Tuna Burgers with Ginger and Soy

Description
Recipe courtesy Rachael Ray
 * Show: 30 Minute Meals
 * Episode: Sandwich Busters
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1½ pounds fresh tuna steak
 * 2 cloves garlic, chopped
 * 2 inches fresh ginger root, minced or grated
 * 3 tablespoons tamari dark soy sauce
 * 2 scallions, chopped
 * ½ small red bell pepper, finely chopped
 * 2 teaspoons sesame oil -- eyeball the amount
 * 2 teaspoons grill seasoning blend (recommened: Montreal steak seasoning by McCormick) or 1 teaspoon black pepper and ½ teaspoon coarse salt -- eyeball it
 * 1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
 * ½ pound shiitake mushrooms, coarsely chopped
 * coarse salt
 * 4 sesame kaiser rolls, split
 * 1 jar, 8 ounces, mango chutney
 * 4 leaves red leaf lettuce
 * 1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) -- Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted
 * exotic root vegetable chips (recommended: Terra brand), to pass at table, optional
 * pickled ginger, optional plate garnish

Directions

 * 1) Preheat a nonstick griddle or a grill pan to high heat.
 * 2) Cube tuna into bite size pieces and place in a food processor.
 * 3) Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey.
 * 4) Transfer tuna to a bowl.
 * 5) Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper.
 * 6) Form 4 large patties, 1½ inches thick.
 * 7) Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
 * 8) Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done.
 * 9) Preheat broiler.
 * 10) In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream.
 * 11) Season mushrooms with salt and pepper.
 * 12) Open up the rolls and lightly toast them under the broiler.
 * 13) Spread mango chutney on the bottom of each bun.
 * 14) Top with tuna burger, shiitakes, red leaf lettuce.
 * 15) Spread wasabi mustard or sweet hot mustard on bun tops and set them in place.
 * 16) Serve with exotic chips and pickled ginger, if desired.