Cut the Sushi-Grade Tuna Fillet (1 pound) into a 1/4-inch dice and add to a large bowl.
Add the Scallion (1), Fresh Cilantro (2 tablespoon), Fresh Ginger (1 teaspoon), Red Bird's Eye Chili Pepper (1), Avocado (1/2), Kosher Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) to the tuna. Gently work with your hands to incorporate all of the ingredients.
Divide the contents of the bowl into 4 equal portions and shape into 1-inch thick patties. Cover and refrigerate for 20 minutes and up to 2 hours.
Make the wasabi mayo. In a small bowl, add the Wasabi Paste (1 1/2 tablespoon), Mayonnaise (1/2 cup), Lime (1), and Fresh Ginger (1 teaspoon). Stir well to combine. Cover and refrigerate until ready to use.
Just before you’re ready to cook the tuna burgers, make the dressing. In a medium-sized bowl, combine Lime (2), Fish Sauce (1 tablespoon), Orange Juice (1 tablespoon), Rice Vinegar (2 teaspoon), and Garlic (1 clove). Stir well.
Toss in the Romaine Lettuce (1 1/4 cup) to coat. Set aside until ready to use.
Heat the Extra-Virgin Olive Oil (2 tablespoon) in a large skillet over medium-high heat. Cook the tuna burgers, 2-3 minutes per side – don’t overcook the burgers or they will be dry. Transfer to a clean plate to rest.
With the remaining oil in the pan, toast the Sesame Hamburger Bun (4) for 1 minute. Add more oil if needed.
To assemble, place the burgers on the bun bottoms. Top each with wasabi mayo and dressed lettuce. Cover each burger with the bun tops and serve immediately.