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4-to-6-ounce yellowtail steak
brioche bun
wasabi aioli
butter lettuce leaves
1 to 2 tablespoons wasabi
1/2 tablespoon Dijon
2 cloves garlic
1 shallot
2 egg yolks
2 to 3 ounces Tuscanini Lemon Juice
1 teaspoon salt
1 to 2 tablespoons water as needed
2 cups neutral-flavored oil
watermelon
watercress
6 ounces Tuscanini Extra-Virgin Olive Oil
3 ounces Tuscanini Lemon Juice
1/2 tablespoon Dijon
salt, to taste
pepper, to taste
Season your yellowtail with salt and pepper and grill over high heat. Cook until you have created a nice crust on the outside but the interior is rare to medium rare, just barely warm.
Toast the brioche buns.
In a bowl, season your tomatoes and lettuce with olive oil, salt and pepper, and red wine vinegar.
Rehydrate the wasabi powder.
To a blender, add wasabi, Dijon, garlic, shallot, egg yolk, lemon juice, and water. Blend until smooth.
While blending, add oil until you reach the desired consistency.
Taste and season with salt.
To assemble, spread your wasabi aioli on both toasted buns. Add yellowtail, lettuce, and tomato.
In a bowl or blender mix olive oil, lemon juice, Dijon, and salt and pepper. Marinate watermelon for a few minutes in the vinaigrette. Toss in watercress and enjoy with your burger.
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