Ingredients Jump to Instructions ↓

  1. 1 tablespoon unseasoned rice-wine vinegar

  2. Pinch of sugar

  3. 1/4 cup extra-virgin olive oil

  4. Coarse salt and freshly ground black pepper

  5. 1 pound sushi-grade tuna, very finely chopped

  6. 2 scallions, white and light green parts only, trimmed and minced

  7. 1 tablespoon soy sauce

  8. 1 tablespoon toasted sesame oil

  9. 1 teaspoon lemon zest

  10. Canola oil, for cooking

  11. 1/2 bunch arugula

  12. Wasabi Mayonnaise

Instructions Jump to Ingredients ↑

  1. « » Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.

  2. Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.

  3. Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.

  4. Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.


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