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Cut the tuna into 1-inch cubes. Place cubes in the bowl of a food processor in batches and pulse until the consistency of ground beef. (If you do not have a food processor, chop the tuna into very small pieces.)
Place the tuna in a bowl and add the cloves of garlic, ginger, soy sauce, scallions, salt, and white pepper.
Using your fingers, combine all ingredients together.
Shape the tuna mixture into 4 patties. Refrigerate in a Ziploc® Brand Storage Bag or Ziploc® Brand container until ready to grill.
Peel and slice the pineapple into 1/2-inch slices and grill on both sides for 2 minutes. Set aside.
Grill the patties over a medium fire, 3 minutes per side for rare, or 6 minutes per side for well done.
Choose your favorite hamburger buns and lightly grill, if desired. Place the grilled tuna patty on the bun and top with a slice of grilled pineapple. Add your favorite hamburger fixings.
Make sure you keep tuna (cooked or uncooked) refrigerated at 32 degrees F or colder (the average home refrigerator runs around 40 degrees F); if you don't, bacteria in the tuna can produce histamine, the same substance released by your body during an allergic reaction.