As it approaches Tuna Tournament time in Virginia Beach, I am beginning to crave some of the outrageously fresh tuna that we were lucky enough to enjoy the past few summers in Virginia Beach.
I love it just seasoned simply with salt and pepper and then seared just enough to form a nice char on each side but still rare. However, when I have had an abundance of tuna or need to purchase it at the market, this recipe is one of my go to recipes. It is Guy Fieri’s recipe for Grilled Tuna Burgers. (Click on the picture or on the recipe title to go to the recipe on www.foodnetwork.com.
Depending upon the moisture content in your tuna, you may need to add a bit more panko that the recipe calls for. If I am going to sear them in a pan, I like to add a layer of panko on the outside of the burgers by putting a 1/2 cup of panko in a shallow dish and lightly pressing the patties into the panko on both sides before cooking them to add a crisp exterior to the burgers.
I have also grilled them on an indirect grill. It adds that delicious grill flavor to the burgers.
Just remember if you are using high quality sushi grade tuna, you don’t need to cook them through. They can be medium rare on the inside. However, if you are uncertain, it is better to cook the tuna to medium.
Serve the tuna burgers with with an Asian inspire coleslaw to round out the meal.