The Tuna Burger

• 2 pounds yellowfin tuna fillets, chopped fine by hand, removing any sinew
• 3 tablespoons finely chopped scallion
• 2 tablespoons freshly grated gingerroot
• 2 teaspoons Dijon-style mustard
• 1 tablespoon soy sauce
• Cayenne, to taste
• Salt and freshly ground pepper
• Vegetable oil
• 1/2 cup bottled mayonnaise
• 1 tablespoon wasabi powder mixed with water to make a paste
• 1 tablespoon fresh lime juice
• 1 seedless cucumber, peeled, cut in half and very thinly sliced
• 1 small red onion, very thinly sliced
• 2 tablespoons finely chopped pickled ginger, available in Asian specialty stores and gourmet food shops or 2 tablespoons grated fresh gingerroot
• 1/4 cup seasoned rice vinegar, available in most major supermarkets or 1/4 cup white wine vinegar plus 1 tablespoon sugar
• 4 brioche rolls or other soft roll

1. Form the mixture into six 1-inch patties and chill for 30 minutes.
2. In a small bowl whisk together the mayonnaise, wasabi, and lime juice.
3. Cover and chill.
4. In a medium bowl combine the cucumber, red onion, pickled ginger, and rice vinegar.
5. Toss to coat and season with salt and pepper.
6. Heat a dry large heavy skillet over moderately high heat.
7. Brush each tuna pattie with the vegetable oil.
8. Cook the tuna patties for 5 to 6 minutes per side until they are just cooked through.
9. Transfer the tuna patties to the buns and top with the wasabi mayonnaise and the pickled cucumber ginger relish.

yellowfin tuna, scallion, gingerroot, mustard, soy sauce, cayenne, salt, vegetable oil, mayonnaise, wasabi powder mixed with water, lime juice, cucumber, red onion, pickled ginger, rice vinegar, rolls

Taken from www.foodnetwork.com/recipes/the-tuna-burger.html (may not work)