Dijon Tuna Burger

Whatever you do, do not use a food processor to cut the tuna. You want it to be chopped, not ground!

Dijon Tuna Burger
Prep time: 
Cook time: 
Total time: 
Serves: 4 Burgers
  • 1½ pounds yellowfin tuna, finely chopped by hand
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 garlic cloves, minced
  • 2 teaspoons finely chopped fresh gingerroot
  • ½ teaspoon cayenne pepper
  • 2 tablespoons all purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 lime, quartered
  • Red onion rings and greens, for serving (optional)
  1. Place the tuna, mustard, basil, garlic, ginger and pepper in a large mixing bowl and toss gently to combine.
  2. Place flour and salt on a large plate.
  3. Divide the tuna mixture into 4 patties and dredge them in the mixture.
  4. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  5. Place large skillet over medium-high heat and when it is hot, add the oil.
  6. Add the patties and cook until rare on the inside and well browned on the outside, 3 to 4 minutes on each side.
  7. Serve immediately, garnished with the lime quarters and red onion rings and greens, if desired.