Originally aired April 20, 2011
- For the Tuna & Ginger Burgers:
- 1 teaspoon wasabi powder
- 2 teaspoons Dijon mustard
- 1 teaspoon water
- teaspoon freshly ground black pepper
- teaspoon coarse salt
- 1 tablespoon peeled and finely minced fresh ginger
- 1 tablespoon peeled and finely minced garlic
- 1 tablespoons peanut oil, plus more for cooking
- 1 pound highest quality tuna, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 3 shallots, peeled and thinly sliced
- 4 sprouted grain or whole wheat hamburger buns
- cup Soy & Sesame Mayo (recipe follows)
- Handful of fresh arugula
- For the Soy & Sesame Mayo
- cup Veganaise
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
For the Tuna & Ginger Burgers:
Combine the wasabi, mustard and water in a small bowl. Scrape it into a food processor along with the pepper, salt, ginger, garlic and peanut oil. Pulse it all together to make a flavorful paste. Add the tuna and pulse just to combine- be carful not to over process the tuna as you want your burgers to have texture. Form the mixture into four burgers and set in the refrigerator for at least an hour (up to overnight) to let the flavors really settle in.
Meanwhile, heat the olive oil over medium-high heat in a skillet. Add the shallots and saut for about 10 minutes, until they get soft and sweet and a little brown. Reserve.
Preheat your grill or grill pan over high heat.
Rub the tuna burgers with a little peanut oil and grill for 2 to 3 minutes a side, to desired doneness. Grill the buns alongside the burgers. Spread the buns with the mayo, pile on the sauted shallots and a bit of arugula, and tuck in the burgers.
For the Soy & Sesame Mayo
Whisk everything together.