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Dijon Tuna Burger

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Whatever you do, do not use a food processor to cut the tuna. You want it to be chopped, not ground!

MAKES4 BURGERS

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Coursemain course

Mealdinner, lunch

Taste and Texturegarlicky, herby, savory, sharp, spiced

Type of Dishhamburger

Ingredients

  • 1½ pounds yellowfin tuna, finely chopped by hand
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 garlic cloves, minced
  • 2 teaspoons finely chopped fresh ginger root
  • ½ teaspoon cayenne pepper
  • 2 tablespoons all purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 lime, quartered
  • Red onion rings and greens, for serving (optional)

Instructions

Place the tuna, mustard, basil, garlic, ginger and pepper in a large mixing bowl and toss gently to combine.

Place the flour and salt on a large plate. Divide the tuna mixture into 4 patties and dredge them in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Place a large skillet over medium-high heat and when it is hot, add the oil. Add the patties and cook until rare on the inside and well browned on the outside, 3 to 4 minutes on each side.

Serve immediately, garnished with the lime quarters and red onion rings and greens, if desired.

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