Tuna Burgers with Wasabi Mayonnaise

Yes, it's grilling season. But that doesn't mean your burgers always have to be beef. Here's a twist on the traditional that is delicious and a little lighter. With Asian slaw and wasabi mashed potatoes, it just might become a new summer tradition around your house.

Tuna Burgers with Wasabi Mayonnaise
Makes 4 burgers.

1 pound tuna, cut into chunks. (Hint: Putting the tuna in the freezer for fifteen minutes ahead of time makes it easier to chop and grind.)
1/4 cup cilantro
2 tablespoons mayonnaise
1/2 tablespoon Dijon mustard
1/4 cup panko crumbs
2 green onions, chopped
1/2 tablespoon freshly grated ginger
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
Pinch of kosher salt
Drizzle of toasted sesame oil
Hamburger buns (or onion rolls), split and toasted

Your choice of favorite toppings: Traditional-- like sliced tomato or butter lettuce; Exotic--as in sliced avocado and arugula, and/or Asian-inspired-- maybe grilled green onions, Asian slaw, sliced water chestnuts, a sprinkle of toasted sesame seeds, spinach. Go crazy! (Just leave off the cheese...it would overpower the tuna.)


Wasabi Mayonnaise
1 cup mayonnaise
2 green onions, minced
2 teaspoons wasabi powder (or more to taste)
2 tablespoons fresh lime juice
Salt and pepper to taste

To make burgers, place chilled tuna, cilantro, mayonnaise and Dijon mustard in food processor. Pulse briefly, just until mixture is roughly chopped. Add panko, onions, ginger, soy sauce, salt and pepper and sesame oil; pulse a few times more to combine. Form into eight patties and chill for half an hour.

To make wasabi mayonnaise, combine all ingredients; cover and chill until ready to serve.

Grill the burgers over medium-high heat for 2-3 minutes per side. Don't overcook; it will dry out the tuna.

Serve on toasted buns with wasabi mayo and your choice of toppings.