Tuna burgers with coriander-lime mayonnaise

Easy to prepare and delicious to have on those evenings when all you want is a light meal.

6 servings

Tuna burgers:

• 2 tablespoons olive oil
• 2 cups finely diced onions
• 2 pounds fresh tuna, dark meat and skin removed
• 3 tablespoons heavy cream
• 1 1/2 cups bread crumbs
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced celery
• 4 scallions, trimmed and finely chopped
• 2 tablespoons finely chopped fresh coriander leaves
• 1 tablespoon drained capers
• 1 egg plus 1 egg white
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup peanut oil

• 2 egg yolks
• 3 tablespoons fresh lime juice
• 1 teaspoon soy sauce
• 1/2 teaspoon toasted sesame oil
• 3/4 teaspoon mustard
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon minced fresh garlic
• 1 cup fresh coriander leaves, loosely packed
• 1 1/4 cups peanut oil
• 1/2 teaspoon salt

Preheat the oven to 425 degrees Fahrenheit.

In a skillet, heat the olive oil and saute the onions for 8 minutes over medium heat, until they are light brown. Set aside.

Cut half the tuna into chunks and place it in the bowl of a food processor. Add the cream and process to a fine puree. Transfer the tuna to a large bowl. Add the sauteed onions. Dice the remaining tuna into 1/4-by-1/4-inch pieces and add to the bowl. Add the rest of the ingredients, except the peanut oil, and knead the tuna mixture into a firm ball. Shape into 6 burgers.

Heat the peanut oil in a large skillet. Without crowding the pan, place the burgers in the hot oil. Saute both sides over high heat, until the burgers are a medium brown. Transfer the tuna burgers to a sheet pan and bake for 12 minutes or until done to your taste.

To make the coriander-lime mayonnaise, place the egg yolks, lime juice, soy sauce, sesame oil and mustard in the bowl of a food processor fitted with the metal blade. Pulse 3 times. Add the Tabasco sauce, garlic and coriander leaves and pulse 10 times. With the motor running, add the peanut oil through the feed tube -- first in droplets; then, as the mayonnaise starts to thicken, in a slow, steady stream. Add the salt and stir. Transfer the mayonnaise to a small sauceboat to serve with the tuna burgers.