Thai Fresh Tuna Burgers
Keywords: grill appetizer entree tuna
- 2 egg yolks
- 1 Tbsp. wasabi paste
- 2 Tbsp. white wine vinegar
- 1 cup plus 1 Tbsp. mild olive oil
- Juice of 1 lime
- 1 lb. sushi-grade tuna steak
- 4 spring onions, trimmed
- 1” piece fresh ginger, peeled and grated
- 1 tsp. toasted sesame oil
- 1 tsp. ponzu
- Sea salt and freshly ground black pepper
- Whole wheat rolls
- 2 oz. wasabi peas, finely crushed
- 1 lime, cut into wedges
Place the egg yolks in the work bowl of a food processor.
Add the wasabi paste and white wine vinegar.
Start the motor and into the feed tube gradually pour the olive oil until you have a thick, smooth mayonnaise.
Check the seasoning and add lime juice to taste.
Cut the tuna and spring onions into tiny dice.
Place the tuna, spring onions, ginger, sesame oil and ponzu into an ice-cold medium-sized bowl and season with salt and pepper.
Form the tuna mixture into 2 ¾ – 3” burgers.
Cover and place burgers into refrigerator until ready to cook.
Set up BGE for indirect cooking and preheat to 400 degrees F.
Put Cookina mat on the plate setter and brush with oil.
Carefully lift each burger onto the cooking mat and cook for 1 minute on each side to seal the burgers.
Schmear each roll with some of the wasabi mayonnaise and place a burger on each roll. Sprinkle with crushed wasabi peas and a squirt of lime.
Serve & enjoy!