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:

1. Combine first set of ingredients in the bowl of a food processor and pulse until finely chopped - about 6 pulses. Do not overprocess.
2. 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.
3. 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.
4. Place a skillet, preferably cast iron, over medium-high heat, add the oil, and let it get hot - about 2 minutes.
5. 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.
6. 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.

Reviewed by: Steven Dowshen, MD