Pan- Asian

[cape chef]

I made these funkey, fun burgers today as a lunch special.

Wasabi Tuna burgers

1/3 cup mayo
1 1/2 teaspoons wasabi paste
1 1/4 # ahi
1 tablespoon chopped chives
1 1/2 tablespoons finely minced scallions (white part)
2 teaspoon saki
1 teaspoon light sesame oil
1/4 teaspoon toasted sesame salt (coarse salt and sesame seeds)
a little corn starch for dusting
pickled ginger
sliced tomato
sliced avocado
Mizuna
******
whisk the mayo and wasabi, set aside. make a basic tartare out of the tuna, mix the rest of the seasonings. form the tuna into 4 patties and dust with the cornstarch, saute them for about 2 minutes a side. spread a little wasabi mayo on the patty, the pickled ginger,avocado and tomato.

Dress the mizuna with a little wasabi mayo, and pop the burger on top. It was really quite good
cc

 

[rachel]

It looks delicious and reasonably straightforward to do!

 

[cape chef]

It is very easy Rachel, low in fat (minus the avocados) but who cares.
You can also serve it on a toasted bun.

 

[rachel]

Oh well if if it's low in fat I'm not so sure. . . . But I could make a full fat mayo for it!

 

[cape chef]

Yes , fatty mayo is "Good " mayo.
I also do a sesame-orange salmon "Burger" that I flavor with kejap manis, which is an Indonesian soy sauce. very tasty to

 

[shroomgirl]

So did you list it as funkey??? I'm having the darndest time giving names to shtuff....there is a definate gift many of you have with naming creations.
Sounds great....love the garnishes.