Coleslaw-Topped Ahi Tuna Burgers

Kornick used to grind the tuna but discovered the fish was tastier treated like a steak.

Serves 4

Ginger-Wasabi Mayonnaise

½ c. mayonnaise
1 oz. fresh lime juice
? c. pickled ginger, drained
1 Tbsp. soy sauce
2 tsp. wasabi paste
½ tsp. toasted sesame oil

Combine above ingredients and set aside.

Asian Coleslaw

½ c. daikon radish, julienned
½ c. carrot, shredded
½ c. napa cabbage, shredded
2 oz. lime juice
2 Tbsp. soy sauce
pinch cayenne pepper
1 tsp. minced garlic
¼ c. cilantro, roughly chopped
2 scallions, minced

Combine all of the ingredients and set aside.

Tuna Burgers

4 1-inch-thick Ahi Tuna steaks
(approximately 5 oz. each)
cracked black pepper to taste
soy sauce to taste
4 sesame seed egg buns

Season tuna with cracked black pepper and soy sauce on each side. Grill over high heat, keeping the center rare. Toast the buns. Spread each side with the mayonnaise. Place a scoop of coleslaw on the bottom bun, then the tuna.

Provided by Michael Kornick, chef at mk restaurant, www.mkchicago.com
www.midwesthomemag.com