Prep time:
20 minutes
Ingredients:
- 1 lb. tuna, cut into 2-inch pieces
- 1 small onion, finely chopped
- 3 scallions, green parts only, coarsely chopped
- 2 tbsp. garlic, finely chopped
- 2 tbsp. fresh ginger, finely peeled and chopped
- 1/4 c. cilantro, chopped
- 1 tbsp. Dijon mustard
- 1 tsp. salt
- dash of hot sauce
- 1/2 c. flour for dredging
- 1 tbsp. salt
- cooking oil
- 4 hamburger buns
Directions:
- Combine first set of ingredients in the bowl of a food
processor and pulse until finely chopped - about 6 pulses. Do not
overprocess.
- Shape the mixture into 4 burgers. Set these on a plate so
they are not touching, cover well with plastic wrap, and
refrigerate for 1 hour.
- Measure the flour and remaining 1 tbsp. salt into a large
shallow bowl or pie plate and whisk together. Dredge the tuna
burgers in the flour mixture so they are lightly dusted on both
sides.
- Place a skillet, preferably cast iron, over medium-high heat,
add the oil, and let it get hot - about 2 minutes.
- Arrange the burgers in the pan so they aren't touching.
Cook uncovered for 2 minutes. Turn and cook about 2 minutes more.
The burgers should be rare to medium-rare.
- Serve on a hamburger bun.
Serves:
4
Serving size:
1 burger patty
Nutritional analysis (per serving):
223 calories
27 g protein
9 g fat
661 mg sodium
31 mg calcium
Note: Nutritional analysis may vary depending on ingredient
brands used.
Variations and suggestions:
Top with
Mango Ketchup
for extra flavor.
Updated and reviewed by:
Steven Dowshen, MD
Date reviewed: May 2005
Originally reviewed by:
Allison Brinkley, RD, LD/N, CNSD
Note: All information is for educational purposes only. For specific medical advice,
diagnoses, and treatment, consult your doctor.
© 1995-2009 The Nemours Foundation/KidsHealth. All rights reserved.