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Fresh Tuna Burgers with Ginger & Cilantro

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Serves four.

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.

  • 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): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 27; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 1000; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 0;

Photo: Scott Phillips

Made this recipe tonight with fresh albacore tuna, red onion, and serrano peppers (according to the recipe). Didn't change a thing-- it was AMAZING! Definitely on my "make again" list.

Left out the hot spice, since I can't tolerate, and put a little panko before cooking. Delicious with the sauce!

Delish! I really can't add anything other than what others have said: I am already looking forward to making this again.

These 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!

Being 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.

Very 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.

I 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!

It was the tastiest tuna I have ever made! Thanks!!!

I agree with all the other reviewers - this is easy, fast and delicious! What more could you ask for?

This 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!

Excellent. Served it on mixed greens and used the Thai dipping sauce for dressing.

Excellent recipe. Before we finished the last bite, my boyfriend and I were already talking about making it again!

This is a terrific recipe. Really easy to make and extemely tasty. My family has asked me to make this twice this week!

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