Tuna burgers

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This was our last fresh tuna meal.  What’s left (and there are several pounds) is now frozen. 

We liked these burgers a lot.  They had just enough added flavors to be flavorful, but to still taste like tuna.  They cook faster than you think possible — just a minute and a half per side.  If you have tuna, try them.  Really.  Try them.

Fresh Tuna Burgers
(makes 4 small or three large burgers)

1 lb. fresh tuna, ground or chopped fairly fine
3 cloves garlic, minced or pressed
1 t. freshly ground ginger
1 T. soy sauce
3 T. mayonnaise
¼ chopped basil
salt and pepper to taste

vegetable oil for frying

Combine all ingredients but the vegetable oil, and form into patties about ¾ inch thick.

In a nonstick skillet, heat the oil over medium high heat. When the pan is hot, add the burgers. Fry for a minute and a half on each side. No more. Nothing is as tragic as an overcooked tuna burger.

We like them on some kind of soft bun, with fresh tomato.

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