Seared Tuna Burgers With Ginger-Garlic Mayo

Submitted by spatchcock

"From epicurious, Bon Appétit, January 1998. This is a wonderful recipe--the mayo is bright and flavorful, and would be useful in countless other recipes. I left the tuna steaks rare inside. Really wonderful recipe :) I served this with a sweet and sour coleslaw and a fresh potato salad, and corn on the cob."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 2

ingredients

• 2 (5 -6 ounce) tuna steaks (each about 5 to 6 ounces, 3/4 inch thick)
• 2 teaspoons olive oil
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 4 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 2 large oversize sesame seed rolls, toasted
• 1 bunch arugula, stems trimmed

directions

1. Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
2. Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
3. Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.