Ah Martha… Her recipes are almost always infallible! I’ve made this tuna burger many times. The recipe’s from Martha Stewart Living a few years ago. It is really good. The original version calls for yellowfin tuna, but my fish market only had ahi this time. Also, Martha served hers with a Napa cabbage coleslaw. I tried the slaw before but didn’t care for it. Instead I served it with heirloom tomatoes, grilled onion and eggplant, with mayo on the side. I stuck with the brioche bun, naturally, though these were store-bought, and I’m not yet pleased. Perhaps next time I’ll make my own rolls?

Martha’s pan-seared tuna burgers

Martha’s pan-seared tuna burgers

1¾ lbs fresh ahi tuna steaks
1½ tsps grated fresh garlic
2 tsps grated fresh ginger
1 tsp grated lemon zest
1 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsps Dijon mustard
1½ tbsps canola oil
6 brioche rolls
Olive oil

key ingredients for Martha’s pan-seared tuna burgers

Rinse ahi tuna steaks and pat dry with a paper towel. Cut steaks into 2 inch thick chunks. Place them in food processor and blitz it for about ½ minute to grind the tuna. Transfer to a bowl, add garlic, ginger, salt, lemon zest, 1 tbsp canola oil, mustard, black pepper and toss to combine with the help of a spatula. Line a baking tray with foil and drizzle with a bit of olive oil. Divide tuna mix into six equal parts and shape them into patties, place them on oiled tray, cover and refrigerate for 30 minutes.

Using a non stick skillet, coat the surface with about a half tablespoon of olive oil and another half of canola. Turn to high. Add 3 patties at a time. Cook for 3 minutes on one side, flip them and cook another 3 on the other side (or less if you prefer it a little rare). Repeat process with other 3 patties. Serve on toasted brioche rolls with sides.