Wasabi Ginger Ahi Tuna Burgers

submitted by rcoen
Source: Bon Appetit

1/2 cup mayonnaise
6 tablespoons fresh lime juice, divided
1/3 cup drained pickled ginger from jar
1 tablespoon plus 1/4 cup soy sauce
2 teaspoons wasabi paste
1/2 teaspoon sesame oil
1 1/4 cups paper-thin slices red cabbage
1 1/4 cups paper-thin slices Napa Cabbage
1 1/4 cups shredded carrots
4 6-ounce 1-inch-thick ahi tuna steaks
4 3- to 4-inch-diameter hamburger rolls or egg buns, split in half
Room-temperature butter

Blend mayonnaise, 2 tablespoons lime juice, ginger, 1 tablespoon soy
sauce, wasabi paste, and sesame oil in processor until smooth. Season to
taste with salt and pepper. (Can be made 1 day ahead. Transfer to bowl,
cover, and chill.) Mix red cabbage, Napa cabbage, and carrots in medium
bowl. Add 4 tablespoons lime juice; toss. Season with salt and pepper.
Place tuna on plate. Pour 1/4 cup soy sauce over; turn to coat. Let tuna
and cabbage stand at least 15 minutes and up to 1 hour, tossing cabbage
and turning tuna occasionally. Prepare barbecue (medium-high heat).
Spread cut sides of rolls with butter. Grill, buttered side down, until
golden. Transfer rolls to 4 plates. Spread cut sides with wasabi
mayonnaise. Mound 1/4 cup cabbage slaw on each roll bottom. Grill tuna
until cooked to desired doneness, 1 to 2 minutes per side for
medium-rare. Place tuna on cabbage atop rolls. Top with another 1/4 cup
cabbage slaw, then roll tops.


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