A friend and great chef recommended this recipe to me from Gweneth Paltrow’s cookbook. My Father’s Daughter.
Tuna and Ginger Burgers
- 1 teaspoon wasabi powder
- 1 teaspoon dijon mustard
- 1 teaspoon water
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon course salt
- 1 tablespoon peeled and finely minced ginger
- 1 tablespoon peanut oil (I used sesame oil because I did not have any peanut)
- 1 pound highest quality tuna, cut into 1 inch pieces
- 2 tablespoons evo
- 3 shallots
- 4 sprouted grain or whole wheat buns. ( I used oroweat sandwich thins)
- 3 shallots, peeled and thinly sliced
- 1/2 cup soy and sesame mayo (recipe follows)
- Arugula
Combine the wasabi, mustard and water in a small bowl. Scrape into a food processor along with the pepper, salt, ginger,garlic, and peanut oil. Pulse it all together to make a paste. Add the tuna and pulse to combine – do not overprocess the tuna. Form the mixture into 4 burgers and set in the refrigerator for at least one hour or overnight to let the flavors really settle in.
Heat the olive oil over medium heat in a skillet. Add the shallots and saute for about 10 minutes, until the are soft and a little brown. ( I burned mine the first time so watch carefully)
Preheat the grill. Rub tuna burgers with a little peanut oil and grill for 2-3 minutes per side. Grill the buns alongside the burgers. Spread the buns with the mayo, pile on lots of shallots and arugula, tuck in the burger.
Makes 4 burgers
Soy and Sesame Mayo: Whisk together the following ingredients
- 1/2 cup vegenaise. (I used nayonaise)
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame seeds
This meal was delicious, light and perfect for a summer evening! Everyone really enjoyed it. I would recommend purchasing Gweneth’s cookbook as everything I’ve made from it has been simple and delish.