Some of the tuna is pureed to help bind the burgers; the rest is finely chopped to create texture. Wet your hands before shaping the patties to keep the mixture from sticking. These are great without a bun, perhaps served on a bed of sticky rice with a dollop of Ginger-Honey Mustard, but they are also tasty on a sesame seed roll.
1 1/2 pounds tuna steaks, finely chopped and divided
1/3 cup minced green onions
1 tablespoon minced peeled fresh ginger
1 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons low-sodium soy sauce
3/4 teaspoon sugar
How to Make It
Place 3/4 cup tuna in a food processor; process until smooth. Combine pureed tuna, remaining chopped tuna, onions, and next 4 ingredients (through sugar). Divide mixture into 6 equal portions using wet hands, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 2 minutes. Turn patties over; grill 1 minute or until desired degree of doneness. Remove from grill; let stand 5 minutes.
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