How Do You Make Mediterranean Tuna Burgers?
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 beef burgers, tuna burgers should be cooked rare to medium-rare. Unlike beef burgers, the relatively tasteless tuna burgers 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 tuna burgers. 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. 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. Grind the fennel seeds in the spice grinder. Add the ground fennel with the thyme, mustard, salt and pepper in the small
