Ahi Tuna Burgers
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.
8 to 10 ozahi tuna steak (or other firm fish fillet with a strong flavor), coarsely minced
1 Tbspthyme, leaves only, finely minced (or 1 tsp. dried thyme if fresh is not available)
2 clovegarlic, blanched and finely minced
2 Tbspsoy sauce
2/3 cplain bread crumbs, divided
1/2 tspblack pepper, freshly ground
1 to 2 Tbspolive oil, for sauteing
How to Make Ahi Tuna Burgers
- 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.