Ahi tuna Burgers with Ginger-Wasabi mayonnaise
Mayonnaise
1/2 cup mayonnaise
2 TBL fresh lime juice
1/3 cup drained pickled ginger from jar
1 TB soy sauce
2 tsp wasbi paste
1/2 tsp toasted sesame oil
Slaw
1 1/4 cups paper thin slices of red cabbage
1 1/4 cups paper thin slices of napa cabbage
1 1/4 cups shredded carrots
4 TB fresh lime juice
salt and pepper
4 3-4 inch diameter hambruger buns or rolls
room temp butter
4 6 oz 1" thick ahi tuna steaks
1/4 cup soy sauce
throw all the ingredients for the mayo in a blender and blend till creamy. transfer to a bowl and cover and chill. (can be made one day ahead)
Slaw; put veggies in a bowl and add lime juice, salt and pepper to taste. chill for at least an hour, tossing occasionally.
place tuna on a plate and pour 1/4 cup soy sauce over them. turn to coat. let tuna stand for at least 15 min and up to an hour.
prepare barbeque. spread cuts sides of rolls with butter and grill until golden. transfer to places and spread cut sides with wasabi mayo. mound 1/4 cup slaw on each roll bottom. grill tuna until to cooked to desired doneness. 1 - 2 min per side for medium rate. place tuna on top of cabbage on rolls. top with more slaw and serve.
notes: when the mayo was first blended I didn't care for the taste but after an hour.... oh my! no barbeque but cast iron pan. I just quickly seared the tuna steaks and left them pretty rare. they are sushi grade ahi steaks. and the slaw.... I just used napa cabbage and carrots. I figured, with just lime juice, it would need something more and was I ever wrong. just the lime juice and it was great! we had corn on the cob with these.
Bon Appetit sept 2005
enjoy
Mayonnaise
1/2 cup mayonnaise
2 TBL fresh lime juice
1/3 cup drained pickled ginger from jar
1 TB soy sauce
2 tsp wasbi paste
1/2 tsp toasted sesame oil
Slaw
1 1/4 cups paper thin slices of red cabbage
1 1/4 cups paper thin slices of napa cabbage
1 1/4 cups shredded carrots
4 TB fresh lime juice
salt and pepper
4 3-4 inch diameter hambruger buns or rolls
room temp butter
4 6 oz 1" thick ahi tuna steaks
1/4 cup soy sauce
throw all the ingredients for the mayo in a blender and blend till creamy. transfer to a bowl and cover and chill. (can be made one day ahead)
Slaw; put veggies in a bowl and add lime juice, salt and pepper to taste. chill for at least an hour, tossing occasionally.
place tuna on a plate and pour 1/4 cup soy sauce over them. turn to coat. let tuna stand for at least 15 min and up to an hour.
prepare barbeque. spread cuts sides of rolls with butter and grill until golden. transfer to places and spread cut sides with wasabi mayo. mound 1/4 cup slaw on each roll bottom. grill tuna until to cooked to desired doneness. 1 - 2 min per side for medium rate. place tuna on top of cabbage on rolls. top with more slaw and serve.
notes: when the mayo was first blended I didn't care for the taste but after an hour.... oh my! no barbeque but cast iron pan. I just quickly seared the tuna steaks and left them pretty rare. they are sushi grade ahi steaks. and the slaw.... I just used napa cabbage and carrots. I figured, with just lime juice, it would need something more and was I ever wrong. just the lime juice and it was great! we had corn on the cob with these.
Bon Appetit sept 2005
enjoy