Tuna Burgers

Ingredients

• 1 ½ pounds fresh tuna fillet (do not use dark oily flesh)
• 4 cloves garlic, minced
• 5 tablespoons extra virgin olive oil
• 2 anchovies, minced
• ½ cup minced basil
• 2 ½ teaspoons soy sauce
• Salt and freshly ground black pepper
• 4 tablespoons good-quality mayonnaise
• 1 teaspoon grated fresh ginger
• 2 cups mesclun
• 1 tablespoon red wine vinegar
• 4 hamburger buns, split
• 1 tablespoon canola or grapeseed oil
• 1 large ripe tomato, trimmed and cut into 4 slices

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    404 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 31 grams protein; 49 milligrams cholesterol; 423 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 tuna burgers

Preparation

1. Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
2. Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)
3. In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.
4. Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1 1/2 minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.