Method

To make the mayo, in a food processor, add the green onions and ginger, pulse to finely chop.  Add the soy sauce, wasabi powder, and mayonnaise.  Process until smooth.  Remove to a small bowl, cover, and refrigerate until serving.

In the food processor, toss in the green onions and ginger; pulse to chop.  Cut one-quarter of the tuna into 1/4-inch dice and place the rest in the food processor with the butter; pulse to combine the butter and tuna; do not over process.   Place ina a bowl and add the diced tuna, soy sauce, sesame oil, and pepper.  Shape into 4 equal-size patters.

Split and toast the buns; set aside.

Preheat a large saute pan over medium-high heat.  Place the patties in the pan and brown quickly on one side, about 3 minutes.  Turn over with a spatula and brown the second side to the desired degree of doneness, 3 to 4 minutes, leaving the center moist and reddish for medium-rare.

Slather the toasted buns on both sides with the wasabi mayo and top with butter lettuce leaves.  Place the burgers ont he buns and serve immediately.

Serves: 4

Reprinted with permission from ©Beth Hensperger, Not Your Mother's Weeknight Cooking, published by Harvard Common Press  click for book review

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