1 1/3 lb. sushi grade tuna
2 1/2 Tbsp. extra virgin olive oil
2 1/2 Tbsp. low sodium soy sauce (Tamari if you're gluten-free)
Juice of 1 lime
5 scallions (white and green parts), sliced very thin
1/3 cup fresh cilantro, chopped
1 1/2 Tbsp. fresh ginger, grated
Salt and pepper, to taste
4 hamburger buns (I use gluten-free buns from Whole Foods)
1/2 avocado, sliced, for garnish
Bean sprouts, for garnish
Wasabi mustard, for garnish
Chop the tuna into chunks and toss into the food processor. Pulse a few times to break up the pieces, but absolutely do not purée it (tuna is at least $29.99/lb.!). In a bowl, mix olive oil, soy sauce, lime juice, cilantro, scallions and ginger; season with salt and pepper. Pour over the tuna in the food processor and pulse until well blended. Form into 4 patties.
Preheat your grill (make sure it's already greased) or stovetop griddle. If using a stovetop griddle, melt coconut oil (or use spray coconut oil) on the griddle to coat the entire thing. Once hot, add the burgers and cook 2 minutes on each side for rare, or to desired doneness. Top the burgers with bean sprouts and sliced avocado. I also mixed wasabi into spicy mustard and served on the buns (you can also buy pre-made wasabi mustard).
Optional: serve with Asian slaw.