"Fast Food" gone gourmet

Dont trip but.... Ahi Tuna Burger with Ginger-Wasabi Mayonnaise. Thick grilled ahi tuna and crisp cabbage slaw with a delicious sauce.

Ahi Tuna Sandwich with Ginger-Wasabi Mayonnaise

4 servings

• ½ cup mayonnaise
• 6 tablespoons fresh lime juice, divided
• 1/3 cup drained pickled ginger from jar*
• 1 tablespoon plus ¼ cup soy sauce
• 2 teaspoons wasabi paste (green Japanese horseradish paste)*
• ½ teaspoon toasted sesame oil
• 2 1/2 cups paper thin slices of cabbage
• 1 ¼ cups shredded carrots
• 4 6 ounce 1 inch ahi tuna steaks
• 4 hamburger buns or 8 slices of bread
• Room temp butter

Blend Mayonnaise, 2 tb lime juice, ginger, 1 tb soy sauce, wasabi paste, and sesame oil in a food processor until smooth. Season to taste with salt and pepper.

Mix cabbage and carrots in a medium bowl. Add 4 tablespoons lime juice; toss. Season with salt and pepper.

Place tuna on a plate and pour ¼ cup soy sauce over it, turn it to coat. Let tuna and cabbage stand at least 15 minutes and up to 1 hour, tossing cabbage and turning tuna occasionally.

Prepare barbeque (med high heat) (I used a grill pan on the stove top instead).

Grill buttered rolls or bread (I toasted my bread in the toaster instead).

Transfer bread to 4 plates. Spread cut sides with wasabi mayonnaise. Mound ¼ cup cabbage slaw on each bottom piece.

Grill tuna until cooked to desired doneness – 1-2 minutes per side for medium-rare. Place tuna on cabbage, top with more cabbage, more sauce and then top bread.

*Available in the Asian foods section of most supermarkets.