Serves 6.

Note: Ask the fishmonger to grind the tuna for you, if you prefer. Panko bread crumbs are flaky, light crumbs that are crispier than typical bread crumbs and offer a nice crust. From "Everyday to Entertaining," by Meredith Deeds and Carla Snyder.

• 11/2 lb. ahi tuna steak, cut into 2-in. cubes (see Note)

• 1 egg

• 1 egg white

• 11/2 c. panko bread crumbs or dry medium-size bread crumbs, divided

• 1/3 c. finely diced celery

• 1/3 c. finely diced red bell pepper

• 1 tbsp. fresh grated ginger root

• Zest of 1 lemon

• 1 tbsp. freshly squeezed lemon juice

• 2 tsp. finely minced garlic

• 11/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• Pinch cayenne pepper

• 1/4 c. vegetable oil

• 6 hamburger buns, toasted, if desired

• Mayonnaise and lettuce


In a food grinder or food processor, grind or pulse tuna in 2 batches (pulsing about 8 to 10 times) until it comes together in a mass.

In a medium bowl, combine tuna, egg, egg white, 1/2 cup bread crumbs, celery, bell pepper, ginger, lemon zest and juice, garlic, salt, pepper and cayenne. Shape tuna into 6 burgers about 1 inch thick.

Place 1 cup bread crumbs on plate. Gently press burgers into crumbs on both sides so that they adhere.

In a skillet, heat vegetable oil over medium-high heat. Cook burgers for about 4 minutes on one side or until crispy and brown. Turn burgers and cook for 3 to 4 minutes or until cooked through.

Serve burgers on buns with mayo and lettuce.