Prep Time: 10 minutes
Cooking Time: 15 minutes
WINE PAIRING - Domaine Preignes Le Vieux 'Paradis' Rosé A delicious traditional French rosé from Grenache picked in the cool, early mornings to preserve that bright acidity. Behind the notes of cherry and strawberry, there is a backdrop of saltiness that accompanies the Asian flare of teriyaki to perfection. Lovely and refreshing!
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Mix 2 tablespoons teriyaki sauce with tuna, panko, egg, red pepper, scallion, ginger, salt and pepper. Shape a level 1/2 cup measure into patties and refrigerate for 15 minutes to firm up. Wash hands after handling raw tuna and egg.
4. Heat a nonstick skillet to medium heat. Brush the patties with a thin layer of oil and sear on both sides. Begin brushing the remaining 1/4 cup teriyaki sauce onto the patties and flip constantly for even cooking on both sides until internal temperature reaches 160 degrees Fahrenheit as verified with an instant-read food thermometer, about 5 to 10 minutes.
5. Spread a thin layer of wasabi sauce on bottom bun and stick a leaf of lettuce, followed by grilled pineapple then the tuna. Drizzle with more wasabi sauce and place top bun.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!