Tuna & Ginger Burgers w/Soy & Sesame Mayo

By Shash

Ingredients

• 1 Teaspoon Wasabi Powder
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Water
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/2 Teaspoon Coarse Salt
• 1 Tablespoon Peeled and Minced Fresh Ginger
• 1-1/2 Tablespoons Peanut Oil, plus more for cooking
• 1 Clove Finely Minced Garlic
• 1 Pound Sashimi Grade Ahi
• 3 Shallots, Chopped
• 4 Hamburger Buns
• Fresh Arugula
• Soy & Sesame Mayo
• 1/2 Mayonnaise or Vegenaise
• 2 Teaspoons Soy Sauce
• 2 Teaspoons Toasted Sesame Oil
• Whisk all mayo ingredients together and store in the refrigerator for a couple of hours before serving.

Preparation

Step 1

Combine wasabi, mustard and water in a small bowl. Scrape it into a food processor along with salt, pepper, ginger, garlic, shallots and peanut oil. Pule it together to make a flavorful paste. Add the tuna and pulse just to combine being careful not to over-process the tuna as you want it to have texture. Form the mixture into 4 burgers and set in the refrigerator for at least an hour or overnight to let the flavors meld.

Preheat grill pan or grill with a little more peanut oil and grill burgers for 2-3 minutes per side, to desired doneness. Grill or toast the buns, spread with Soy & Sesame Mayo, top with some fresh arugula, if desired and top with burgers.