2 pounds very cold, skinless yellowfin tuna, cut into chunks (I chill the tuna in the freezer for 10 minutes before starting – it’s a lot easier to chop and handle) 

1/3 cup fresh cilantro leaves 

3 tablespoons mayonnaise 

1 1/2 tablespoons Dijon mustard 

1/3 cup panko crumbs 

2 green onions, chopped 

1 tablespoon grated fresh ginger 

1 tablespoon soy sauce 

1 teaspoon freshly ground black pepper 

A few handfuls mixed salad greens 

6 hamburger buns, split and toasted 

2 avocados, peeled, pitted and sliced 

Fresh chives 

  

Wasabi Mayonnaise: 

1 cup mayonnaise 

2 minced green onions 

2 teaspoons wasabi powder 

2 tablespoons fresh lime juice 

1 tablespoon Dijon mustard 

Salt and pepper to taste 

  

Place first 4 ingredients in a food processor. Pulse briefly, just until the mixture is roughly chopped. Add the panko, onions, ginger, soy sauce and pepper; pulse again to combine. Form into 6 patties and place on a baking sheet or shallow baking dish. Cover and chill 30 minutes. Mix together all ingredients for the Wasabi Mayonnaise, cover and chill until serving time. Grill the burgers over medium-high heat about 3 minutes per side. Be careful not to overcook; these are best removed from the grill rare and left loosely covered for a few minutes to finish cooking to medium-rare. Overcooked tuna will be dry. Serve the burgers on lettuce lined buns and topped with the wasabi mayonnaise, avocado slices and chives.