1.Cut tuna into 1/4-inch chunks with a very sharp knife, trimming away any dark, bloody parts. Coarsely chop tuna by hand until it begins to hold together. Transfer to a bowl over a bowl of ice. Add garlic, olive oil, sesame oil, anchovy, basil, celery, ginger, salt, and pepper; combine well.
2.Heat grill to medium high. Form tuna into 6 patties, and place on hot grill, or chill for up to 6 hours until ready to cook. Grill from about 3 or 4 minutes per side for rare to 7 or 8 for well done. Alternatively, cook in a nonstick skillet or grill pan over medium-high heat for about 2 to 3 minutes per side for rare to 5 or 6 for well done.
3.Serve with mizuna on buns brushed with sesame oil and toasted, if desired. Serve with pickled ginger and wasabi mayonnaise.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 190 (37%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 68.5mg||21 %|
|Sodium 479mg||17 %|
|Potassium 532.8mg||14 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 31.6g|
|Protein 45g||64 %|
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Calories per serving: 515
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