Many folks waste a good portion of their caught tuna. They save the center loins and discard some pretty tasty meat. The trim around the choicest parts can be made into these great tuna burgers. Avoid the very dark flesh and blood lines.
Spicy Asian Tuna Burger with Wasabi Mayo
- 2 pounds fresh tuna cut into 1-2 inch pieces
- 1/2 teaspoon Lawry’s Seasoned Salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup onion minced
- 4 garlic cloves minced
- 2 tablespoons pickled ginger minced
- 1-2 tablespoons Asian chili sauce
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 egg lightly beaten
- 1/4 cup mayonnaise
- 1/3 cup Japanese breadcrumbs panko or sub “regular” breadcrumbs
- 1/3 cup mayonnaise
- 1 lime juice only
- pinch granulated sugar
- 1 tablespoon or more! prepared wasabi paste
Combine all ingredients to make mayonnaise. If you like it hot, add more wasabi, but remember that the patties have some heat also.
- In a food processor, pulse tuna until the meat is in pieces about the size of a garbanzo bean. Add to a bowl with all of the remaining ingredients except the breadcrumbs. Using your hands, combine ingredients. Add breadcrumbs and mix with hands. Form a ball about the 4 inches in diameter. Press together to form a patty about 3/4 – 1 inch thick. If the patty is too moist, add a little more breadcrumbs. If it’s too dry, add some mayonnaise.
- Patties can be grilled, broiled or pan-seared. Serve on a bun with fresh tomato, lettuce, red onion and wasabi mayonnaise.