Fresh Tuna Burgers with Ginger & Cilantro

The key to a good tuna burger is to avoid overprocessing and overcooking. Cook them on the stovetop so you have better heat control and can ensure that they stay a nice, moist medium rare inside. Serve with the Thai-Style Dipping Sauce.

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  1 lb. fresh sushi-grade tuna fillet
  
  


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  2 Tbs. chopped fresh cilantro
  
  


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  2 Tbs. finely chopped red onion or scallion
  
  


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  2 Tbs. mayonnaise
  
  


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  1 tsp. minced fresh ginger
  
  


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  1/2 tsp. minced fresh hot green or red chile, such as cayenne, Thai bird, or serrano
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 Tbs. canola oil
  
  


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  Thai-Style Dipping Sauce 
  
  

With a very sharp knife, cut the tuna into 1/4-inch dice. Alternatively, cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses. take care not to overprocess. Gently stir in the cilantro, onion, mayonnaise, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Heat the oil in a 12-inch skillet over medium-high heat. Cook the tuna burgers until nicely browned on both sides but still pink in the center, 2 to 4 minutes total. Don't overcook or the burgers will be dry.