Yellowfin Tuna Burger with Japanese Cucumber Relish & Wasabi Aioli

Ingredients

• 2 servings alfalfa sprouts to taste
• 2 servings canola oil for saute pan
• 0.5 tablespoon asian chili paste 
• 1.5 cup japanese cucumber crosswise thinly sliced
• 1 teaspoon juice of lime 
• 1 cup mayonnaise separated
• 1 teaspoon orange juice 
• 0.3 cup panko breadcrumbs 
• 3 tablespoon pickled ginger chopped
• 0.3 cup rice vinegar 
• 0.5 teaspoon salt 
• 2 servings salt and pepper to taste
• 1 teaspoon sesame oil 
• 2 tablespoon soya sauce 
• 1 tablespoon sugar 
• 2 teaspoon wasabi powder 
• 0.8 pound sashimi-grade yellowfin tuna fillets roughly chopped

Equipment

• food processor
• bowl
• frying pan
• knife
• mixing bowl
• mortar and pestle

Directions

1. Combine wasabi powder, orange juice, lime juice, 1 tablespoon pickled ginger in the bowl of a mini food processor, or mortar and pestle. Puree or grind until completely smooth. Scrape the mixture into a bowl.
2. Combine the cucumber slices, red onion rings, rice vinegar, sugar and ½ teaspoon salt in a bowl; toss to combine. Set aside at least 1 hour. Or refrigerate up to 1 day before using. Make the burger mixture: Pulse the tuna in a food processor 12 or 15 times, scraping down the sides halfway, to create pea-sized pieces. You may alternatively use a chef’s knife. Scrape the tuna into a large mixing bowl and add the diced red onion, remaining pickled ginger, chili paste, soy sauce, sesame oil, remaining 2 tablespoons mayonnaise, Panko breadcrumbs and a pinch each of salt and pepper. Blend well and form into 2 one-inch thick patties.
3. Place on a plate and refrigerate, covered for at least 1 hour and up to 3 hours. Lightly oil a cast iron or non-stick skillet and then heat it over medium heat. Gently lay the tuna patties onto the heated surface.
4. Lay the buns out on a work surface. Put a small amount of sprouts on the bottom halves, then some of the Japanese cucumber relish. Top each with a tuna burger, then spread a bit of the wasabi aioli on top of them. Cover with bun tops and serve.