Tuna and Ginger Burgers
The recipe calls for fresh tuna, but I have found that it works just as well with canned tuna in brine or spring water. The one in oil tends to be a bit greasy once cooked.
Ingredients
1 tsp Namida® 100% Pure Wasabi powder
2 tsp dijon mustard
1 tsp water
½ tsp freshly ground black pepper
½ tsp coarse salt
1 Tbsp peeled and finely chopped fresh ginger
1 Tbsp peeled and finely chopped garlic
1½ Tbsp groundnut oil, plus more for cooking
450g highest-quality tuna, cut into 2.5cm pieces
2 Tbsp extra virgin olive oil
3 shallots, peeled and thinly sliced
4 wholemeal hamburger buns
125ml Soy, Sesame and Wasabi Mayonnaise
handful fresh rocket
Method
- Combine the Namida® 100% Pure Wasabi Powder, mustard and water in a small bowl.
- Scrape it into a food processor along with the pepper, salt, ginger, garlic and groundnut oil.
- Pulse it all together to make a paste.
- Add the tuna and pulse just to combine – be careful not to overprocess the tuna as you want your burgers to have texture.
- Form the mixture into 4 burgers.
- Cover and set in the refrigerator for at least an hour (up to overnight) to let the flavours meld.
- When required, heat the olive oil over medium-high heat in a frying pan.
- Add the shallots and sauté for about 10 minutes, until they get soft and sweet and a little brown.
- Reserve.
- Preheat your griddle pan or barbecue over high heat.
- Rub the tuna burgers with a little groundnut oil and grill for 2 or 3 minutes a side, to desired doneness.
- Grill the buns alongside the burgers.
- Spread the buns with the Soy, sesame and Wasabi Mayonnaise, pile on the sautéed shallots and a bit of rocket and tuck in the burgers.