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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