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.
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.
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This recipe is as absurd as can ever be suggested. SUSHI GRADE tuna is two to three times the price of beef tenderloin which is already too pricey to use except for top-end, "I am more pretentious than you" carpaccio or tartare. (Top sirloin works better for those and tastes better.)
If you are going to lay out the big bucks for sushi grade anything use it as the price demands: in sushi or something raw but don't waste it in a burger,
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