- 650g fresh tuna steaks
- 5 green shallots, finely chopped
- 1 teaspoon grated fresh ginger
- 1 fresh red birdseye chilli, deseeded, finely chopped
- 1 tablespoon teriyaki sauce
- 2 teaspoons sesame oil
- 1 medium Lebanese cucumber, to serve
- 1 tablespoon peanut oil
- 12 matzo
- 100g (1 punnet) snow pea sprouts, to serve
- 1 large avocado, quartered, deseeded, thinly sliced, to serve
- Salt & ground black pepper
- 2 limes, cut into wedges, to serve
- 200g sour light cream
- 2 teaspoons wasabi
- 2 teaspoons mirin (rice wine)
- Step 1Cut tuna steaks into chunks. Place in the bowl of a food processor and pulse 2-3 times or until the tuna is just chopped. Transfer to a large mixing bowl. Add the green shallots, ginger, chilli, teriyaki sauce and sesame oil. Mix with your hands until evenly combined.
- Step 2Divide the mixture into 6 equal portions. Shape each portion into a patty about 9cm in diameter and 2cm thick and place onto a tray lined with greaseproof paper. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Step 3Meanwhile: Run a vegetable peeler down the length of the cucumber to form long ribbons. Cover and place in the fridge until required.
- Step 4Make wasabi cream: Combine the sour light cream, wasabi and mirin in a small bowl. Cover and place in the fridge until required.
- Step 5Heat a chargrill or barbecue on high. Brush both sides of the tuna patties with the peanut oil and cook on the preheated chargrill or barbecue for 30 seconds on each side or until cooked to your liking.
- Step 6To serve, top 6 matzo with the snow pea sprouts, tuna patties, avocado, wasabi cream and cucumber. Season with salt and pepper. Serve topped with remaining matzo and accompanied by lime wedges.
Note: Unlike meat or chicken patties, these don’t have to be cooked all the way through as you mince the tuna just before making it into patties. We have cooked it in the traditional way so it is still raw in the centre but you can cook it until just cooked all the way through. Matzo, a yeast-free crispbread, is perfect for sandwiching these patties.
- Author: Anneka Manning
- Publication: Australian Good Taste