Ingredients
- 4 brioche rolls
- 1 seedless cucumber (peeled)
- 1 onion thinly (red very sliced)
- 525 gr yellowfin tuna fillets fine by (chopped)
- 240 ml wine vinegar (white plus)
- 120 ml bottled mayonnaise
- 60 gr gingerroot (grated fresh)
- 30 gr pickled ginger available in (finely chopped)
- 60 ml seasoned rice vinegar available in most
- 26 gr scallion (finely chopped)
- 16 ml lime juice pickled cucumber ginger relish (fresh)
- 16 gr wasabi powder mixed with water to make
- 14 gr sugar
- 10 ml dijon-style mustard
- 1/2 slices thinly (very sliced)
- some salt
In a bowl combine the tuna, scallions, gingerroot, mustard, soy sauce, cayenne, salt and pepper. Form the mixture into six 3 cm patties and chill for 30 minutes.
In a small bowl whisk together the mayonnaise, wasabi, and lime juice. Cover and chill.
In a medium bowl combine the cucumber, red onion, pickled ginger, and rice vinegar. Toss to coat and season with salt and pepper.
Heat a dry large heavy skillet over moderately high heat. Brush each tuna pattie with the vegetable oil. Cook the tuna patties for 5 to 6 minutes per side until they are just cooked through. Transfer the tuna patties to the buns and top with the wasabi mayonnaise and the pickled cucumber ginger relish.
