Cooking From Every Angle

Tuna Burgers with Wasabi Ginger Mayo

By • June 14, 2011 • 12 Comments

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Tuna Burgers with Wasabi Ginger Mayo

- Merrill

About a decade ago, when I was living in Boston and working as a personal chef, my cooking repertoire was a little different than it is now. Finger food abounded (I was catering a lot of cocktail parties), and my recipes were heavy on Asian flavors like lemongrass, cilantro and ginger. (My go-to guacamole was "Thai-inspired" and included fish sauce, scallions and the aforementioned lemongrass and ginger. It was actually pretty tasty.)

As we all do, I've now moved onto a different set of tried-and-true recipes. But recently I revisited my old stomping grounds for one evening and dug out a recipe for tuna burgers that I used to make all the time back in the old days -- both as sliders for cocktail party gigs and as normal, human-sized burgers for dinners with friends. I came across the original recipe in a Williams-Sonoma cookbook called Fresh & Light and fell in love with its clean, fresh flavors. Chopped sushi-grade tuna is mixed with fresh ginger and scallions, molded into patties, pan fried and then topped with cucumber, sprouts and a zippy pickled ginger and wasabi-infused mayonnaise.

I've altered the proportions over the years, upping the wasabi and fresh ginger, and I use a full egg instead of the recommended egg white, as well as regular mayo rather than fat-free. Instead of stopping at medium-rare, I like to cook the burgers just through -- I find that a little bit of heat makes the ginger and scallions really sing. And finally, I serve the tuna burgers on brioche rolls instead of the sesame bagels called for in the original -- they make for a much more delicate burger, and their richness is a nice complement to all the clean, fresh flavors.

Tuna Burgers with Wasabi Ginger Mayonnaise

Adapted from Fresh & Light

Serves 6

Tuna Burgers:

  • 4 scallions, white and light green parts only, finely chopped
  • 1/4 cup minced fresh ginger
  • 1 large egg, lightly beaten
  • 1 1/2 pounds sushi-grade ahi tuna, chopped
  • Salt and freshly ground black pepper
  • 1 English cucumber
  • 2 tablespoons grapeseed oil
  • 1 box broccoli or alfalfa sprouts
  • 6 brioche rolls

Wasabi Ginger Mayonnaise:

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared wasabi
  • 6 tablespoons finely chopped pickled ginger (the pink, sweet kind you get with sushi)

See the full recipe (and save and print it) here.

Jump to Comments (12)

Comments (12)

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over 3 years ago chefcarla

Love all the ginger in your version, Merrill! I have another version at ravenoukitchen.com that's a little more complicated, but a favorite at our house. Can't wait to try yours.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks! I'll have to check yours out too.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Prepared these tonight. Rave reviews.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I'm so glad!

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over 3 years ago sygyzy

How do I get a cool badge like you guys in my comments?

"David is food52's biggest fan."

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

We'll let you know when we implement that particular badge!

Newliztoqueicon-2

over 3 years ago Lizthechef

You have inspired me to revisit this terrific recipe - I have that cookbook too!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

A fellow fan! Nice to know I'm not alone.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Ay yi yi. This is the new best thing I've ever heard of.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Well, thanks!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Making them Friday night.

Dsc00202

over 3 years ago francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

Mini-sesame bagels sound hilarious -- fully in support of the switch to brioche!