Ingredients Jump to Instructions ↓

  1. 1/4 small red onion, minced

  2. 1/2 small jalapeño, seeds removed, minced

  3. 1 medium cucumber, peeled and thinly sliced

  4. 1 clove fresh garlic, crushed

  5. 1 tablespoon fresh ginger, minced

  6. 1 tablespoon red bell pepper, minced

  7. 1/4 cup rice vinegar pinch of salt and pepper

  8. 2 teaspoons sugar Tuna Burgers:

  9. 1 pound yellowfin tuna loin

  10. 1 tablespoon finely chopped scallion

  11. 1 tablespoon freshly grated ginger

  12. 1 teaspoon Dijon mustard

  13. 2 teaspoons soy sauce freshly ground black pepper peanut oil for frying Wasabi Mayonnaise:

  14. 2 teaspoons wasabi powder

  15. 1/4 cup mayonnaise

  16. 1 tablespoon fresh lime juice

  17. 4 pieces of Bibb or soft lettuce

  18. 4 soft rolls

Instructions Jump to Ingredients ↑

  1. Cucumbers: Prepare the cucumbers by combining all ingredients in a plastic storage container that has a snug fitting lid. Mix the ingredients and chill for up to two hours. Tuna Burgers: Remove any sinew from the tuna and chop into a fine dice. Add the scallions, ginger, mustard, soy sauce and pepper and blend thoroughly. Do not over mix. Form into 4 equal portions and make patties. Chill for one hour. While the tuna patties are chilling, mix the wasabi powder with just enough water to form a paste. Allow to sit for 20 minutes. Add it to the mayonnaise and lime juice and blend. Chill. Heat a skillet and add about 2 tablespoons of the peanut oil. Cook the tuna burgers until just done, about 4 minutes per side. Place a piece of lettuce on the bottom of each bun and top with a few slices of the cucumbers. Top with tuna burger. Then top with cover of bun that has been spread liberally with Wasabi Mayonnaise. Serve with remaining Thai Style Cucumbers on the side


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