They are healthy, easy, and quick to prepare. A little time is all they need in the fridge to firm up before cooking. Tuna burgers are way more flavorful than plain white fish for dinner and a great alternative to burgers.
A heads up: When I prepare these tuna burgers, they aren't cooked all the way through, so it's important to select best-quality, sashimi-grade tuna from your fishmonger. The fresh tuna should be very cold for easy slicing and chopping for its transformation into tiny cubes formed into patties. The outside is seared and the inside stays tender and rare. Sounds strange, tastes out of this world.
I should add credit where credit is due. Almost everything I know about basic cooking I learned from Food Network in college. But if you know me, you know I am not a huge fan of Bobby Flay. I just don't think we'd get along. (Oh, but his wife is one of my favorite actresses from the glory days of Law & Order: SVU. More college TV confessions.) But Bobby's food is nothing short of terrific.
These tuna burgers were inspired by the man himself. I'm not a sore loser. Bobby, you got this one really, really right. The recipe follows.