Fish have a handicap when it comes to the grill. Fillets usually need the support of a cedar plank or else they risk flaking into the flames. Whole grilled fish requires an archeological excavation of the meat. Skin always burns more often than it crisps. Yet, there's an easy way to avoid the problems of piscine grilling: the burger.

Or, more specifically, in the case of the following recipe, sliders. Chef Aaron Bashy of The Water Club in New York City takes fatty tuna, chops it into a pliable texture and then mixes it with ingredients reminiscent of a sushi bar's spicy tuna roll. The tiny wasabi tobiko caviar pops between your teeth as you bite into the slider.  The combination of spicy mayonnaise and jalapeno hit you with two heat intensities. The ginger teams with the fish and trumpets its fresh flavors.

If you love this recipe, swap out the tuna for another hearty fish like wild salmon or mahi mahi. Spike the patties with scallions, furikake, or swap the fresh ginger for pickled ginger. Top it with sliders with thinly sliced cucumber, kimchi, or a squirt of Kewpie mayo. Freestyle—for it's about damn time fish found its place on the grill.

Tuna Sliders
Recipe by Aaron Bashy, executive chef of The Water Club in New York City

What you'll need:
1 lb. fatty yellowfin tuna (belly is preferred)
2 Tbsp green wasabi tobiko (available in most Asian markets)
1 Tbsp mayonnaise
1 Tbsp Sriracha
1 small jalapeno, minced
1 medium shallot, minced
Olive oil
1 thumb-sized piece of ginger, peeled and minced
1 avocado, sliced thin
2 Tbsp toasted sesame seeds
12 slider buns

How to make it:
1. With a sharp chef's knife, finely mince the tuna until it become sticky. Dump the tuna in a large pre-chilled bowl and refrigerate.
2. When the tuna is chilled, fold in the wasabi tobiko, mayonnaise, Sriracha, shallots, and jalapenos. Then shape the tuna mixture into 12 patties about one inch in height. Chill the patties until you're ready to grill.
3. Preheat your grill to direct, high heat or heat coals until white and hot. Brush the tuna patties generously with olive oil. Place the patties on the grill and cook until well seared, about 4 minutes on each side for medium rare. Toast the buns lightly on the grill until golden brown.
4. Place the grilled tuna sliders on the toasted buns and drape the avocado slices over the patties. Sprinkle sesame seeds on top. If desired, combine equal parts mayonnaise and Sriracha to create more spicy mayo, or simply top the sliders with more Sriracha. Makes 12 sliders. 

Via: Serve Up Spicy Tuna Sliders