8/ Ahi Tuna Burgers

Lighter but equally satisfying as a regular hamburger - especially when paired with traditional hamburger accompaniments.

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!