AHI TUNA BURGERS WITH GINGER-WASABI MAYONNAISE

AHI TUNA BURGERS WITH GINGER-WASABI MAYONNAISE image

Yield 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
6 T fresh lime juice, divided
1/3 cup drained pickled ginger
1 T plus 1/4 cup soy sauce
2 t wasabi paste
1/2 t toasted sesame oil
1 1/4 cups thinly sliced red cabbage
1 1/4 cups thinly sliced green cabbage
1 1/4 cups shredded carrots
4 6-oz 1-inch-thick ahi tuna steaks
4 3- to 4-inch-diameter hamburger rolls
room temperature butter

Steps:

Blend mayonnaise, 2 T lime juice, ginger, 1 T soy sauce, wasabi paste, and sesame oil in processor until smooth. Season to taste with salt and pepper (can be made 1 day ahead, cover and chill). Mix red, green cabbage, and carrots in medium bowl. Add 4 T 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 barbecuie (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 mintues per side for mediium-rare. Place tuna on cabbage atop rolls. Top with another 1/4 cup cabbage slaw, then roll tops.