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Tuna burgers with wasabi cream
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Prep Time:
20 minutes
Cook Time:
1 minute
Total Time:
21 minutes
Delicious grilled tuna steak on matzo with avocado, wasabi cream, and a squeeze of lime.
Ingredients:
  • 650g fresh tuna steaks
  • 5 green shallots, finely chopped
  • 1 tsp grated fresh ginger
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • 20.00 ml teriyaki sauce
  • 2 tsp sesame oil
  • 1 medium Lebanese cucumber, to serve
  • 18.20 gm peanut oil
  • 12 matzo
  • 100g (1 punnet) snow pea sprouts, to serve
  • 1 large avocado, quartered, deseeded, thinly sliced, to serve
  • Salt & ground black pepper
  • 2 limes, cut into wedges, to serve
  • 200g sour light cream
  • 2 tsp wasabi
  • 2 tsp mirin (rice wine)
Instructions:
  • Dice tuna steaks into pieces. Process briefly in a food processor until chopped. Transfer to a mixing bowl. Combine with green shallots, ginger, chili, teriyaki sauce, and sesame oil. Mix thoroughly by hand.
  • Form the mixture into 6 evenly sized patties, 9cm wide and 2cm thick. Transfer the patties to a tray lined with greaseproof paper. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Peel the cucumber lengthwise into long ribbons using a vegetable peeler, then cover and refrigerate until needed.
  • Prepare the wasabi cream by mixing together the light sour cream, wasabi, and mirin in a small bowl. Chill in the fridge until ready to use.
  • Preheat a chargrill or barbecue on high. Brush the tuna patties with peanut oil, then grill for 30 seconds on each side or until they reach your desired level of doneness.
  • Assemble by layering snow pea sprouts, tuna patties, avocado, wasabi cream, and cucumber on 6 matzo. Season with salt and pepper, then add remaining matzo on top. Serve with lime wedges on the side.

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