1 tablespoon unseasoned rice-wine vinegar
Pinch of sugar
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound sushi-grade tuna, very finely chopped
2 scallions, white and pale-green parts only, trimmed and minced
1 tablespoon soy sauce
1 teaspoon lemon zest
Canola oil, for cooking
½ bunch arugula
Wasabi Mayonnaise (recipe follows)
Place vinegar and sugar in a small bowl. Slowly whisk in 2 tablespoons olive oil until emulsified; season with salt and pepper. Set aside.
Place tuna, scallions, soy sauce, 2 tablespoons olive oil, the sesame oil, and lemon zest in a large bowl; season with salt and pepper. Using your hands, mix well. Form into six ½- inch thick patties.
Place a large nonstick skillet over medium heat. Add enough canola oil to coat. Add patties, and cook until medium-rare, 2 to 3 minutes per side.
Toss arugula with reserved dressing, divide among plates, and top each with a burger. Serve with wasabi mayonnaise.
1 large egg, room temperature
2 teaspoons unseasoned rice-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice
1 piece (1-inch) ginger, peeled and grated
1 tablespoon wasabi paste
½ teaspoon soy sauce
¾ cup canola oil
Pulse egg, vinegar, lemon and limejuices, ginger, wasabi, and soy sauce in a food processor to combine. With a machine running, slowly add oil until mixture is emulsified. Season with salt.