Fresh Tuna Burgers with Ginger & Cilantro

Serves four.

To learn more, read:
Burger Revolution
by John Ash
from Fine Cooking
Issue 94
Last Edit Date: 5/17/2011 12:25:59 PM

The key to a good tuna burger is to avoid overprocessing and overcooking. Cook them on the stovetop so you have better heat control and can ensure that they stay a nice, moist medium rare inside. Serve with the Thai-Style Dipping Sauce.

more about:

1 lb. fresh sushi-grade tuna fillet
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 or red chile, such as cayenne, Thai bird, or serrano
Kosher salt and freshly ground black pepper
2 Tbs. canola oil
Thai-Style Dipping Sauce

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 overprocess. Gently stir in the cilantro, onion, mayonnaise, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Heat the oil in a 12-inch skillet over medium-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 the burgers will be dry.

Serving Suggestions

Serve with Rice Noodle Salad and Lemongrass Lemonade to drink.

nutrition information (per serving):
Calories (kcal): 320; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 2.5; Protein (g): 27; Monounsaturated Fat (g): 6; Carbohydrates (g): 10; Polyunsaturated Fat (g): 3.5; Sodium (mg): 1000; Cholesterol (mg): 45; Fiber (g): 0;

Photo: Scott Phillips

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by cookykamp, 5/9/2011These burgers are the only way I'm going to prepare tuna from now on! All the other ingredients enhanced the tuna to take it to new flavor heights! Do be careful not to overcook them, and don't forget to make the dipping sauce. It is essential to the dish! This will be a regular for us now. I'm even thinking about making it with salmon!

by skdonley, 5/4/2011Being a sushi/sashimi lover, I combined all the ingredients and ate it on fried wonton wrappers as "chips". Absolutely delectable! This makes a great appetizer too.

by m2violin, 6/19/2010Very good summer dish, and easy to make. While the active time is not extensive, there is waiting time for both the tuna and the dipping sauce. Be very alert when frying the burgers-mine were done in less than 2 minutes per side. They came out very moist and tasty.

by Chefin1950, 6/14/2010I found it somehow a shame to chop up such a nice piece of tuna; so, with the addition of a bit of lime juice, I made a marinading paste of the rest of the "burger" ingredients, shmiered this on both sides of the 1 lb tuna steak, let it rest for about 30 min, and then "grilled" it in a hot grill pan on the stove for only 2 min/side. Thinly sliced and served with the dipping sauce, it was quite delectable!

by sewapel, 5/18/2010It was the tastiest tuna I have ever made! Thanks!!!

by mowgli, 4/2/2010I agree with all the other reviewers - this is easy, fast and delicious! What more could you ask for?

by twood, 10/18/2009This was so... tasty! I loved it and will definitely make it again. I used pita for the bread and served it with the dipping sauce. It was delicious!

by sukhwinder, 9/3/2009Excellent. Served it on mixed greens and used the Thai dipping sauce for dressing.

by SparkleGirl, 1/5/2009Excellent recipe. Before we finished the last bite, my boyfriend and I were already talking about making it again!

by A15, 8/22/2008This is a terrific recipe. Really easy to make and extemely tasty. My family has asked me to make this twice this week!