These tuna burgers have ginger and teriyaki built in, so they need only a quick sear and a bright finish. A scallion aioli takes two minutes and lifts them from weeknight to something you want to eat. Serve on toasted buns with crisp greens.

Serves 2. 18 minutes, 12 at the stove.

About 470 calories a serving, 41 g protein, 1 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. While a skillet heats over medium-high, separate the egg yolk from the white; discard the white. Chop one scallion, then mince 1 clove of garlic. Whisk the yolk with the scallion and garlic and a pinch of salt until pale, about one minute.
2. Drizzle 1 tablespoon of oil into the yolk mixture while whisking constantly until the aioli is thick and emulsified, about two minutes. Taste and adjust salt and pepper. Set aside.
3. Add 1 tablespoon oil to the hot skillet. Lay both tuna patties in the pan and cook without moving them for three minutes, until the bottoms are golden and crisp.3 min
4. Flip and cook for two minutes more on the second side; the centers should remain rare. Move the patties to a plate.2 min
5. Toast the two buns in the skillet for one minute to warm them and crisp the cut sides. Spread a spoonful of aioli on each bun bottom, set a tuna patty on top, add another spoonful of aioli to the lid, and serve at once.1 min

Note Swap the aioli for a drizzle of soy sauce and sesame oil if you prefer simplicity. Leftovers keep in the fridge for one day; eat cold or warm gently in the skillet. Serve alongside a green salad with a vinegar dressing, or coleslaw for crunch.