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Tuna "Poke" Burger Lettuce Wraps

Photo: Marcus Nilsson; Styling: Robyn Glaser

Prep time 20 mins
Chill time 45 mins
Cook time 6 mins
Yield

Serves: 4

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.)

  4. Transfer burgers to plates and serve with lettuce leaves. Serve with Spicy Slaw and/or Avocado-Hearts of Palm Salad.

Cook's Notes

Nutritional analysis is for burger only.