Description
These Ahi Tuna Burgers offer a light and flavorful twist on a classic burger, combining fresh ahi tuna with vibrant Asian-inspired seasonings and a crisp carrot slaw. Perfectly seared to maintain a tender, slightly pink center, these burgers are served on toasted brioche buns with optional kewpie mayo and fresh arugula, making them an elegant and refreshing meal ideal for grilling season or any time you crave a sophisticated seafood burger.
Ingredients
Carrot Slaw
- 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
Tuna Burgers
- 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)
To Serve
- 4 brioche burger buns
- Kewpie mayo, for spreading on the toasted buns, optional
- Arugula or other lettuce leaves, optional
Instructions
- Prepare the Slaw. In a medium bowl large enough to hold the slaw, whisk together the rice vinegar, olive oil, toasted sesame oil, soy sauce, honey, and finely grated fresh ginger until well combined.
- Combine Slaw Ingredients. Add the shredded carrots and toasted sesame seeds to the dressing and toss until everything is evenly coated. Add sliced scallions if desired. Set aside to marinate while you prepare the tuna burgers. The slaw can be made several hours ahead and refrigerated, covered.
- Prepare Tuna for Burgers. Cut the ahi tuna steaks into large ¾-inch cubes and place them into the bowl of a food processor fitted with the chopping blade.
- Mix Burger Ingredients. Add soy sauce, olive oil, toasted sesame oil, egg white, minced fresh ginger, chopped scallions, and minced garlic to the tuna in the food processor. Pulse in short bursts until the mixture is coarsely chopped but not pureed, maintaining some texture.
- Form Patties and Chill. Shape the tuna mixture into 4 even patties. Place them on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes, up to 6 hours. Chilling firms the patties to help them hold together during cooking.
- Preheat Cooking Surface. When ready to cook, preheat a grill to medium-high heat. Alternatively, heat a large skillet or cast iron pan over medium-high heat.
- Cook Tuna Burgers. Lightly brush the tops of the tuna patties with olive oil. Transfer the patties, oiled side down, to the grill or heated skillet. Cook for approximately 1 minute per side for rare, 2 minutes per side for medium-rare, or 3–4 minutes per side for medium doneness. For a slightly pink center, aim for about 3 minutes per side. If the patties are taken straight from the fridge to the cooking surface, add an extra minute per side.
- Toast Buns. During the last minute of cooking the patties, place the brioche buns cut-side down on the grill or use a toaster oven to toast until golden and crisp.
- Assemble Burgers. If using, spread kewpie mayo on the bottom halves of the toasted buns. Add arugula or lettuce leaves, then top with the warm tuna patties. Spoon some of the carrot slaw over each patty, then cover with the top bun halves.
- Serve Immediately. Serve the tuna burgers fresh off the grill or skillet while warm, accompanied by any additional sides or condiments of choice.
Notes
- The carrot slaw can be prepared several hours in advance and kept refrigerated to enhance flavors.
- Adjust cooking time for the tuna patties based on your preferred doneness; ahi tuna is best served slightly pink in the center.
- If you do not have a grill, a heavy skillet such as cast iron works well for pan-searing the patties.
- Kewpie mayo adds a rich umami flavor but is optional; traditional mayonnaise or other condiments can be substituted.
- Use fresh ahi tuna steaks for best texture and flavor. If using frozen, ensure they are fully thawed and patted dry before processing.