1
lb
bluefin tuna fillet 1
fresh green onions, thinly sliced 2
tbsp
low sodium soy sauce (Kikkoman or La Choy Lite) 1
tsp
fresh ginger root, peeled and grated 0.25
tsp
black pepper, coarsely ground 0.25
cup
bread crumbs 2
tbsp
sesame seeds 1
cooking spray 1
oz
Ginger, pickled, with shiso leaves (if desired)
Directions
1 Prepare charcoal fire or preheat gas grill for covered, direct grilling over medium heat. 2 With chef's knife, finely chop tuna (see Note). In a medium bowl, place tuna with fork, and lightly mix in green onion, soy sauce, ginger, and pepper. Shape tuna mixture into four 3-inch round patties (mixture will be very soft and moist). 3 On waxed paper, combine bread crumbs and sesame seeds. With hands, carefully press patties, one at a time, into bread-crumb mixture, turning to coat both sides. Spray both sides of patties with non-stick spray. 4 Place patties on hot grill rack. Cover the grill and cook patties, turning once, until browned on the outside and slightly pink in the center (5 to 6 minutes). If you prefer well-done, cook 2 to 3 minutes longer. 5 Serve with pickled ginger (optional). 6 Note: Chop fish by hand for a light texture. Using a food processor will make the patties dense and dry.
Ingredients | Makes Servings
Directions
