In preparing these burgers, use a food processor to chop the raw tuna, but be careful not to overdo it. Pulse just enough to chop it—too much action can toughen the fish, and you’ll wind up with a dry burger instead of a juicy, flavorful one.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the tuna in a food processor and pulse on and off for a few seconds, until the tuna is chopped but not overly processed; you don’t want it to be pureed.
Step 2
Preheat a grill or grill pan over high heat.
Step 3
While the grill is heating, combine the tuna, salmon, and 2 tablespoons of the mayonnaise in a medium bowl. Using your hands, gently form the fish mixture into 4 burgers. Season them with salt and pepper and spray them lightly with nonstick cooking spray.
Step 4
Grill the burgers until they are seared on the outside but still a little rare in the center, about 2 minutes per side. Transfer them to a serving platter and tent it with foil to keep them warm.
Step 5
While the burgers are cooking, combine the basil, pepperoncini, and the remaining mayonnaise in a medium bowl. Season the mixture with salt and pepper to taste. Set it aside.
Step 6
Split the buns and place them on the grill or grill pan, cut side down. Lightly char the buns, 1 to 2 minutes. Remove the buns from the heat and place them on a work surface.
Step 7
Spread the mayonnaise mixture evenly over the top and bottom halves of the buns. Top the bottom half of each bun with a tuna burger and a tomato slice. Pile some shredded lettuce on top of the tomato, cover with the bun top, and serve.
Nutritional Information:
Step 8
Before: Fat 48g
Step 9
After: Fat 5.9g
Step 10
Before: Calories 770
Step 11
After: Calories 342
Step 12
Protein: 35g | Carbohydrates: 39g
Step 13
Cholesterol: 51mg | Fiber: 7g
Step 14
Sodium: 1,071mg
