Fresh Tuna Burgers with Thai Dipping Sauce

I found this recipe in the Fine Cooking Magazine. Here is their pretty picture of it which is what made us want to try it:

I should have used red serrano pepper instead of green because theirs looks prettier. It was very tasty and quite easy too. The Recipes:

FRESH TUNA BURGERS
1 lb. fresh sushi-grade tuna fillet
2 Tbs. chopped fresh cilantro
2 Tbs. finely chopped red onion or scallion
2 Tbs. mayonnaise
1 tsp. minced fresh ginger
1/2 tsp. m inced fresh hot green or red chile
Kosher salt and freshly ground black pepper
2 Tbs. canola oil

With a very sharp knife, cut the tuna into 1/4-inch dice. Alternatively, cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses - take care not to overprocess. Gently stir in the cilantro, onion, mayo, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Heat the oil in a 12-inch skillet over medium-high heat. Cook the tuna burgers until nicely browned on both sides but still pink in the center, 2 to 4 minutes total. Don't overcook or the burgers will be dry. Serve with Thai-Style Dipping Sauce.


THAI-STYLE DIPPING SAUCE
1/4 cup fresh lime juice
2 1/2 Tbs. sugar
2 Tbs. fish sauce
1 1/2 tsp. rice vinegar
1 1/2 tsp. coarsely chopped fresh cilantro
1 tsp. minced garlic
1/2 tsp. minced fresh hot red or green chile

Combine all the ingredients in a small bowl and stir until the sugar is dissolved. Let stand at least 30 minutes before serving to let the flavors develop and blend.