When I reviewed the cookbook, A Splash of Aloha: A Healthy Guide to Hawaiian Seafood, I had to make a recipe using ahi. It’s the most popular fish here! I sent Dan to Passion Bakery for their soft, fat taro buns and got to work. The result is a delicious burger that’s tender and juicy. I didn’t have sesame seeds on hand so I used panko which makes an OK substitute. There is a whisper of heat in the Wasabi Guacamole, so add more if you like it hot! Serves 4.
The best Hawaiian Ahi, or tuna, is yellowfin or big-eye. Yellowfin’s flesh is a deep red color naturally, (a section in the cookbook goes over the practice of treating ahi with carbon monoxide to preserve and enhance the color in fish that is to be frozen), and turns light grey when it cooks. Big-eye tuna has more fat than yellowfin, and the best quality is found in Hawaii, especially during the winer season.
1 lb. ahi, roughly chopped
1 T. onion, minced
1 tsp. ginger, grated
4 tsp. shoyu (or soy sauce)
1 tsp. sesame oil
1 T. sesame seeds
1 small avocado, peeled and diced
1 1/4 tsp. wasabi paste
2 T. reduced-fat mayonnaise
1 clove garlic, minced
2 tsp. lemon juice
2 T. green onion, sliced thin (or use French chives)
1 tsp. vegetable oil
4 whole wheat burger buns
Optional: shredded cabbage and cucumber slices for garnish
1. In a medium bowl, toss together tuna, onion, ginger, shoyu and sesame oil.
2. Place mixture in a food processor and pulse very briefly. Remove from processor and gently form into 4 (3 1/2-inch) patties (try not to overwork the mixture).
3. Sprinkle both sides with sesame seeds, pressing them in. Freeze for 30 minutes or refrigerate for 1 hour.
4. Meanwhile, make the guacomole by combining avocado, wasabi, mayonnaise, garlic, lemon and green onion. Mix well, mashing the avocado to the consistency desired. Cover and refrigerate till ready to use.
5. Pre-heat a non-stick skillet or cast iron pan on medium-high heat. Add oil and coat the pan evenly. Cook the patties for about 2 minutes on each side, or till the redness in the center just begins to turn pink. Remove immediately.
6. To serve, place on buns and top burgers with an equal amount of guacamole (about 1 1/2 tablespoons), cabbage and cucumber, if desired.
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