This recipe calls for the best quality cut of tuna you can find: Bluefin or Bigeye first, Yellowfin or Albacore second. Fresh tuna's similarity to beef is really emphasized when you make "hamburgers" out of it. Like , tuna burgers should be cooked rare to medium-rare. Unlike beef burgers, the relatively tasteless are better when infused with strong flavorings. This flavorful dish goes in a Mediterranean direction with the addition of aioli, a garlic mayonnaise. Makes four .
Instructions
1. In a food processor, or by hand in a mixing bowl with a whisk, combine all of the ingredients for the aioli. Place in a covered dish in the refrigerator until needed.
2. Trim the tuna, removing and discarding all skin, gristle and any dark meat. Chop by hand until tuna is the texture of coarse hamburger meat. Chop it as evenly as possible. Place in the large bowl.
3. Grind the fennel seeds in the spice grinder. Add the ground fennel with the thyme, mustard, salt and pepper in the small bowl. Mix thoroughly.
4. Add the mustard mixture to the chopped tuna, and blend together well with the wooden spoon. Divide the tuna equally into four balls, and gently flatten them into 1-inch patties.
5. Heat the skillet over a moderately high heat. Coat the bottom of the skillet with a thin film of olive oil. When oil is hot, cook patties about two minutes per side, until nice and golden brown on the outside and rare to medium-rare on the inside.
6. Remove from the skillet and serve on the toasted sesame rolls or toasted English muffins. Slather the aioli on top of each burger. Serve immediately.
Tags: tuna burgers, beef burgers, ,