Sure a tuna burger isn’t exactly Asian. But the bold flavors work so well with tuna that I am sure I’ll be forgiven for this one.
Yellowfin Tuna Burger with Japanese Cucumber Relish & Wasabi Aioli
Print This Recipe Yield 2Source Adapted from McCormick & SmickPublishedChoose something sustainable like pole-and-line caught yellowfin, yellowtail or albacore.
Ingredients
- 2 teaspoon wasabi powder
- 1 teaspoon orange juice
- 1 teaspoon lime juice
- 3 tablespoon pickled ginger, chopped
- 1 cup plus 2 tablespoons mayonnaise, separated
- 1½ cup japanese cucumber thinly sliced crosswise
- 1 red onion, half cut into rings and the other half cut into ¼‑inch dice, separated
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- .75 pound yellowfin tuna, roughly chopped
- ½ tablespoon asian chili paste
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ cup panko breadcrumbs
- salt and pepper to taste
- 2 whole wheat buns, lightly toasted
- canola oil for saute pan
- alfalfa sprouts, to taste
Directions
Make the wasabi aioli: Combine wasabi powder, orange juice, lime juice, 1 tablespoon pickled ginger in the bowl of a mini food processor, or mortar and pestle. Puree or grind until completely smooth. Scrape the mixture into a bowl. Add 1‑cup mayonnaise and mix well to combine. Refrigerate the aioli until ready to use. You will have more than you need, but it will keep for up to 2 weeks refrigerated. Make the relish: Combine the cucumber slices, red onion rings, rice vinegar, sugar and ½ teaspoon salt in a bowl; toss to combine. Set aside at least 1 hour. Or refrigerate up to 1 day before using. Make the burger mixture: Pulse the tuna in a food processor 12 or 15 times, scraping down the sides halfway, to create pea-sized pieces. You may alternatively use a chef’s knife. Scrape the tuna into a large mixing bowl and add the diced red onion, remaining pickled ginger, chili paste, soy sauce, sesame oil, remaining 2 tablespoons mayonnaise, Panko breadcrumbs and a pinch each of salt and pepper. Blend well and form into 2 one-inch thick patties. Place on a plate and refrigerate, covered for at least 1 hour and up to 3 hours. Lightly oil a cast iron or non-stick skillet and then heat it over medium heat. Gently lay the tuna patties onto the heated surface. Let them cook undisturbed, about 3 minutes until browned on one side. Flip and cook an additional 3 or 4 minutes until barely cooked through. Make the burgers: Lay the buns out on a work surface. Put a small amount of sprouts on the bottom halves, then some of the Japanese cucumber relish. Top each with a tuna burger, then spread a bit of the wasabi aioli on top of them. Cover with bun tops and serve.
I stumbled upon this totally at random this morning, and was hooked. It’s really interesting to se someone elses perspective on things over here. But I must mention that i really laughed out loud when I read about pølse:P SO underapreciated here! To be fare thogh, it’s best when wrapped in bacon with shrimp salad and lompe or on a trow-a-way grill in a park with friends, beer and ketchup. We love a good grilling (BBQ in norwegian)
Norway, yet another country i haven’t visited!! how beautiful and amazing you make it sound.
Hmm… I think Conde Nast Traveler should be calling you… now.
Fabulous review/tips/info. Greg — I have bookmarked this for “when” we visit Norway (note I said “when” and not “if”!!)
Looks like an amazing place to visit. I have some Scandinavian roots but I’ve never been there; thanks for taking me, even if just for a bit, on your sojourn.
Greg, I would love to visit Oslo some day. Thanks for the awesome travel spots. I would most look forward to those 6–8 meals per day. The other 45 minutes I would be blogging 😉
Wow, what a neat place!
I’ve never been to Norway, but I appreciate the way you have outlined the “must see spots” and as well as where to find good eats.
I love the little travelogue here! Norway has never been on my list of places to go, but I think that’s just changed.
I recently had a veggie burger with shrimp salad (hey, i’m a pescatarian!) and it rocked!
Now you’ve got me jonesing for Norwegian food. Where can I get some in LA? Fjord’s Filling Station?
Shrimp for breakfast and pølse for lunch. It’s settled — now I must visit Oslo. Oh, and dinner at Solsiden — what a phenomenal view! Great article, Greg.