TUNA BURGERS WITH GINGER-LEMON KEWPIE MAYO

Tuna Burgers with Ginger-lemon Kewpie Mayo image

Provided by barbara lentz

Categories Seafood

Time 1h30m

Number Of Ingredients 26

FOR THE PICKLED TOPPING
1 medium cucumber peeled seeded and julienned
1 small carrot cut into matchsticks
1/4 red onion thinly sliced
3 Tbsp rice vinegar
1 Tbsp sugar
salt and pepper
2 butter lettuce leaves
FOR THE TUNA BURGER
1 Tbsp grated ginger
2 clove garlic minced
1 serrano chili seeded and chopped
2 Tbsp fish sauce
2 Tbsp fresh cilantro chopped
1 Tbsp basil chopped
1 lb sushi grade ahi tuna
1 1/2 Tbsp vegetable oil
1 tsp sesame oil
2 brioche buns
GINGER-LEMON KEWPIE MAYO
1 c kewpie mayo
2 Tbsp each soy sauce, minced cilantro, minced scallion greens
1 Tbsp black sesame seeds
1 Tbsp grated ginger
zest of 1 lemon
2 tsp lemon juice

Steps:

1. First make the pickled toppings. Add the cucumbers, red onion, carrots, rice vinegar and sugar and salt and pepper. Let stand at room temp for 1 hour.
2. Next make the Mayo. Mix all ingredients together and place in fridge for flavors to mingle.
3. Next make the burgers. In a small food processor add the garlic, ginger, serrano, and 1 tsp of sugar together and process into a paste. Stir in fish sauce, cilantro and basil. Set aside
4. Thinly slice the tuna. Stack the slices and cut into matchsticks cut the matchsticks into cubes, then chop until the pieces are about 1/8 inch pieces. Stir in the paste and moisten your hand and shape into 2 burgers. Refrigerate for 20 minutes
5. Light a grill. Mix the two oils together. Brush some oil on both sides of the buns. Brush some oil on both sides of the tuna burgers.
6. Grill the buns for 1 minute to toast them. Place the tuna on the grill and grill 6 minutes turning once.
7. Place some mayo mixture on bottom of buns. Place a leaf of lettuce on top bun then the pickled mixture. Place the tuna burger on top of the mayo.