Tuna “Poke” Burger Lettuce Wraps
Tuna "Poke" Burger Lettuce Wraps
Author: BipolarMe
Nutrition Information
- Serves: 4
- Calories: 279
- Fat: 16g
- Saturated fat: 2g
- Carbohydrates: 4g
- Sodium: 294mg
- Fiber: 2g
- Protein: 30g
- Cholesterol: 44mg
Prep time:
Cook time:
Total time:
Ingredients
- 1 pound fresh tuna
- ¼ cup finely chopped cilantro
- 1 teaspoon grated fresh ginger
- 2 scallions, white and light green parts only, thinly sliced (about ¼ cup)
- 1 teaspoon sesame oil
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ⅓ cup sesame seeds, lightly toasted
- Canola oil, for frying
- Butter lettuce leaves, for serving
Instructions
- Using a sharp knife, trim any sinew from fish. Cut into ¼-inch cubes and put in a medium bowl. Add cilantro, ginger, scallions, sesame oil, olive oil, garlic and salt; use your hands to mix gently but thoroughly. Cover and refrigerate mixture until very cold, about 30 minutes.
- With slightly moistened hands, form tuna mixture into 4¾-inch-thick patties. Place on a plate, cover and refrigerate until firm, about 15 minutes. Spread sesame seeds on a rimmed baking sheet or plate and coat each burger on both sides with seeds, pressing gently to help them adhere.
- Heat a large cast-iron or nonstick skillet over medium-high heat; add a thin film of canola oil to skillet. When oil is hot, add burgers and cook until sesame seeds are golden, about 2 minutes. Gently flip burgers and cook opposite side until seeds are golden, about 2 minutes longer. (Burgers will still be very rare in the center.)
- Transfer burgers to plates and serve with lettuce leaves. Serve with Spicy Slaw and/or Avocado–Hearts of Palm Salad.
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