AHI TUNA BURGERS
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.