The basis of these came about after making a tartare and deciding it would make a delicious burger for Fish Friday.  Use as much or as little spice as you like.  We cut everything by hand, but if you use a food processor make sure you give the machine a hand by cutting up veggies a bit, then pulse until fine.  Add cut up tuna and pulse 7 or times making sure you do not make a paste.

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Serves 4

4  6-8 ounce/170-225g boneless skinless tuna filets, minced

1 Thai bird chili or other spicy red pepper, minced

3 scallions(spring onions), chopped fine

Thumb sized piece of ginger grated

1 teaspoon/5ml toasted sesame oil

1 teaspoon/5ml braggs liquid aminos

1/2 teaspoon/2ml salt

1/4 teaspoon/1ml ground black pepper

1 tablespoon/15ml ground flax mixed with 3 tablespoons/45ml water (optional. We tried with and without, and chose without)

In a large bowl combine all ingredients until will mixed.  Make 4 – 8 burgers depending on how big you want them.  Make sure to press firmly.  Place on a lined baking sheet and place in the refrigerator for 20-30 minutes to help firm them up.  Heat a skillet on Medium High, and add enough oil to film the bottom.  Add a few drops of sesame oil to the pan.  Carefully add the burgers and let them cook for 3-4 minutes per side.  Flip over and cook for another 2 minutes (longer if you want them well done).

Serve with a spicy volcano sauce.