carrot, green onions, and jalapeño, if using,
and toss all together. Season with a big pinch of salt.

Pickled Ginger Mayo
Makes about 1/2 cup
Prep time: 5 minutes Cook time: zero
1/2 cup mayonnaise
2 tablespoons finely chopped pickled ginger
1 teaspoon Sriracha sauce
1/2 teaspoon soy sauce
Combine all your ingredients in a small bowl. The mayo can
be made up to 3 days ahead. Store in the refrigerator in a
tightly covered container.

Ingredient Note
We’re only using a small amount of Sriracha and jalapeño here, but if
your kids are adverse to any kind of heat, just leave them out.

Cooking Tip
If you’re feeling lazy, you can save yourself some knife work by
pulsing the ginger, garlic, and green onions in a food processor;
transfer it to the mixing bowl before adding the tuna. A food
processor is a busy cook’s friend.

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