Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Tuna Burgers Thai Style

Tuna Burgers Thai Style

When you're in grilling mode, these tuna burgers will hit the spot! They're easy to prepare, flavorful and pleasing to ardent fish skeptics. When fresh fish hits the grill, wonderful things happen. Don't think that you're simply limited to steak style, thick filet or whole. Salmon burgers are usually on repeat around here,  but I was looking for more variety. These were born! They're seasoned with traditional Thai flavors and finished with some quick pickles, a chili and ginger aioli, cilantro and crispy lettuce. Bonus: tuna burgers cook up in minutes!

Tuna Burgers Thai Style

serves 4




2 lbs Fresh Tuna, coarse chopped (not ground) 

2 Tbs fish sauce

2 Tbs chopped pickled ginger -or- 2 tsp fresh ginger, minced

1 Tbs olive oil, plus more for brushing patties and the grill

2 tsp sesame oil

1 tsp coconut aminos

1 tsp sea salt

1 tsp Asian chili sauce w garlic (or- 1 clove garlic, minced And 1/2 tsp chili flakes)

quick pickles- 

1 large unwaxed cucumber (Kirby, seedless... preferably organic) , slices thin

2-3 Radish of choice, sliced thin

1/4 cup rice vinegar

1 Tbs palm sugar

1/2 tsp sea salt

Fresh ground pepper

pinch of chili flakes


1/4 cup mayo of choice

generous squirt of lemon

1 tsp chili sauce or sriracha

sea salt and fresh ground pepper to taste  




4 burger buns


handful of fresh cilantro  

black sesame seeds (optional) 


Combine burger ingredients in a bowl and stir until fully incorporated. Form into patties (preferably with wet hands), place single layer on platter, cover with wrap and freeze for 15 minutes. 

Whisk rice vinegar, palm sugar, salt, pepper and chili flakes,  until sugar dissolves. Toss with sliced cucumber and radish and set aside. 


Whisk together mayo, lemon juice and chili sauce. Season with s&up. 


Heat grill, brush patties with olive oil and brush grill with oil. Grill burgers 4 minutes each side for medium rare (adjust to suit your personal preference). A few minutes before burgers are finished, add buns to grill, cut side down to toast. 


Spread sauce on buns, garnish with greens and cilantro and serve.  



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