A long time ago, Angie and I had lunch at Perry Street and the only memorable dish was a Blue Fin Tuna Burger. I’ve been wanting to recreate it, or at least a simplified version of it. It took me more than 8 months but it was worth the wait.

Tuna Sliders
~makes 5 appetizer sized burgers

Tuna Burger

  • 10 ounces diced tuna – 2 cups
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil

Wasabi Mayo

  • 2 1/2 teaspoons wasabi powder
  • 2 1/2 teaspoons water
  • 1/4 cup mayo
  • 10 pieces of 3″ round white bread
  • 15 slices of peeled cucumber (ultra thin – I used a mandolin)

1. Put tuna, egg, soy sauce, corn starch, and sesame oil in a food processor and pulse just a few times. It should be easy to form patties. Make five 3″ patties. Set aside
2. In a small bowl, mix wasabi powder with water to form a paste. Mix in the mayonnaise, until even. Set aside.

Tuna patties.jpg

3. Lightly toast the bread rounds.

Bread rounds.jpg

4. Heat a non-stick pan with non-stick spray on medium-high heat. Place the tuna patties on the pan and sear each side for less than a minute. Set on a plate to rest for 5 minutes. A little liquid may come out.
5. Form sliders by placing one bread round on the bottom, a tuna patty on top, then a dollop of wasabi (you won’t use all of it), 3 slices of cucumber on each, then the top bread round.

Cucumber layer.jpg

We both really enjoyed these Tuna Sliders and the only thing I would change is to marinate or pickle the cucumber slices next time, as an extra nice touch.

Since we had tuna, Lon played around with it too. Unfortunately, getting him to write down a recipe is like pulling teeth. His dish was so awesome though: diced tuna tossed in a spicy mayo dressing, some seaweed mixed in, served with rice crackers. It’ll be perfect for our next party!

spicy tuna and seaweed Spicy Tuna on Rice Cracker.jpg
posted by jessica at 08:04 AM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.