Cut half the tuna into 1/4-inch dice and mince the other half. Combine the tuna, garlic, ginger, sesame oil, soy sauce, scallions, salt, and pepper in a large mixing bowl. Form into 6 patties, each 1 inch thick.
Lightly oil the grill or a skillet over medium-high heat and cook the burgers until browned on both sides and to the desired degree of doneness (the middle can still be reddish pink), 5 to 7 minutes total.
Process all the ingredients together in a food processor until smooth. Taste and adjust the seasoning. This will keep, tightly covered, in the refrigerator for up to 1 week.
Makes 6 burgers
Reprinted with permission from © Jane Murphy and Liz Yeh Singh, The Great Big Burger Book, published by The Harvard Common Press click for book review
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