Cooking Instructions
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Step 1
Cut the
Sushi-Grade Tuna Fillets (455 g)
into a 1/4-inch dice and add to a large bowl.
Step 2
Add the
Scallions (1 bunch)
,
Fresh Cilantro (2 g)
,
Fresh Ginger (2 g)
,
Red Bird's Eye Chili Pepper (1)
,
Avocado (1/2)
,
Kosher Salt (5 g)
, and
Ground Black Pepper (as needed)
to the tuna. Gently work with your hands to incorporate all of the ingredients.
Step 3
Divide the contents of the bowl into 4 equal portions and shape into 1-inch thick patties. Cover and refrigerate for 20 minutes and up to 2 hours.
Step 4
Make the wasabi mayo. In a small bowl, add the
Wasabi Paste (20 g)
,
Mayonnaise (115 g)
,
Lime (1)
, and
Fresh Ginger (2 g)
. Stir well to combine. Cover and refrigerate until ready to use.
Step 5
Just before you’re ready to cook the tuna burgers, make the dressing. In a medium-sized bowl, combine
Limes (2)
,
Fish Sauce (15 mL)
,
Orange (1/4)
,
Rice Vinegar (10 mL)
, and
Garlic (1 clove)
. Stir well.
Step 6
Toss in the
Romaine Lettuce (60 g)
to coat. Set aside until ready to use.
Step 7
Heat the
Extra-Virgin Olive Oil (30 mL)
in a large skillet over medium-high heat. Cook the tuna burgers, 2-3 minutes per side – don’t overcook the burgers or they will be dry. Transfer to a clean plate to rest.
Step 8
With the remaining oil in the pan, toast the
Sesame Hamburger Buns (4)
for 1 minute. Add more oil if needed.
Step 9
To assemble, place the burgers on the bun bottoms. Top each with wasabi mayo and dressed lettuce. Cover each burger with the bun tops and serve immediately.
