Tuna Burger

Makes 4-6 tuna burgers:

For the burger patties:

2 pounds good quality tuna, cut into chunks

6 scallions, sliced thin, white and lighter green part of the scallion

2 tablespoons ginger, minced

pinch of kosher salt

neutral oil, for cooking

For serving:

watercress, trimmed

fresh tomatoes, sliced ¼-inch thick

brioche bun or your favorite bun

Soy Vinaigrette:

1 tablespoon soy sauce

4 tablespoons olive oil

Wasabi Mayo:

½ cup kewpie mayonnaise or your favorite mayonnaise

1 teaspoon prepared wasabi

Make the patties:

Combine tuna, scallions, ginger and a pinch of salt in a food processor and pulse until the tuna is chopped and the mixture comes together (DO NOT ALLOW THE FOOD PROCESSOR TO CONTINUOUSLY RUN AS THE GRIND WILL BE TOO FINE).

Form into patties, you can make 4 larger patties or 6 smaller ones or 12 sliders.

Grill or cook until your desired doneness.

Whisk together the soy sauce and the olive to make the soy vinaigrette. Drizzle over the watercress.

Stir together the kewpie mayo and prepared wasabi to make the mayonnaise.

Serve the burger:

If desired, toast your bun in a dry pan or the oven until golden brown and warmed through. You can also drizzle a bit of olive oil over the cut side of the bun or spread a tiny pat of butter on the cut side to help make the bun extra toasty.

Spread the wasabi mayo on both sides of the bun. Top the bottom bun with the dressed watercress and sliced tomatoes. Top with a tuna patty, close the bun and serve.

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