Tuna Burgers with Sesame Aioli

by Caren McSherry

There was, once upon a time when the only burger we made friends with was beef. As the food scene casts it’s net, we find that really anything goes. Make it good and they will eat. Chicken, lamb, salmon, and tuna all make great choices for burger heaven.

2.5 pounds ahi tuna
1 tbsp fresh ginger, minced
1 large garlic clove, minced
½ cup chopped fresh cilantro
1 teaspoon wasabi paste (optional)
1 Tbsp oyster sauce
½ cup sesame seeds

Ingredients:

2 large garlic cloves, peeled
1 heaping tablespoon Dijon mustard
2 egg yolks
Juice of ½ fresh lemon
1/3 cup toasted sesame oil
2/3 cup grapeseed oil
Sea salt to taste
Fresh ground pepper to taste
6 hamburger buns (get them from a good bakery, not the bagged supermarket variety)
3 cups of arugula

Method:

1. Place the tuna on your chopping board and coarsely mince it. Transfer to a bowl and add all the remaining ingredients. Mix well to combine. 2. Divide into 6 portions and shape into burgers. Crust the tuna in the sesame seeds and chill until ready to grill. 3. Mix the oils together 4. Place the garlic, Dijon and egg yolk in the blender, puree, add the lemon juice and pulse. Turn the machine on to low speed and slowly pour the 2 oils into the blender with the machine running. The aioli with thicken. Season with sea salt and ground pepper. This can be made up to 2 days in advance and refrigerated. 5. Grill the tuna for about 3 minutes on each side, do not overcook. Split and toast the buns, spread both sides with a smear of aioli, add a handful of the arugula and place the burger on top. - Yam fries work well with this Makes 6 burgers. Copyright © Caren McSherry June 2010