Name: Ahi Tuna Burgers with Carrot Slaw and Kewpie Mayo Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Asian Fusion
Ingredients: 2 tablespoons rice vinegar; 1 tablespoon olive oil; 1 teaspoon toasted sesame oil; 1 teaspoon low-sodium soy sauce; 1 teaspoon honey; 2 teaspoons finely minced or grated fresh ginger; 2 carrots (about ⅓ pound), shredded; 2 teaspoons toasted sesame seeds; 1 sliced scallion, optional; 1 pound Ahi Tuna steaks, fresh or frozen and thawed; 1 tablespoon soy sauce; 2 teaspoons toasted sesame oil; 1 egg white; 1 tablespoon minced fresh ginger; 3 scallions (white and light green parts), finely chopped; 2 medium garlic cloves, finely minced (about 1 tablespoon); 1 tablespoon olive oil (plus extra for brushing patties); 4 brioche burger buns; Kewpie mayo, for spreading on the toasted buns, optional; Arugula or other lettuce leaves, optional

I’m so excited to share my absolute favorite way to enjoy fresh Ahi Tuna in a burger format with you! This Ahi Tuna Burgers with Carrot Slaw and Kewpie Mayo Recipe combines bold, savory flavors with bright, crisp textures that make every bite feel like a little celebration. The tender, perfectly seasoned tuna patties paired with the sweet, tangy carrot slaw and that luscious, creamy Kewpie mayo create a harmony you never knew you needed. I love how approachable this recipe is, yet it’s sophisticated enough to impress guests or just elevate a weeknight dinner.

Why You'll Love This Ahi Tuna Burgers with Carrot Slaw and Kewpie Mayo Recipe

What makes this recipe truly stand out for me is the irresistible balance of flavors and textures. The tuna itself is seasoned lightly with soy, sesame oil, and fresh ginger, which brings out its natural richness while adding just the right amount of umami and brightness. Then there’s the carrot slaw, which I adore for its fresh crunch and the sweet, tangy dressing that cuts through the richness of the tuna. And of course, the Kewpie mayo adds that silky, slightly tangy creaminess that ties everything together beautifully.

One of the reasons I keep coming back to this recipe is how straightforward it is, without sacrificing any flavor. It feels fancy but is surprisingly easy: once you have your tuna chopped properly and the slaw mixed, assembly and cooking only take minutes. I especially love that you can make the slaw ahead of time, which means less stress and more time to enjoy your guests or kick back with your family.

This recipe is perfect for so many occasions. Whether I’m making a casual weeknight dinner or serving something fresh and special at a summer cookout, these burgers always get rave reviews. I find they really shine when you want something lighter yet satisfying, and they’re a fantastic alternative when you crave seafood but want something as handheld and fun as a burger.

Ingredients You'll Need

A close-up image shows small, evenly cut cubes of raw pink meat spread in a pile on a wooden cutting board with a natural wood grain texture. To the right side of the meat pile lies a shiny, silver knife with a dotted handle, some small pieces of meat stuck to the blade. The background beneath the cutting board features a white marbled surface, adding contrast to the warm tones of the board and meat. photo taken with an iphone --ar 4:5 --v 7

The ingredients list is beautifully simple but packs a punch in flavor, texture, and color. Each component enhances the tuna burger experience, from the aromatic ginger in the patties to the crisp sweetness of the carrot slaw and the signature creaminess of Kewpie mayo. These ingredients feel fresh and approachable and come together in a way that’s both exciting and comforting.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Rice vinegar: Brings a bright, gentle acidity that balances the richness of the tuna and mayo.
Olive oil: Adds a smooth, subtle fruitiness and helps marry the flavors in the slaw and patties.
Toasted sesame oil: Gives that unmistakable nutty, toasty aroma that feels like a warm hug from Asian cuisine.

Low-sodium soy sauce: Delivers umami depth without overpowering the freshness of the fish.
Honey: A touch of sweetness to brighten the carrot slaw beautifully.
Fresh ginger: Adds zing and warmth, perking up both the slaw and tuna flavors.

