These tasty burgers, made with freshly-caught Key West balckfin tuna and spiced up with Thai chili sauce, make a delightful light lunch on a warm, tropical day.
Wine pairing: This is a tasty summertime dish, so go with a cold, California Chardonnay like Liberty School. Not too much oak, but a great grape-y flavor.
- 2 pounds fresh blackfin tuna
- 2 scallions, white and light green parts finely chopped
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Half of a red bell pepper, seeded, cored and finely diced
- 1 tablespoon Thai chili sauce
- 1 egg, slightly beaten
- ¼ cup Panko bread crumbs
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger, grated
- ¼ cup olive oil
- Juice of one small lime
- 1 tablespoon cilantro, finely chopped
- Kaiser rolls
Using a very sharp knife, finely dice the tuna into1/2 inch pieces, being careful not to mash the flesh. Mix the diced tuna with scallions, mayonnaise, mustard, bell pepper, chili sauce, egg, bread crumbs, soy sauce and ginger. Gently form into four patties, place on a cooking sheet, and refrigerate for 30 minutes.
Heat oil in a large skillet. Sear tuna burgers over medium heat for about 5-7 minutes, gently turning to brown on both sides. When done, remove to a plate, squeeze lime juice and sprinkle chopped cilantro over all, place on Kaiser rolls and serve. You can add more Thai Chili or Dijon mustard with ginger to the roll for more flavor.