Seared Tuna-Avocado Burgers with Wasabi Cream and Scallions

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


9 tablespoons of mayonnaise
9 teaspoons of wasabi paste
1 1/2 pounds of sushi grade tuna
6 sesame-seeded buns
6 tablespoons of bottled teriyaki sauce
12 slices of avocado (1/4 inch thick)
6 tablespoons of chopped scallions (green part only)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the wasabi cream, combine the mayonnaise with the wasabi paste and set aside.
To make the patties, place tuna in a food processor and pulse a few times until tuna is the size of large peas. Divide tuna into 6 equal portions and form the portions into patties to fit the buns.
When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack and cook, uncovered, turning once until done to preference, 2 minutes on each side for rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each bottom bun, place a patty, 1 tablespoon of teriyaki sauce, 2 slices of avocado, and 1 tablespoon of scallions. Spread top bun with 1 1/2 tablespoons of wasabi cream. Place top bun on burger and serve