Tuna Burgers with Ginger &Cilantro

The key to a good tuna burger is to avoid over processing and overcooking.  Cook them on the stovetop so you have better heat control.


  • 1 lb. fresh sushi-grade tuna fillet
  • 1 tablespoon fresh cilantro, chopped
  • 1 shallot, minced
  • 1-2 tablespoons mayo
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon minced thai bird, serrano, or cayenne pepper (I use cayenne)
  • Kosher salt
  • Pepper


  1. With a sharp knife, cut the tuna into 1/4-inch dice and pulse in food processor until just chopped, about4 quick pulses.  Do not over process.
  2. Gently stir in cilantro, shallot, mayo, ginger, chile, salt, and pepper.
  3. Shape tuna into equal patties.
  4. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.
  5. Heat skillet over medium-high heat.  Spray pan with olive oil spray.
  6. Cook tuna burgers until nicely browned on both sides, but still pink in the center, 2 to 4 minutes total.  Don’t overcook or burgers will be dry.
  7. Serve with Thai-style dipping sauce.

Thai-style dipping sauce


  • 1/4 cup fresh lime juice
  • 1-2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 teaspoons fresh cilantro, coarsely chopped
  • 1 teaspoon minced garlic
  • Dash of cayenne pepper


  1. Combine all ingredients in a small bowl and stir until the sugar is dissolved.
  2. Let stand at least 30 minutes to let the flavor develop and blend.

Source:  Amy Fisher

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