Fetch your weapon of choice (spatula) and don your backwards cape (apron) because grilling season is upon us! Everything tastes better grilled just like everything tastes better with peanut butter. Combine those two facts and voila, you’ve got this recipe. This was a last-minute idea that turned out better than expected. If you’ve never had a tuna burger before, don’t worry, you’ll love it. And you’ll never look at those tuna steaks in the freezer the same way again! Note: homemade peanut sauce is much better than store-bought unless time is a factor (it was for us).
1 pound tuna steaks (fresh or frozen/thawed), finely chopped
4t dijon mustard
1t freshly-grated ginger
2T chopped green onions
4t low-sodium soy sauce
ground black pepper, to taste
1T olive oil (if using a pan)
1. Combine tuna, mustard, ginger, green onions, soy sauce and pepper in a medium bowl. Mix well, then use your hands to form 3 (3/4-inch thick) patties. Place patties directly on the grill or heat oil in a skillet until hot, carefully add the tuna patties and sear for 2-3 minutes on each side.
2. Meanwhile, drizzle peanut sauce on the bottom slice of bread (toasted first, if desired). Place burgers on the rolls, top with 5 cucumber slices and add more peanut sauce on top.