Dijon Tuna Burger

• 1 1/2 pounds yellowfin tuna, finely chopped by hand
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped fresh basil leaves
• 2 garlic cloves, minced
• 2 teaspoons finely chopped fresh ginger root
• 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)

1. Place the tuna, mustard, basil, garlic, ginger and pepper in a large mixing bowl and toss gently to combine.
2. Place the flour and salt on a large plate.
3. Divide the tuna mixture into 4 patties and dredge them in the mixture.
4. Cover and refrigerate for at least 30 minutes and up to 8 hours.
5. Place a large skillet over medium-high heat and when it is hot, add the oil.
6. Add the patties and cook until rare on the inside and well browned on the outside, 3 to 4 minutes on each side.
7. Serve immediately, garnished with the lime quarters and red onion rings and greens, if desired.

yellowfin tuna, mustard, fresh basil, garlic, fresh ginger root, cayenne pepper, flour, kosher salt, olive oil, lime, red onion

Taken from www.cookstr.com/recipes/dijon-tuna-burger (may not work)