Pulse/grind in a food processor until chopped and roughly the consistency of ground beef (do not over process!):
- 1 lb. fresh ahi tuna steak, cubed
- ¼ red bell pepper, diced
- 2 chopped scallions
- 2 cloves garlic, chopped
- 2 tsp. Dijon mustard
- ½ tsp. fresh grated ginger
- 1 tsp. soy sauce
- 2 tbl. light olive oil
Form into 4 balls and gently shape into patty. Coat patties with a little oil. Refrigerate for several hours.
Preheat grill to moderately high heat. Place patties on clean, lightly oiled grate and cook for 2 - 2½ min. per side.
Serve on buttered, toasted brioche with lettuce, red pepper and habanero aioli.
Fresh, sushi-grade tuna will yield the tastiest burger, as will using a light, buttered then broiled-to-toast brioche bun. Farmhouse Culture kimchi also fantastic on top or the side!