Tuna Burgers with Wasabi Mayonnaise

1 Tbsp Unseasoned Rice Wine Vinegar
Pinch of Sugar
1/4 Cup EVOO
Kosher Salt & Fresh Ground Pepper
1 # of Sushi Grade Tuna - finely chopped
2 Scallions - white and green finely chopped
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Lemon Zest
Canola Oil for Cooking
1/2 bu Arugula
Wasabi Mayonnaise


Wasabi Mayonnaise Recipe:


1 large Egg Room Temperature
2 tsps unseasoned rice wine vinegar
1 Tbsp Fresh Lemon Juice
1 tsp fresh lime juice
1 1" fresh ginger, peeled & grated
1/2 tsp soy sauce
3/4 cup canola oil
Kosher salt


In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.


Directions:


Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.


Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.


Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.


Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.