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4
servingsEasy
20 min
By Andrew Schloss and David Joachim
Published 2007
Raw tuna is one of the few fish that is both sturdy and fatty enough to form into a burger without the addition of binders and starches. The only requirement is that you chop the tuna finely enough so that the pieces adhere to one another, but not so finely so that the mixture becomes mushy. For that reason it is not a good idea to use a food processor to do your chopping. The danger of going too far is likely enough, and the results of misjudgment severe enough, that the convenience is not