When travelling to San Francisco, I always make time to visit Taylor’s Automatic Refresher in the Ferry Building. Not only does it have a surprising good selection of wines by the glass, Taylor’s also features a fabulous menu for take out or dine in.
My favorite item on the menu is the Ahi Tuna Burger with Ginger-Wasabi Mayonnaise. It features thick grilled ahi tuna steaks and crisp cabbage slaw with a delicious sauce. At only $14.99, it’s an excellent value! I can’t even describe how tasty this meal is but I did find the recipe in Bon Appétit Magazine a few years ago and have successfully prepared it several times.
Recently I visited Central Fish Market in Fresno and was pleased to find fresh sushi grade ahi tuna. I purchased a slice and headed home.
When I began to prepare the burger, I realized I already had all the ingredients needed to prepare the legendary tuna burger except for hamburger buns. So I changed the burger into a sandwich with excellent results! In fact, you could even skip the bread and make a salad as I did with leftovers the next day.
So, when you take a trip to San Francisco, try out the Ahi Tuna Burger at Taylor’s with a glass of wine. However, you no longer have to wait for the trip as you can now make it at home!
Ahi Tuna Sandwich with Ginger-Wasabi Mayonnaise
- ½ cup mayonnaise
- 6 tablespoons fresh lime juice, divided
- 1/3 cup drained pickled ginger from jar*
- 1 tablespoon plus ¼ cup soy sauce
- 2 teaspoons wasabi paste (green Japanese horseradish paste)*
- ½ teaspoon toasted sesame oil
- 2 1/2 cups paper thin slices of cabbage
- 1 ¼ cups shredded carrots
- 4 6 ounce 1 inch ahi tuna steaks
- 4 hamburger buns or 8 slices of bread
- Room temp butter
Blend Mayonnaise, 2 tb lime juice, ginger, 1 tb soy sauce, wasabi paste, and sesame oil in a food processor until smooth. Season to taste with salt and pepper.
Mix cabbage and carrots in a medium bowl. Add 4 tablespoons lime juice; toss. Season with salt and pepper.
Place tuna on a plate and pour ¼ cup soy sauce over it, turn it to coat. Let tuna and cabbage stand at least 15 minutes and up to 1 hour, tossing cabbage and turning tuna occasionally.
Prepare barbeque (med high heat) (I used a grill pan on the stove top instead).
Grill buttered rolls or bread (I toasted my bread in the toaster instead).
Transfer bread to 4 plates. Spread cut sides with wasabi mayonnaise. Mound ¼ cup cabbage slaw on each bottom piece.
Grill tuna until cooked to desired doneness – 1-2 minutes per side for medium-rare. Place tuna on cabbage, top with more cabbage, more sauce and then top bread.
*Available in the Asian foods section of most supermarkets.