When I went to the fish store the other day there were several hunks of tuna for sale but only one of them was as thick as I like — tuna dries out quickly so I like to use a piece that’s 1-1/2-inches. Unfortunately, the piece i wanted weighed too much for a dinner for two for Ed and me, but I bought it anyway so I could experiment with the leftovers.
I actually cut a half pound chunk off to play around with the next day and decided to make tuna burgers.
They were gooooood!
Here’s the recipe:
16-20 ounces fresh tuna
2 tablespoons chopped fresh parsley (or cilantro)
2 tablespoons finely chopped red onion or scallion
1 large clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1/2 teaspoon finely chopped serrano or jalapeno pepper
salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
Chop the tuna into very fine pieces into a bowl (you can use a food processor). Add the parsley, onion, garlic, ginger, chili pepper and some salt and pepper to taste. Stir ion 2 tablespoons vegetable oil. Heat the remaining vegetable oil in a saute pan over medium-high heat. Cook the burgers for about 2 minutes per side or until lightly browned and crispy on both sides. Makes 4.
I served these on hamburger rolls with lemon-flavored mayonnaise: mix 1/4 cup mayonnaise with 1 teaspoon finely grated lemon peel.