Carrots: Shredded to add a sweet crunch and vibrant orange color that makes the dish pop.
Toasted sesame seeds: Provide little crunchy bursts of nutty flavor throughout the slaw.
Scallions: Fresh, mild onion notes that brighten both the patties and the slaw.

Ahi tuna steaks: The star ingredient, fresh and meaty with a wonderful texture perfect for burgers.
Egg white: Helps bind the tuna patties while keeping them light.
Garlic: Adds savory depth and a mild kick of pungency to the patties.

Brioche burger buns: Soft and buttery, perfect for holding these delicate yet flavorful burgers.
Kewpie mayo: Slightly tangy and creamier than regular mayo, elevating each bite with luscious richness.
Arugula or lettuce leaves: Optional, but I love the fresh peppery crunch or crisp green to add another layer of texture.

Directions

Step 1: Start by making the carrot slaw. In a medium bowl large enough for tossing, whisk together the rice vinegar, olive oil, toasted sesame oil, low-sodium soy sauce, honey, and grated fresh ginger until smooth and well combined.

Step 2: Add the shredded carrots and toasted sesame seeds to the dressing and toss everything together until the carrots are thoroughly coated. Set this aside while you prepare the tuna burgers. Tip: the slaw can be made a few hours ahead and stored in the fridge, which deepens its flavor.

Step 3: To prepare the tuna, cut the ahi tuna steaks into large ¾-inch cubes and place them in the bowl of a food processor fitted with a chopping blade. Add the soy sauce, olive oil, toasted sesame oil, egg white, minced fresh ginger, chopped scallions, and finely minced garlic.

Step 4: Pulse the tuna mixture in short bursts until it’s roughly chopped but not pureed. You want to maintain some texture, so be cautious not to overprocess.

Step 5: Shape the mixture into 4 equal patties, about the size of your brioche buns. Place the patties on a plate, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up. You can chill them for up to 6 hours if preparing ahead.

Step 6: When ready to cook, preheat your grill to medium-high heat. If you don’t have a grill, a cast iron skillet heated over medium-high heat works wonderfully.

Step 7: Lightly brush the tops of the tuna patties with olive oil. Place the patties on the grill or skillet oiled side down. Cook for about 1 minute per side for rare, 2 minutes per side for medium-rare, and 3 to 4 minutes per side for medium. I recommend aiming for medium-rare, so the burgers stay juicy and tender, about 3 minutes each side.

Step 8: During the last minute of cooking, add your brioche buns to the grill or toaster oven, cut-side down, to lightly toast them. This adds a lovely crunch and warmth to the buns.

Step 9: To assemble, spread a generous layer of Kewpie mayo on the bottom half of each toasted bun. If you like, add a few arugula or lettuce leaves for freshness. Top with the warm tuna patty, then pile on some carrot slaw before capping with the top bun. Serve immediately for the best experience.

Servings and Timing

This recipe makes 4 delicious servings, perfect for a family dinner or a small gathering. Preparation time is about 20 minutes, which includes chopping and mixing the slaw and tuna. Cooking time is quite quick, just around 10 minutes on the grill or stovetop. Don’t forget to account for the chilling time for the patties, which is at least 30 minutes, but can be done several hours ahead. Altogether, you’re looking at roughly 1 hour and 5 minutes from start to finish, including resting.

How to Serve This Ahi Tuna Burgers with Carrot Slaw and Kewpie Mayo Recipe

A close-up view of a sandwich with a top layer of a soft, golden brown bun with a smooth, slightly shiny texture. Below the bun is a layer of cooked chicken with light brown grill marks and a creamy white sauce mixed in. Underneath the chicken, there are bright orange thin carrot strips and some dark green leafy vegetables, both fresh and crisp. The sandwich sits on a piece of light parchment paper, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

When I serve these tuna burgers, I love pairing them with side dishes that echo their fresh and vibrant character. Simple air-fried sweet potato fries or a crisp cucumber and avocado salad with a light vinaigrette complement the richness and add contrasting textures. For something heartier, a bowl of miso soup or edamame makes a lovely, thematic addition.

Presentation-wise, I find that layering the carrot slaw on top of the tuna patty not only looks beautiful with its bright orange hues popping against the pink tuna and golden bun, but it also ensures each bite has that delightful crunch. Adding a few fresh herbs such as cilantro or a sprinkle of toasted sesame seeds on top of the slaw can take things to next-level deliciousness.

