1 1/2 pounds fresh tuna steak
2 cloves garlic, chopped
2 inches fresh ginger root, minced or grated
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil
2 teaspoons Montreal Steak Seasoning
1 tablespoon vegetable oil
1/2 pound shiitake mushrooms, coarsely chopped
kosher salt
4 sandwich rolls, split
8 ounces mango chutney
red leaf lettuce leaves
8 ounces wasabi mustard
Preheat a nonstick griddle or a grill pan over high heat. Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2-inches thick. Drizzle patties on both sides with vegetable oil. Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. In a medium nonstick skillet over high heat, sauté fresh shiitakes for 2-3 minutes in 1 tablespoon vegetable oil. Season mushrooms with salt and pepper. Open up the rolls and lightly toast on the grill. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, and red leaf lettuce. Spread wasabi mustard on bun tops and set them in place.
Jane Baysinger McGarry
