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Open-Faced Seared Tuna Burger with Wasabi Mayonnaise


These tuna burgers are best eaten very rare, so buy your sushi-quality tuna from a reputable fishmonger. The fish should be glistening and jewel-toned, with no trace of cloudiness. Wasabi paste, or Japanese horseradish, is distinctive not only for its bright green color, but also for its head-rushing heat. Combined with a little mayonnaise and low-fat sour cream, it becomes a perfect condiment for the tuna burgers. Wasabi is available in powder form, too, and can be mixed into a paste with a little water.

  • Servings: 4


  • 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
  • 3 tablespoons low-fat sour cream
  • 1 tablespoon mayonnaise
  • 2 teaspoons wasabi paste
  • 4 sourdough rolls, bottoms only


  1. In a medium bowl, combine the tuna, salt and pepper, and 1 tablespoon of the soy sauce, and combine gently. Divide the mixture into 4 equal parts and shape each into a patty. Set aside.

  2. In a small bowl, combine the sour cream, mayonnaise, and wasabi paste. Stir to combine thoroughly and set aside.

  3. 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 the soy sauce, return to the heat, and sear for 1 more minute per side.

  4. Place each on the bottom half of each roll, top with a tablespoon of dressing, and serve.

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