For beverages, I adore serving these with a crisp, chilled Sauvignon Blanc or a dry Riesling that can stand up to the sesame and soy flavors. If you prefer cocktails, a light gin and tonic with fresh lime or a yuzu-based cocktail feels perfect. Non-alcoholic options like iced green tea or sparkling water with cucumber slices keep things refreshing and balanced.

This recipe shines at casual backyard dinners, warm weather lunches, or even an elegant but laid-back weeknight meal. Serve these tuna burgers immediately while warm and juicy, so the flavors and textures are at their peak.

Variations

I love experimenting with this recipe to keep it fresh and cater to different tastes. For instance, if you want to switch up the protein, you can substitute fresh salmon steaks for tuna and adjust the cooking time slightly since salmon flakes more easily. For a gluten-free option, simply use gluten-free soy sauce and buns, or serve the patties in crisp lettuce wraps.

If you’re curious about vegan or vegetarian variations, while you can’t make tuna burgers vegan, I recommend trying the carrot slaw as a topping for grilled portobello mushrooms or chickpea patties with the same Kewpie mayo or an aioli made from vegan mayo. It keeps the spirit of the flavors alive.

For flavor twists, feel free to add finely chopped fresh herbs like cilantro or basil into the tuna mix, or a pinch of chili flakes if you like a little heat. You can also smoke the tuna burgers briefly on a charcoal grill or add a quick sear then finish in the oven for a perfectly cooked center.

Storage and Reheating

Storing Leftovers

If you happen to have any leftover tuna burgers or carrot slaw, I recommend storing them separately in airtight containers in your refrigerator. The slaw keeps well for up to 3 days, maintaining its crunch and flavor nicely when stored cold. The cooked tuna patties are best eaten within 1 to 2 days, as their delicate texture changes after refrigeration.

Freezing

I generally don’t advise freezing these tuna burgers once cooked because the texture of fish changes after freezing and reheating. However, you can freeze the raw, formed patties before cooking by placing them on a baking sheet to freeze individually, then transferring to a freezer-safe container or bag for up to 1 month. Thaw in the refrigerator overnight before cooking.

Reheating

When reheating cooked tuna burgers, I find the best method is a quick finish in a warm skillet over medium heat for 1 to 2 minutes per side to gently warm without drying them out. Microwaving tends to overcook and dry out the tuna, so I avoid that. Reheat the slaw chilled or at room temperature to keep its crunch intact.

FAQs

Can I use frozen tuna for this recipe?

Yes! Just make sure the tuna is properly thawed and patted dry before preparing the patties. Fresh or thawed tuna both work well, but fresh will yield the best texture and flavor.

How do I know when the tuna burgers are cooked perfectly?

I recommend cooking the patties about 3 minutes per side for medium-rare so they stay tender and juicy. The inside should still be slightly pink but warm. Overcooking can make them dry, so keep a close eye while cooking.

What if I don’t have Kewpie mayo? Can I substitute something else?

If you can’t find Kewpie mayo, a good quality Japanese-style mayo or even regular mayonnaise mixed with a little rice vinegar and a pinch of sugar can work as a substitute to approximate the flavor and creaminess.

Can I prepare the slaw ahead of time?

Absolutely! The carrot slaw actually tastes better after sitting for a while because the flavors meld beautifully. It can be made up to a day in advance and stored in the refrigerator until ready to serve.

Are these tuna burgers safe to eat medium-rare?

When using very fresh, sushi-grade Ahi tuna, medium-rare preparation is safe and tastes best with this recipe. Just make sure you buy high-quality tuna from a reputable source, especially if you prefer it less cooked.

Conclusion

I truly hope you give this Ahi Tuna Burgers with Carrot Slaw and Kewpie Mayo Recipe a try because it’s become one of my go-to dishes whenever I want something flavorful, fresh, and a little special. It’s approachable yet impressive, easy enough for weeknights but elegant enough for guests. I can’t wait for you to experience the perfect harmony of juicy tuna, crisp carrot slaw, and that addictive creamy mayo that makes these burgers unforgettable. Happy cooking!