Asian 5 spice Ahi Tuna Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Garlic Ginger Mayonnaise:
1/2 cup of mayonnaise
2 cloves of fresh garlic, minced
1 tablespoon of fresh ginger, peeled and minced
Broccoli Slaw:
3 cups bagged broccoli cole slaw mixture
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons sugar
3 tablespoons rice wine vinegar
1/4 cup extra virgin olive oil
3 pounds fresh Ahi tuna steaks
1 1/2 tablespoons Asian 5 spice mixture
2 cloves fresh garlic, minced
2 tablespoons fresh ginger, peeled and minced
1/4 cup light soy sauce
1/4 rice wine vinegar 
vegetableoil for grilling surface
6 Kaiser rolls, split
6 tablespoons of butter, softened



Preheat gas grill to medium high heat, if using charcoal grill prepare medium high coals. To prepare mayonnaise, combine mayonnaise, garlic and ginger, stir until well blended, cover and refrigerate. To prepare patties, slice Ahi steaks into one inch cubes and place in food processor, pulse until ground. In large mixing bowl combine tuna, Asian 5 spice, garlic, ginger, soy sauce, and rice wine vinegar. Combine with hands until well mixed, handling as little as possible to avoid compaction. Divide into six portions and shape into patties. Clean hot grill with wire brush and brush generously with vegetable oil. Place patties on grill surface, grill for approximately four minutes, then flip patties. Grill for four minutes or until patties are light in color and edges flake. Spread split Kaiser rolls with softened butter and grill butter side down until golden and toasted. Spread split sides of rolls with mayonnaise mixture. Place one patty on split side of bottom half of roll. Add 1/2 cup of broccoli mixture, add top of roll and serve. Makes six burgers