Spicy Tuna Sushi Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Wasabi Aioli:
1 cup mayonnaise
1 tablespoon wasabi paste
2 garlic cloves, minced
1 tablespoon fresh ginger, finely grated
1 tablespoon lemon juice
Kosher salt
Freshly ground black pepper
Grilled Avocado & Baby Bok Choy:
2 tablespoons lemon juice
2 Haas avocados, peeled, halved, and pitted, cut into ½ inch slices 2 tablespoons peanut oil
4 baby bok choy, cut into ½ inch slices
Kosher salt
Freshly ground black pepper
2 pounds sushi-grade Ahi tuna, finely chopped
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons kosher salt
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
3 tablespoons peanut oil
12 sesame crackers, about 4 inches in diameter
4 ounces pickled ginger



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the wasabi aioli, combine the mayonnaise, wasabi, garlic, ginger, and lemon juice in a bowl. Mix well. Season, to taste, with salt and pepper. Refrigerate until serving. To make the grilled avocado and baby bok choy, sprinkle the lemon juice on the avocado slices. Drizzle the peanut oil over the baby bok choy slices as well as the avocado slices. Season with salt and pepper. Set aside for later grilling. To make the patties, combine the Ahi tuna, cilantro, soy sauce, sesame oil, salt, and pepper in a large bowl. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the sesame cracker. Brush the grill rack with vegetable oil. Place a large fireproof non-stick skillet on the grill. Add the peanut oil and cook until hot. Place the Ahi tuna burgers in the skillet and cook, turning once, searing each side, about 1-2 minutes on each side. During the last minute of cooking, place the sesame crackers on the outer edges of the rack to toast lightly. As the burgers are cooking, place the avocado slices and baby bok choy slices on the grill. Cook the avocado for about 30 seconds and the baby bok choy for 1-2 minutes. Remove from the heat and set on a plate. To assemble the burgers, place a moderate amount of wasabi aioli on one side of the sesame crackers. On 6 of the sesame crackers, place grilled avocado slices, a patty, grilled baby bok choy slices, and an equal amount of pickled ginger. Add the other 6 sesame crackers on top and serve. Makes 6 burgers.