Ingredients:
- 2 pounds fresh tuna, bright red and chopped fine, resembling ground beef
- 1 teaspoon sesame oil
- 1/2 cup extra virgin olive oil
- 1 teaspoon soy sauce
- salt and pepper
- 4 slices Florida tomato
- 4 leaves green leave
- 4 slices red onion
- 4 each of your favorite hamburger buns (Brioche is a personal favorite)
- 1/2 cup mayonnaise
- 2 tablespoons wasabi powder
- 1 tablespoon water
Serving Ideas:
Mix tuna with sesame oil, olive oil, and soy sauce. Mix vigorously until the mix becomes sticky. For the wasabi mayonnaise, first, mix wasabi powder and water until smooth. Form the tuna into burger patties, then season them with salt and pepper to your liking. You can either cook them on a grill or non-stick pan, like you would a normal burger, but be more gentle as they are delicate. Serve them very rare on the buns with wasabi mayo, lettuce, onion, and tomato. I like to make 
sweet potato fries with these, but any good grilling side will work. Happy 4th of July!
Corey Heath is Executive Chef for both The Dock Restaurant at Crayton Cove and the Riverwalk Restaurant at Tin City where he has worked for over 10 years. Chef Corey can be contacted at chefcoreyatcraytoncove@gmail.com or via Twiter @coreyoheath.