#108 Tuna Done Right

Asian Tuna Burger Flavored with Ginger and Sesame Oil (Yields: 4 servings)

• 1 3/4 to 2 lbs. Ahi tuna - cut into cubes
• 3 garlic cloves
• 2 scallions - finely chopped
• 1 1/2 tablespoons finely chopped fresh ginger
• 1/2 tablespoon Dijon mustard
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons coarse black pepper
• 1 1/2 tablespoons Asian sesame oil
• 1 Large eggplant - cut into 1/2 inch thick slices
• 4 slices of large tomato
• 4 sesame bun - split
• 1/4 cup olive oil
• Green salad leaves
• Salt

Soy Wasabi Mayonnaise:
• 1 1/4 cup mayonnaise
• 1/4 teaspoon wasabi paste
• 1/2 lime - juiced
• 1 tablespoon soy sauce
• 2 tablespoons chopped fresh cilantro
• Salt and pepper

Heat a grill pan or large skillet over high heat.

Place the tuna in a food processor and pulse until the fish is coarsely chopped or chop by hand.

In a large bowl, place the tuna, garlic, scallions, ginger, Dijon mustard, cilantro, coarse black pepper, and sesame oil. Mix together and chill for one hour, to allow the flavors to blend.

Divide the mix into four, evenly-sized burgers, season with salt and drizzle with olive oil. Place the tuna burgers in a very hot pan and cook for two minutes on each side until it has a golden brown crust on the outside, but is still rare to medium-rare inside. Take care not to overcook the tuna. Hold the cooked patties on a plate under foil.

Heat a grill pan or sauté pan with olive oil. When hot add the eggplant slices and cook for three to four minutes on each side until soft and golden in color. Season to taste and keep warm.

Toast the buns. Cover the bottom halves with some salad leaves, and two slices of grilled eggplant. Cover with one slice tomato and followed by the tuna burgers. Finally, top each burger with wasabi mayonnaise, close the bun and serve.

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Copyright © 2009 Hubert Keller. All rights reserved.