Wasabi Ginger Ahi Tuna Burguers
(Japanese style recipe)

1/2 cup mayonnaise
6 tablespoons fresh lime juice, divided
1/3 cup drained pickled ginger from jar
1 tablespoon plus 1/4 cup soy sauce
2 teaspoons wasabi paste
1/2 teaspoon sesame oil
1 1/4 cups paper-thin slices red cabbage
1 1/4 cups paper-thin slices Napa Cabbage
1 1/4 cups shredded carrots
4 6-ounce 1-inch-thick ahi tuna steaks
4 (3- to 4-inch-diameter) hamburger rolls or egg buns, split in half
Room-temperature butter

Blend mayonnaise, 2 tablespoons lime juice, ginger, 1 tablespoon soy sauce, wasabi paste, and sesame oil in processor until smooth. Season to taste with salt and pepper. (Can be made 1 day ahead. Transfer to bowl, cover, and chill.)

Mix red cabbage, Napa cabbage, and carrots in medium bowl. Add 4 tablespoons lime juice; toss. Season with salt and pepper. Place tuna on plate. Pour 1/4 cup soy sauce over; turn to coat. Let tuna and cabbage stand at least 15 minutes and up to 1 hour, tossing cabbage and turning tuna occasionally.

Prepare barbecue (medium-high heat). Spread cut sides of rolls with butter. Grill, buttered side down, until golden. Transfer rolls to 4 plates. Spread cut sides with wasabi mayonnaise.

Mound 1/4 cup cabbage slaw on each roll bottom. Grill tuna until cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Place tuna on cabbage atop rolls. Top with another 1/4 cup cabbage slaw, then roll tops.

Source: Bon Appetit, September 2005