Tuna is a great fish to use in a burger. Tuna meat has a great meaty texture and makes excellent burgers that taste very little of fish. I am using fresh tuna for this burger and I encourage you try it like this and not using canned tuna. Canned tuna is completely different in taste and texture and make an inferior burger compared to this one made of fresh tuna.

When you use fresh tuna I recommend making the burgers almost rare or no more than medium rare. If you cook these burger well done the tuna will taste more fishy and the burger will not be as good as when you cook it no more than medium rare.

Tuna Burger

I am also going to try and pair some of my burgers with a beer. In this case I am pairing the tuna burger with a beer from Belgium called Blanche De Bruxelles, a beer brewed with coriander and orange peel.

Serves 4

Ingredients

1 1/2 lbs of fresh tuna (like tuna steaks)
2 tbsp parsley, finely chopped
2 tbsp Dijon mustard
2 medium sized shallots, chopped coarsely
Salt and pepper to taste
3/4 cups Panko bread crumbs
1-2 tbsp wasabi (optional)
1/4 cup Wasabi Mayonnaise
4 Brioche buns

Instructions

• Cut the tuna into large pieces, and combine 1/4 of the pieces with the mustard and shallots in a food processor. Process until the mixture becomes pasty, scraping down the sides as necessary
• Chop the remaining tuna into 1/4 inch pieces and combine with tuna paste in a bowl by hand. Stir in the breadcrumbs. Season with salt and pepper. Shape into four patties. Store covered in refrigerator for up to 8 hours until ready to cook
• Heat oil in a non-stick skillet over medium-high heat. Once the skillet is very hot, carefully place the patties inside and cook 1-2 minutes per side, turning once.

Serve with the burgers on the bun. If you need an extra kick you can smear the top bun with wasabi (like in the pictures).