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Asian Tuna Burgers with Wasabi Mayo

  • 1 1/2 pounds tuna steaks
  • 2 cloves garlic, minced
  • 2 teaspoons peeled and minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons soy sauce
  • 1/4 cup chopped scallions (white and green parts)
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • Wasabi mayo (recipe below)


Cut half the tuna into 1/4-inch dice and mince the other half.  Combine the tuna, garlic, ginger, sesame oil, soy sauce, scallions, salt, and pepper in a large mixing bowl.  Form into 6 patties, each 1 inch thick.

Lightly oil the grill or a skillet over medium-high heat and cook the burgers until browned on both sides and to the desired degree of doneness (the middle can still be reddish pink), 5 to 7 minutes total.

Wasabi Mayo

  • 1/4 cup plus 2 tablespoons mayonnaise
  • 3 tablespoons minced scallions (white and green parts)
  • 2 teaspoons peeled and minced fresh ginger
  • 2 teaspoons soy sauce
  • 1 teaspoon wasabi paste or powder

Process all the ingredients together in a food processor until smooth.  Taste and adjust the seasoning.  This will keep, tightly covered, in the refrigerator for up to 1 week.

Makes 6 burgers

Reprinted with permission from © Jane Murphy and Liz Yeh Singh, The Great Big Burger Book, published by The Harvard Common Press click for book review

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