Cilantro Tuna Burger with Wasabi Mayonnaise

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 cup mayonnaise
2 tablespoons wasabi
2 teaspoons lime juice
2 pounds ground sushi grade tuna
2 tablespoons soy sauce
1 egg
1 teaspoon freshly ground pepper
2 teaspoons kosher salt
4 tablespoons chopped fresh cilantro
Vegetable oil to brush grill rack
12 slices sourdough bread
6 iceberg lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make wasabi mayonnaise, combine mayonnaise, wasabi and lime juice. Stir and cover and chill. To make the patties, combine the tuna, soy sauce, egg, pepper, salt and cilantro. Divide the mixture into 6 equal portions and form the portions into patties to fit the bread slices. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover, and cook, 4 minutes per side. During the last minute of cooking, place the bread on the outer edges of the rack to toast lightly. To assemble the burgers, spread equal portions of wasabi mayonnaise on 6 slices of bread. Top with a patty, a lettuce leaf. Top with slice of bread and serve.