Spicy Tuna Burgers

Cut the Sushi-Grade Tuna Fillets (1 lb) into a 1/4-inch dice and add to a large bowl.

Add the Scallions (1 bunch) , Fresh Cilantro (2 Tbsp) , Fresh Ginger (1 tsp) , Red Bird's Eye Chili Pepper (1) , Avocado (1/2) , Kosher Salt (3/4 tsp) , and Ground Black Pepper (1/4 tsp) to the tuna. Gently work with your hands to incorporate all of the ingredients.

Make the wasabi mayo. In a small bowl, add the Wasabi Paste (1 1/2 Tbsp) , Mayonnaise (1/2 cup) , Lime (1) , and Fresh Ginger (1 tsp) . 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 Limes (2) , Fish Sauce (1 Tbsp) , Orange (1/4) , Rice Vinegar (1/2 Tbsp) , and Garlic (1 clove) . Stir well.

Toss in the Romaine Lettuce (1 1/4 cups) to coat. Set aside until ready to use.

Heat the Extra-Virgin Olive Oil (2 Tbsp) 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 Buns (4) for 1 minute. Add more oil if needed.