Looking at recipes on line, you'd guess the only uses for fresh tuna involve serving it raw (Hawaii's Ahi Poke, sushi or sashimi) or, as so often found in restaurants, seared and quite raw in the middle. If you prefer your tuna cooked through, this is a recipe for you.
Turn your tuna into a burger! Tuna patties made from fresh tuna have a much better flavor than canned tuna. Blanching the garlic, as in this recipe, gives the garlic a milder taste that enhances the fish.
To blanch the garlic, peel the cloves and place in 1 cup of boiling water. Steep for 20-30 minutes or until cool enough to handle. Mince.
Partially thaw tuna if frozen. Remove any skin, bones, or silver skin (fascia). Optionally, remove very dark portions of the meat or distribute it throughout the mixture when chopping.
Coarsely mince the tuna with a large knife or cleaver or by pulsing gently in the food processor. Do not grind into a paste. Reserve some texture or the patties will be too dense.
Fold together the tuna, garlic, thyme, mayonnaise, soy sauce, black pepper and half (1/3 cup) the bread crumbs until all ingredients are well distributed.
Form the mixture into a ball, wrap with plastic wrap, and chill for at least 30 minutes to allow bread crumbs to hydrate and flavors to meld.
Quarter the mixture and form four equal patties, approximately 3 inches in diameter and 1/2 inch thick. Put the other half of the bread crumbs in a shallow bowl and dip each burger in the crumbs to thinly coat on both sides and edges.
Heat a skillet in a 400F oven. Coat the skillet with oil, and bake the patties 10 minutes, turning once (5 minutes per side). Serve hot.