This beautiful recipe comes from “Cookery School ” by Richard Corrigan. The book is divided to Basic, Intermediate and advance levels. Tuna burger with wasabi mayo was mentioned in the Basic section. So lets not be intimidated by it’s chef-y appearance and go for it. Easy peasy! Takes only about 30 mins tops.
Here are Richard Corrigan’s words about this dish:
- ” The belly part of the yellowfin tuna is ideal to chop up finely and mix with spring onions and ginger to make lightly seasoned burgers.
- Avoid using tuna from over fished areas such as Atlantic bluefin tuna and tuna from the Bay of Biscay
- This recipe suggest to flash-fry the burgers on both sides and serve them rare.
TUNA BURGERS WITH WASABI MAYONNAISE
(Serves 4) .
INGREDIENTS for the tuna burger:
- 400g tuna steak
- 4 spring onions, trimmed
- 2cm piece of fresh ginger, peeled and grated
- Salt and freshly ground black pepper
- 2 tablespoon vegetable oil
- 50g crispy seaweed
- 50g wasabi peas, crushed
- 1 lime, cut into wedges
INGREDIENTS FOR THE WASABI MAYONNAISE
- 2 egg yolks
- 3 teaspoons wasabi paste
- 2 tablespoons white wine vinegar
- 250 ml mild olive oil
- Juice of 1 lime to taste
- Cut the tuna and spring onions into julienne batons. Then turn the julienne batons through a quarter turn and cut again, to form tiny 3mm-sided dice (brunoise).
- Place the tuna, spring onions and ginger om an ice-cole medium-sized bowl and season with salt and pepper, then mix well to combine.
- Place a 7cm-diameter pastry ring to a plate and fill one quarter of tuna mixture. Press to pack the mixture down. Remove the ring an set the burger aside. Repeat the remaining tuna mixture to make 3 more burgers, then cover and place in the fridge until needed.
- To make the wasabi mayonnaise, place the egg yolks in the small food processor and add the wasabi paste and white wine vinegar. Start the motor and gradually pour the mild olive oil until you have a thick, smooth mayonnaise. Check the seasoning at this stage and add lime juice to aste.
- Heat a large frying pan over a medium to high heat, and once it is hot add the vegetable oil. Carefully lift each each tuna burger with a fish slice and gently place in the frying pan. Cook for 30 seconds on each side to seal the burgers
- Place each tuna burger on a serving plate with a dollop of the wasabi mayonnaise beside it. Top with crispy seaweed, scatter the crushed wasabi peas around the burger and place a lime on the side.
Thanks for looking and come back soon.