Wasabi Ginger Lime Ahi Tuna Burgers

By mahto

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

Details

Servings 4
Adapted from importfood.com

Preparation

Step 1

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.