- 1 pound fresh tuna
- 1/4 cup finely chopped cilantro
- 1 teaspoon grated fresh ginger
- 2 scallions, white and light green parts only, thinly sliced (about 1/4 cup)
- 1 teaspoon sesame oil
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/3 cup sesame seeds, lightly toasted
- Canola oil, for frying
- Butter lettuce leaves, for serving
- Spicy Slaw
- Avocado-Hearts of Palm Salad
- calories 279
- fat 16 g
- satfat 2 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 30 g
- carbohydrate 4 g
- fiber 2 g
- cholesterol 44 mg
- iron 3 mg
- sodium 294 mg
- calcium 130 mg
How to Make It
Using a sharp knife, trim any sinew from fish. Cut into 1/4-inch cubes and put in a medium bowl. Add cilantro, ginger, scallions, sesame oil, olive oil, garlic and salt; use your hands to mix gently but thoroughly. Cover and refrigerate mixture until very cold, about 30 minutes.
With slightly moistened hands, form tuna mixture into 4 3/4-inch-thick patties. Place on a plate, cover and refrigerate until firm, about 15 minutes. Spread sesame seeds on a rimmed baking sheet or plate and coat each burger on both sides with seeds, pressing gently to help them adhere.
Heat a large cast-iron or nonstick skillet over medium-high heat; add a thin film of canola oil to skillet. When oil is hot, add burgers and cook until sesame seeds are golden, about 2 minutes. Gently flip burgers and cook opposite side until seeds are golden, about 2 minutes longer. (Burgers will still be very rare in the center.)
Transfer burgers to plates and serve with lettuce leaves. Serve with Spicy Slaw and/or Avocado-Hearts of Palm Salad.
Nutritional analysis is for burger only.