April 8th, 2012
From the book Dad's Awesome Grilling Book. © 2009, by Bob Sloan. Photography by Antonis Achilleos. Published by Raincoast Books. Reprinted with permission of the publisher.
Cube the tuna into 1-inch pieces and place in the bowl of a food processor fitted witha steel blade. Pulse until the tuna is coarsely ground, about the consistency of a hamburger.
Transfer the tuna into a bowl and mic in the garlic, ginger, soy sauca, scallions, bell pepper, sesame oil, salt and cayenne pepper until well combined.
Form 4 patties, about 1½ inches thick.
Prepare enough coals for a medium-hot charcoal fire or preheat your gas grill on medium-high for 10 minutes with the lid closed.
When the coals are ready or the gas grill is hot, spray one side of the tuna burgers with cooking oil. Place on the the grate, oiled side down, and grill for 4 minutes. Spray the tops of the burgers with oil, trun and cook for 3 to 4 minutes for medium-rare.
Transfer the tuna burgers to the bottom halves of the rolls and top with either the mango shutney or the hot mustard or both. Add the lettuce and the tops of the rolls and serve.