Tuna Burgers
Instructions:
- 11â„2 pounds tuna steak
- 3 tablespoons chopped chives or the finely minced green part of a scallion
- 1 tablespoon plus 1 teaspoon minced peeled fresh ginger
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1â„2 teaspoon freshly ground black pepper
- 1 tablespoon canola or peanut oil
- Pat the tuna steak dry with paper towels, then cut the steak into 1â„4-inch-thick slices. Dice these into small 1â„4-inch cubes. Remove any tough, white nerve fibers.
- Place the tuna in a bowl and gently stir in the chives, ginger, Worcestershire sauce, and pepper. (The dish can be made ahead up to this point; cover and refrigerate for up to 8 hours.)
- Form the mixture into 4 patties; pat until fi rm.
- To fry: Heat a large skillet over medium-high heat. Swirl in the oil, then slip the burgers into the pan. Cook until well browned, about 2 minutes, pressing down lightly with a metal spatula to compact once or twice. Gently fl ip the burgers and continue cooking until the outside of the burgers is no longer translucent and browned, about 2 minutes.
- To grill: Preheat a gas grill to high heat or build a high-heat, well-ashed coal bed in a charcoal grill. Generously oil the grill grate, then place it 4 to 6 inches from the heat source. Add the burgers and grill until browned and a little firm to the touch, about 4 minutes, turning once.