Asian Tuna Burger from Tarpon Bend Fort Lauderdale

Asian Tuna Burger from Tarpon Bend Fort Lauderdale (Sarah Dussault, Sun Sentinel / June 11, 2009)

Caramelized Onions:

• 2 tablespoons butter

• 2 1 / 2 cups (1 / 4-inch-thick) slices Spanish onions

• 1 / 8 teaspoon salt

• 1 / 8 teaspoon fresh-ground black pepper

Tuna Burgers:

• 1 1 / 2 pounds well-chilled, well-trimmed (no blood lines or sinews) fresh sushi-grade tuna, coarsely ground or finely diced*

• 1 / 2 cup ( 1 / 8-inch-thick) slices green part only scallions

• 1 1 / 2 teaspoons minced ginger root

• 1 / 2 teaspoon cayenne pepper, or to taste

• Salt and fresh-ground black pepper, to taste

• 3 tablespoons canola oil

• 1 / 4 cup Asian Glaze (recipe given)

Assemble and Garnish:

• 4 sandwich buns (we used Pepperidge Farm Classic Sandwich Buns with Sesame Seeds), split and toasted

• 8 teaspoons butter

• 8 teaspoons Wasabi Mayonnaise (recipe given)

• 1 1 / 3 cups shredded napa cabbage

• 4 nice green leaf lettuce leaves