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1
Dice the tuna into 1/4-inch chunks and put in a large bowl. Add the scallion, cilantro, 1 teaspoon ginger, chile, avocado, salt, and pepper. Gently work the mixture with your hands to incorporate all of the ingredients. Divide the contents of the bowl into 4 equal portions and shape them into 1-inch thick patties. Cover and refrigerate for 20 minutes, and up to 2 hours.
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2
In the meantime, make the wasabi mayonnaise. In a small bowl, add the wasabi paste, mayonnaise, the juice of one lime, and 1 teaspoon of ginger. Stir well to combine. Cover and refrigerate until ready to use.
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3
Just before you're ready to cook the tuna burgers, make the dressing. In a medium-sized bowl, add the juice of two limes, fish sauce, orange juice, rice vinegar, and garlic. Stir well, then add in the shredded lettuce and toss to coat. Set aside until ready to use.
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4
Heat the oil in a large skillet over medium-high heat. Cook the tuna burgers for 2 to 3 minutes per side -- don't overcook or they will be dry. Transfer to a clean plate to rest.
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5
With the remaining oil in the pan, toast the hamburger buns for 1 minute,adding more oil if needed.
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6
To assemble, place the burgers on the bun bottoms. Top each with wasabi mayo and dressed lettuce. Cover each burger with the bun tops and serve immediately.
