Gwyneth Paltrow's Tuna & Ginger Burgers

By calypan

Ingredients

• 1 teaspoon wasabi powder
• 2 teaspoons Dijon mustard
• 1 teaspoon water
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse salt
• 1 TABLESPOON peeled and finely minced fresh ginger
• 1 TABLESPOON peeled and finely minced garlic
• 1 1/2 TABLESPOONS peanut oil, plus more for cooking
• 1 pound highest quality tuna, cut into 1-inch pieces
• 2 TABLESPOONS extra virgin olive oil
• 3 shallots, peeled and thinly sliced
• 4 sprouted grain or whole wheat hamburger buns
• 1/2 cup Soy & Sesame Mayo
• Handful fresh arugula

Preparation

Step 1

Combine the wasabi, mustard and water in a small bowl.

Scrape it into a food processor along with the pepper, salt, ginger, garlic, and peanut oil.
Pulse it all together to make a flavorful paste.

Add the tuna and pulse just to combine—be careful not to overprocess the tuna as you want your burgers to have texture.

Form the mixture into 4 burgers and set in the refrigerator for at least an hour (up to overnight) to let the flavors really settle in.

Meanwhile, heat the olive oil over medium-high heat in a skillet. Add the shallots and sauté for about 10 minutes, until they get soft and sweet and a little brown. Reserve.

Preheat your grill or grill pan over high heat. Rub the tuna burgers with a little peanut oil and grill for 2 or 3 minutes a side, to desired doneness. Grill the buns alongside the burgers. Spread the buns with the mayo, pile on the sautéed shallots and a bit of arugula and tuck in the burgers.