INGREDIENTS

• 2 t wasabi powder
• 1 t orange juice
• 1 t lime juice
• 3 t pickled ginger, chopped
• 1 c plus 2 tablespoons mayonnaise, separated
• 1 1⁄2 c japanese cucumber thinly sliced crosswise
• 1 red onion, half cut into rings and the other half cut into 1/4-inch dice, separated
• 1⁄4 c rice vinegar
• 1 t sugar
• 1⁄2 t salt
• 3⁄4 lb yellowfin, yellowtail. or albacore tuna, roughly chopped
• 1⁄2 t asian chili paste
• 2 t soy sauce
• 1 t sesame oil
• 1⁄4 c panko breadcrumbs, or less
• salt and pepper to taste
• 2 whole wheat buns, lightly toasted
• canola oil for saute pan
• alfalfa sprouts, to taste

INSTRUCTIONS

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 1/2 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.

INGREDIENTS

• 4 tuna steaks (~6 oz. per person)
• 1/4 cup black sesame seeds
• 1/4 cup white sesame seeds
• 1 tsp salt
• freshly ground black pepper
• 2 tbsps unflavored oil (vegetable or canola)
• 2 ripe avocados, sliced thin
• salad greens
• wasabi mayonnaise
• anago sauce
• masago or tobiko (smelt fish roe)


• Wasabi Mayonnaise:
• 2 tbsps wasabi powder
• 2 tbsps water
• 1/2 cup mayonnaise


• Anago Sauce:
• 6 tbsps soy sauce
• 4 tbsps mirin
• 2 tbsps brown sugar (or caramelized sugar syrup)
• dash of rice wine vinegar

INSTRUCTIONS

Wasabi mayonnaise:

Mix the wasabi powder with the water until it forms a uniform paste. Mix with the mayonnaise. It tastes better if you let it sit in the refrigerator for an hour or so before serving.

Anago sauce:

Combine ingredients in a small saucepan and bring to boil. Let boil for a minute or so and reduce to simmer until slightly thickened. Let cool (it will thicken some more, so don’t boil it down too much).

Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle – just take care if the darn thing jumps and hits you!) set one or two steaks into the pan. Take care not to crowd the steaks. More than two at a time will make it hard to sear the sides without overcooking the other pieces. Sear for less than a minute on the flat sides (unless you want it more cooked) and while gently holding the steaks with tongs, sear for about 20 seconds (or more if you prefer) on the short sides. Remove to a cutting board and slice the steaks into 1/2-inch thick pieces at an angle – or leave whole if you prefer. Set avocado slices on a bed of salad green and then fan the tuna on top. Drizzle with wasabi mayonnaise and anago sauce over the fish or serve on the side. Top with a sprinkle of masago. Serves 4.

INGREDIENTS

• 1-1/2 teaspoons sea salt
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon brown sugar
• 1/2 teaspoon dried basil
• 6 yellowfin tuna steaks, 2-inches thick, about 3 pounds
• 2 tablespoons canola oil


• For beans:
• 2 (15-ounce) cans white beans, rinsed and drained
• 1/4 cup canola oil
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon coarse black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh parsley

INSTRUCTIONS

In a small bowl, mix together salt, garlic powder, pepper, cumin, brown sugar and basil.Rinse tuna and pat dry. Rub with spice mixture.

Heat oil in a 12-inch skillet over high heat. Add the tuna, being careful not to crowd. Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still red inside. Set aside.

Place beans in a large bowl. Add oil, lemon juice, pepper, garlic powder and parsley. Stir gently to mix. To serve, divide bean mixture among 6 plates and top each with a tuna steak.