Fresh Tuna Burgers With Ginger and Cilantro

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.

SERVES: 4

INGREDIENTS:

• 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

THAI STYLE DIPPING SAUCE

• 1/4 cup freshly squeezed lime juice
• 2 1/2 Tbs. granulated sugar
• 2 Tbs. fish sauce
• 1 1/2 tsp. rice vinegar
• 1 1/2 tsp. coarsely chopped fresh cilantro
• 1 tsp. minced garlic
• 1/2 tsp. minced fresh hot red or green chile, such as cayenne, Thai bird, or serrano

INSTRUCTIONS:

FOR SAUCE

1. Combine all the ingredients in a small bowl and stir until the sugar is dissolved.
2. Let stand for at least 30 minutes before serving to let the flavors develop and blend.Yields about 1/2 cup.

FOR TUNA BURGERS

1. Cut the tuna into 1/4-inch dice with a sharp knife or pulse 1-inch chunks in a food processor until just chopped. Gently stir in cilantro, onion, mayonnaise, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the mixture into four 1-inch-thick patties. Refrigerate the patties, uncovered, for at least 20 minutes and up to 4 hours.
2.  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.
3.  Serve the tuna burgers with the Thai-Style Dipping Sauce.

PER SERVING:

320 CALORIES | 27g PROTEIN | 10gCARB | 18g TOTAL FAT | 2.5gSAT FAT |
6g MONO FAT | 3.5g POLY FAT | 45mgCHOL | 1,000mgSODIUM | 0g FIBER