Father's Day Menu: Grilled Tuna Burgers and Lemony Corn Salsa

The weather has finally warmed up, and the long days of midsummer are perfect for firing up the grill and enjoying relaxing meals in the fresh air. The combination of grilled tuna and plenty of fresh corn make these fish burgers with lemony corn salsa a delicious menu idea for a Father's Day lunch outside on the deck. It comes from the pages of Fish Grilled & Smoked, a tasty collection for fishing enthusiasts, home cooks, and campers, with 150 recipes for grilled and smoked fresh- and saltwater fish. Don't know how to smoke a fish? Building plans for three smoker models are included in the book!

Grilled Tuna Burgers

1-1/2 pounds fresh tuna
2 eggs, beaten
4–6 small gherkins or cornichons, finely chopped
Salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup finely chopped sweet white onion
2 cups fresh corn
1/4 cup dry white wine
Juice of 1 lemon (about 3 tablespoons)
1-1/2 tablespoons finely chopped fresh dill
Zest of lemon (about 1 tablespoon)

1. Preheat a grill.

2. Place the tuna on the oiled grate, and grill for 3 to 4 minutes. Turn, and grill 3 to 4 minutes longer, or until the fish is slightly soft. Remove and cool.

3. Break apart the cooled tuna in a large mixing bowl, then add the eggs, gherkins, salt to taste, and pepper and mash with a large fork. Set aside.

4. Heat the oil in a large saucepan over medium-high heat. Add the onion, and sauté for 2 to 3 minutes, until soft. Add the corn, wine, lemon juice, and dill, and simmer for 4 to 5 minutes. Remove from the heat.

5. Thoroughly mix the liquid and the zest into the tuna. Form the mixture into four patties. Place the ­patties on an oiled, perforated pizza pan or in a wire-mesh basket over the grill. Brown the patties for 3 to 4 minutes; turn, and cook 3 to 4 minutes longer, or until firm to the touch.

6. Serve on toasted hamburger buns with the Lemony Corn Salsa.

Lemony Corn Salsa

This sauce may be used as a dip but goes well over grilled haddock or croaker.

2 tablespoons unsalted butter
1 small leek, finely chopped (or substitute 4 scallions)
1/2 cup finely chopped celery
2 ears of corn, cleaned and stripped (about 2 cups)
1 medium tomato, seeded and finely chopped
2 tablespoons lemon juice
Salt and freshly ground black pepper

1. Melt the butter in a medium saucepan.

2. Add the leek and celery; cook over medium-low heat for 3 to 4 minutes.

3. Add the corn and tomato, and cook for 3 to 4 minutes longer.

4. Add the lemon juice and salt and pepper to taste; simmer 1 minute longer.

5. Remove and use immediately, or refrigerate for up to 1 week.

Makes 2-1/4 cups