Dijon Tuna Burger

Name: Dijon Tuna Burger
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)

Chef

Sally Sampson

View

Cookbook

Recipe of the Week: Burgers: 52 Easy Recipes for Year-round Cooking

Published by Houghton Mifflin Harcourt

View

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.