Wasabi Tuna Burger with Thai Style Cucumbers

Ingredients:

Thai Style Cucumbers:

1/4 small red onion, minced
1/2 small jalapeño, seeds removed, minced
1 medium cucumber, peeled and thinly sliced
1 clove fresh garlic, crushed
1 tablespoon fresh ginger, minced
1 tablespoon red bell pepper, minced
1/4 cup rice vinegar
pinch of salt and pepper
2 teaspoons sugar

Tuna Burgers:

1 pound yellowfin tuna loin
1 tablespoon finely chopped scallion
1 tablespoon freshly grated ginger
1 teaspoon Dijon mustard
2 teaspoons soy sauce
freshly ground black pepper
peanut oil for frying

Wasabi Mayonnaise:

2 teaspoons wasabi powder
1/4 cup mayonnaise
1 tablespoon fresh lime juice

4 pieces of Bibb or soft lettuce
4 soft rolls

Preparation:

Cucumbers:

Prepare the cucumbers by combining all ingredients in a plastic
storage container that has a snug fitting lid. Mix the ingredients and
chill for up to two hours.

Tuna Burgers:

Remove any sinew from the tuna and chop into a fine dice. Add the
scallions, ginger, mustard, soy sauce and pepper and blend thoroughly.
Do not over mix. Form into 4 equal portions and make patties. Chill
for one hour.

While the tuna patties are chilling, mix the wasabi powder with just
enough water to form a paste. Allow to sit for 20 minutes. Add it to
the mayonnaise and lime juice and blend. Chill.

Heat a skillet and add about 2 tablespoons of the peanut oil. Cook the
tuna burgers until just done, about 4 minutes per side.

Place a piece of lettuce on the bottom of each bun and top with a few
slices of the cucumbers. Top with tuna burger. Then top with cover of
bun that has been spread liberally with Wasabi Mayonnaise. Serve with
remaining Thai Style Cucumbers on the side.