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OPEN-FACED SEARED TUNA BURGER WITH WASABI MAYONNAISE
Use top-quality tuna and be creative with garnishes. The wasabi mayonnaise will give it some kick, so try some cucumbers or sprouts for a little crunch. Preparation time: 20 minutes. Cooking time: 6 minutes when seared.
Servings: 6
Ingredients
| 1 1/2 | pounds | sushi-quality tuna, coarsely chopped |
| Kosher salt and freshly ground black pepper | ||
| 1/4 | cup plus 1 tablespoon | low-sodium soy sauce, divided |
| 3 | tablespoons | low-fat sour cream |
| 1 | tablespoon | mayonnaise |
| 2 | teaspoons | wasabi paste, or more to taste |
| Cooking spray | ||
| 6 | sourdough rolls |
Preparation
- In a medium bowl, combine tuna, salt and pepper and 1 tablespoon soy sauce. Mix gently.
- Divide the mixture into 6 equal parts and shape each into a patty. Set aside.
- In a small bowl, combine the sour cream, mayonnaise and wasabi paste. Stir to combine thoroughly and set aside.
- Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat.
- Add the tuna burgers and sear for 2 minutes on each side. Remove from the heat. Add 1/4 cup soy sauce, return to the heat and sear for 1 more minute per side.
- Use the Cook'd Right® Sensor to check doneness of patties. Quickly insert dark sensor tip into center of fish. Wait 5-10 seconds. Remove sensor tip and check color. Continue checking with the same sensor until done.
- Place each burger on the bottom half of a roll and top with a tablespoon of mayonnaise mixture and serve open-face or with bun tops.