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Recipes Healthy Eating Eating Light
Recipes Healthy Eating Eating Light
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| Servings: | 4 |
| Author Notes: | Whatever you do, do not use a food processor to cut the tuna. You want it to be chopped, not ground! |
| Ingredients: |
1 1/2 pounds yellowfin tuna, finely chopped by hand 2 tablespoons Dijon mustard 2 tablespoons finely chopped basil leaves 2 garlic cloves, minced 2 teaspoons finely chopped fresh ginger 1/2 teaspoon cayenne pepper 2 tablespoons all-purpose flour 1 teaspoon kosher salt 2 tablespoons olive oil 1 lime, quartered red onion rings and greens for serving, optional |
| Instructions: |
Place the tuna, mustard, basil, garlic, ginger and pepper in a large mixing bowl and toss gently to combine. Place the flour and salt on a large plate. Divide the tuna mixture into 4 patties and dredge them in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the patties and cook until rare on the inside and well browned ont he outside, 3 to 4 minutes on each side. Serve immediately garnished with the lime quarters and red onion rings and greens, if desired. |
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