The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these. Mizuna, a green available in specialty-food stores, can be substituted with watercress.
Martha Stewart Living, June 1995
- 2 pounds fresh center-cut tuna
- 1 large garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon toasted sesame oil, plus more for buns
- 1 anchovy fillet, minced
- 2 tablespoons finely chopped fresh basil
- 2 celery stalks, peeled to remove strings and minced
- 1 1/2 teaspoons grated fresh ginger
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup mizuna
- 6 buns
- 6 tablespoons pickled ginger
- Wasabi Mayonnaise (http://www.marthastewart.com/254531/wasabi-mayonnaise)
- Cut tuna into 1/4-inch chunks with a very sharp knife, trimming away any dark, bloody parts. Coarsely chop tuna by hand until it begins to hold together. Transfer to a bowl over a bowl of ice. Add garlic, olive oil, sesame oil, anchovy, basil, celery, ginger, salt, and pepper; combine well.
- Heat grill to medium high. Form tuna into 6 patties, and place on hot grill, or chill for up to 6 hours until ready to cook. Grill from about 3 or 4 minutes per side for rare to 7 or 8 for well done. Alternatively, cook in a nonstick skillet or grill pan over medium-high heat for about 2 to 3 minutes per side for rare to 5 or 6 for well done.
- Serve with mizuna on buns brushed with sesame oil and toasted, if desired. Serve with pickled ginger and wasabi mayonnaise.
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