Ahi Tuna Burgers with Grilled Pineapple

Ingredients

Contains: egg, milk, wheat, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the Ahi Tuna Patties
• 2 lbs. ahi tuna steaks, diced
• 3 Tb. soy sauce
• 1/4 cup light mayonnaise
• 1 Tb. sriracha chili sauce
• 1 egg
• 1 cup chopped scallions, greens and whites
• 1 Tb. fresh grated ginger
• 2 Tb. sesame seeds
• 3/4 cup panko bread crumbs
• sesame oil for cooking
• For the Hoisin Mustard
• 1/4 cup dijon mustard
• 1/4 cup hoisin sauce
• 1 Tb. honey or sugar
• For the Tuna Burgers
• 6 buns
• 6 rounds slices of fresh pineapple
• 1 ripe avocado, sliced
• 6 butter lettuce leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the diced ahi tuna by hand so it holds together. In a large bowl, mix the tuna with soy sauce, light mayonnaise, sriracha, the egg, scallions, grated ginger, sesame seeds and panko until evenly combined.

2. Cover the bowl and refrigerate the tuna mixture for 15 minutes so it firms up.

3. Meanwhile, whisk the dijon mustard, hoisin sauce and honey or sugar together in a small bowl to make the hoisin mustard.

4. Shape the chilled tuna mixture into 6 even patties, about 3/4 inch (2 cm) thick.

5. Heat a large skillet over medium-high heat and add a thin coat of sesame oil. Cook the patties 3 to 4 minutes per side, until browned and the center reaches 145°F (63°C) and is opaque.

6. While the patties cook, heat a grill pan over medium-high heat. Grill the pineapple rounds 2 minutes per side until lightly charred.

7. Split the buns and toast them lightly if you like. Spread hoisin mustard on the bun bottoms.

8. Layer each bun with a lettuce leaf, a tuna patty, grilled pineapple and sliced avocado, then close with the top bun.