The basis of these came about after making a tartare and deciding it would make a delicious burger for Fish Friday. Use as much or as little spice as you like. We cut everything by hand, but if you use a food processor make sure you give the machine a hand by cutting up veggies a bit, then pulse until fine. Add cut up tuna and pulse 7 or times making sure you do not make a paste.
4 6-8 ounce/170-225g boneless skinless tuna filets, minced
1 Thai bird chili or other spicy red pepper, minced
3 scallions(spring onions), chopped fine
Thumb sized piece of ginger grated
1 teaspoon/5ml toasted sesame oil
1 teaspoon/5ml braggs liquid aminos
1/2 teaspoon/2ml salt
1/4 teaspoon/1ml ground black pepper
1 tablespoon/15ml ground flax mixed with 3 tablespoons/45ml water (optional. We tried with and without, and chose without)
In a large bowl combine all ingredients until will mixed. Make 4 - 8 burgers depending on how big you want them. Make sure to press firmly. Place on a lined baking sheet and place in the refrigerator for 20-30 minutes to help firm them up. Heat a skillet on Medium High, and add enough oil to film the bottom. Add a few drops of sesame oil to the pan. Carefully add the burgers and let them cook for 3-4 minutes per side. Flip over and cook for another 2 minutes (longer if you want them well done).
Serve with a spicy volcano sauce.