My daughter Sabrina loves my Tuna Burgers and has been asking me to make some for the longest time. I have made many versions but this recipe is one of my favorites and takes no time to make…,well actually it does take some time but well worth it. Top the burger with freshly cut shallots and soy sesame mayo on a toasted bun. Serve with salad, pickles, and Alexia baked onion rings and it made for a perfect week night dinner.
This recipe is a blend of different recipes from Fine Cooking, Ina Garten, and Gwyneth Paltrow. After several attempts, the jury voted for this combination of recipes. Enjoy!
Depending on your appetite I find this recipe good for 3 although you could make it for 4.
1 lb. fresh sushi-grade tuna filet
2 Tbs. chopped fresh cilantro
2 Tbs. finely chopped red onion or scallion
2 Tbs. mayonnaise
1 tsp. minced fresh ginger
1/2 tsp. minced fresh hot green chile pepper i.e. serrano
kosher salt and freshly ground pepper
2 Tbs. cooking oil (veg, canola, grape seed)
With a very sharp knife, cut the tuna into 1/4 inch dice. Alternatively, cut the tuna into 1 inch chunks and pulse in a food processor until just chopped, about 4 quick pulses,take care not to over process. Gently stir in cilantro,onion,mayo,ginger,chile,3/4 tsp salt and 1/4 pepper. Shape the tuna into patties. Refrigerate, uncovered for at least 20 minutes and up to 4 hours.
Heat the oil in a large skillet over med. high heat. Cook the tuna burgers until nicely browned on both sides but still pink in the center. 2 to 4 minutes total. Don’t overcook or they will be dry.
Pair with SOY AND SESAME MAYO:
1/2 cup Veganaise or Hellman’s mayo with olive oil. I prefer the light versions
2 tsp. soy sauce
2 tsp. toasted sesame oil.
Whisk everything together