What happens when one person is craving sushi and the other is begging for a burger and fries? Why, mash-up time! Since we’ve both been cutting back on our red meat, this meal was the perfect opportunity to have the cool, refreshing flavors of fresh ahi while still getting the sensation of biting into a burger. Topped with a slaw inspired by Martha Stewart and a wasabi sauce to clear your sinuses, this burger delivers!
1/2 – 1 lb. ahi steak
2-3 tbsp. sesame seeds
2 brioche buns (we used Macrina Bakery)
1/2 head of a small green cabbage
1/2 head of a small red cabbage
1/4 carrot, peeled into strips and sliced thin
1 whole green onion, thinly sliced
1/4 cup canola oil
2 tbsp toasted sesame oil
1/4 cup rice-wine vinegar
Juice of 1 lime
1 tbsp soy sauce
1 tsp sugar
2 tsp brown mustard
2 tsp finely minced ginger
Salt & Pepper to taste
1/4 cup sour cream or mayonnaise
2 tsp wasabi
2 tsp soy sauce
We borrowed the base for our slaw dressing from Martha, but made it our own by adding toasted sesame oil and brown mustard. Adjust the amount of dressing according to the size of your cabbage. Since our heads were rather small, we used half the amount as the recipe called for and saved the rest.
For the Asian slaw, toss the cabbage, carrot, and green onion into a large bowl and mix with the dressing. Set aside for about 20 minutes to allow all the flavors to develop. Add the cilantro just before serving.
Heat a cast iron skillet on medium-high heat until smoking. Meanwhile, season the tuna with salt and pepper and dredge in a plate of sesame seeds, covering all sides. Add oil to the skillet and immediately add the fish. Turn after 1 minute and cook for an additional minute. Remove to a plate and allow it to rest for 10 minutes. Slice on the bias and set aside.
For the wasabi sauce, mix the ingredients and swirl onto one half of a toasted bun. Build a layer of ahi slices, followed by a large handful of slaw. Enjoy!