Seared Ahi Tuna Burger with Crispy Wontons
- 2 Tbsp Soy Sauce
- 2 Tbsp Dark Sesame Oil
- 1 Tbsp Grated Fresh Ginger
- 2 ea Cloves Garlic
- 4 ea 6 oz Ahi Tuna Steaks
- 12 oz Chanterelle Mushrooms
- 1 Tbsp Butter
- Fresh Wonton Wrappers
- 1½ C Toasted Sesame Seeds
- 4 Tbsp Mayonnaise
- 1 tsp Wasabi Powder
- 2 oz Radish Sprouts
- 4 ea Brioche Buns
- Canola Oil for frying the Wontons
- Combine soy sauce, sesame oil, ginger and garlic in a 13x9 dish. Place the tuna steaks into the marinade and coat evenly. Cover with plastic and keep in the fridge for about 40 minutes.
- Heat the canola oil in a large pot several inches from the bottom. When the oil reaches 375 degrees, drop a wonton square into it and let it cook for about 40 seconds and then flip it over for another 20 seconds. Transfer to a plate with a paper towel on it. Repeat this process to make as many wonton strips as desired.
- Add the wasabi powder to a small bowl and using enough water, make a paste. Mix the paste into the mayonnaise. Taste and adjust if necessary.
- In a pan, melt the butter and saute the mushrooms until cooked, about 7 minutes.
- Heat the grill on high heat. Sprinkle each tuna steak liberally with sesame seeds. Place each steak on the grill. Grill for about 1½ minutes, flip them over, and then continue cooking for another minute. Make sure you don't overcook the tuna, it should be rare to medium rare.
- Spread each bun with wasabi mayo. Place a piece of tuna on top, followed by a couple of wontons, mushrooms and sprouts.