Seared Tuna Burger with Avo & Edamame Smash & Wasabi Mayo
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Description
Take your burger game to the next level with these chunky fresh tuna steak burgers.
Ingredients
Wasabi Mayo
½ C (125 ml) mayonnaise
1–2 Tbsp (15–30 ml) wasabi paste (depending on how hot you like it)
a squeeze of lemon juice
salt and pepper
Avocado Smash
2 avocados
zest and juice of 1 small lemon
½ C (125 m) steamed & shelled edamame beans
salt and pepper
Tuna & Buns
4 sesame seed buns, buttered
oil for frying
a box of Cape Herb & Spice Poke Spice
4 fresh tuna steaks (150–200 g each)
To Assemble
1 small cucumber, peeled into ribbons
2 Tbsp (30 ml) thinly sliced pickled ginger
a small handful of fresh coriander
Instructions
Wasabi Mayo
Mix the ingredients for the mayo in a small bowl. Taste and adjust seasoning and then set aside.
Avocado-Edamame Smash
Peel and de-pit the avocados. Place into a bowl and use a fork to mash lightly until you have a chunky smash. Fold through the lemon zest and juice and edamame beans. Season to taste and set aside.
Tuna & Buns
Heat a large frying pan over medium-high heat. Toast the buttered rolls until golden.
Pour half of the packet of Cape Herb & Spice Poke Spice out onto a dinner plate. Dust the tuna steaks well in the spice, coating on all sides. Top up with more spice if needed.
Set a large frying pan over medium-high heat. Heat a splash of oil, then fry the steaks, 2 at a time, in the hot pan for 1½ to 2 minutes per side. You want to just sear the tuna evenly and not cook all the way though.
To Assemble
Dollop a generous amount of avo smash onto the base of each bun. Top each with a seared tuna steak, add a dollop of wasabi mayo, some cucumber ribbons and pickled ginger slices. Finish off with a garnishing of fresh coriander, top with the other half of the toasted bun and serve.
