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
- 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.
- Gently stir in cilantro, shallot, mayo, ginger, chile, salt, and pepper.
- Shape tuna into equal patties.
- Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.
- Heat skillet over medium-high heat. Spray pan with olive oil spray.
- 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.
- 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
- Combine all ingredients in a small bowl and stir until the sugar is dissolved.
- Let stand at least 30 minutes to let the flavor develop and blend.
Source: Amy Fisher