Ahi Tuna Burgers with Lemon Wasabi Olive Oil

So, after spending a good long week in 80 degree heat on an island my brain is a bit clouded with summer recipes, bbqing and dreams of eating outside on a big wooden bench. While it still may be in the 40's in France a girl can still dream of her next island escape and eat like she's still on the island. I think this is a nice twist on a traditional burger and is super quick to make. All you need is some fresh Ahi from a good fish market, bread from a your corner baker, some wasabi from a little Japanese store (or a few packets you saved from your last sushi endeavor) and a lemon and voila you are good to go. I think the lemon olive oil adds an nice different punch of flavor and the cucumber leaves the dish bright and airy. Mini Ahi Tuna Burgers Brioche buns, Microgreens, cucumber and a Lemon, Wasabi Olive oil Serves 7 This is a deliciously light burger that is bright and healthy and won't leave you with the normal after burger guilt from having just ingested all that fat :)

5 4 oz High Grade Ahi Tuna (sushi quality if you can find) 2 Tbls Vegetable oil for frying Pinch of Sea Salt Few handfulls of Microgreens Good Quality Extra Virgin Olive Oil 1 Lemon, zested and 2 Tbls lemon juice 1 Tbls Wasabi paste 1 Loaf of Great Quality Brioche Bread from a local bakery Touch of Soy sauce 1 Cucumber- sliced thin with a mandolin or a very sharp knife. Mandolin is really best here if you can find one.

Wash and pat dry the tuna steaks. Quickly marinate them in a light dash of soy, and salt and pepper on both sides. Leave in the fridge to marinate for a few minutes Meanwhile, slice the cucumber with your madolin being careful with your fingers Wash and reserve the microgreens Slice brioche into bite site mini buns about 2 inches by 2 inches. Create perfect little squares for nice presentation. Zest and juice 1 lemon into the olive oil, add a teaspoon of wasabi, stir well and let stand in order for the flavors to combine Heat a pan over med-high and add 1 Tbls vegetable oil to the pan. Add the Tuna steaks and sear for 3 mins per side including a quick sear on the tiny side edges. Remove the tuna and allow them to rest Assemble mini burgers. Place the tuna steak on top of the bun, top with a slice of cucumber, a pinch of microgreens, another layer of sliced cucumber, a 2nd topping of microgreens and finish with a drizzle of lemon, wasabi olive oil For a bit more heat add a tiny pinch of wasabi on the very top just before placing the bun. Voila!