Prep time: 20 minutes

Ingredients:

1 lb. tuna, cut into 2-inch pieces 1 small onion, finely chopped

3 scallions, green parts only, coarsely chopped

2 tbsp. garlic, finely chopped

2 tbsp. fresh ginger, finely peeled and chopped

1/4 c. cilantro, chopped

1 tbsp. Dijon mustard

1 tsp. salt

dash of hot sauce

1/2 c. flour for dredging

1 tbsp. salt ,cooking oil

• 4 hamburger buns
  

Directions:

Combine first set of ingredients in the bowl of a food processor and pulse until finely chopped - about 6 pulses.

Do not overprocess. Shape the mixture into 4 burgers. Set these on a plate so they are not touching, cover well with plastic wrap, and refrigerate for 1 hour.

Measure the flour and remaining 1 tbsp. salt into a large shallow bowl or pie plate and whisk together. Dredge the tuna burgers in the flour mixture so they are lightly dusted on both sides.

Place a skillet, preferably cast Iron, over medium-high heat, add the oil, and let it get hot - about 2 minutes. Arrange the burgers in the pan so they aren't touching. Cook uncovered for 2 minutes.

Turn and cook about 2 minutes more. The burgers should be rare to medium-rare.

1. Serve on a hamburger bun.
   

Serves: 4

Serving size: 1 burger patty

Nutritional analysis (per serving):

223 calories

27 g Protein

9 g fat

661 mg sodium

31 mg Calcium

Note: Nutritional analysis may vary depending on ingredient brands used.

Edited October 31, 200817 yr by daniela

Sounds yummy, thanks for the recipe!