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    Home » Recipes » Sandwiches

    Ahi Tuna Burgers

    Published: Jul 4, 2023

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    These Ahi Tuna Burgers are LOADED with flavour. It starts with a well seasoned tuna patty, topped with a quick ginger slaw & wasabi mayo!

    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.  Green text says Ahi tuna burgers with ginger slaw and wasabi mayo

    While I’m always down for a traditional beef burger, I do love me some alternate options as well!

    Recently, we went on a big burger-designing binge. We bought at RV, burgers are easy to make ahead, and we wanted *options* - so I went a bit wild with things.

    (Be sure to look at the set of links just before the recipe card, to see some of the wonderful stuff that made the cut for the blog!)

    Anyway, in looking at the different options to start a burger off with - we usually just do beef and chicken, with the odd salmon burger in there - I decided to make ahi tuna burgers.

    Honestly kinda shocked at how long it took me to come to the conclusion that I should make burgers out of fresh tuna. We LOVE the stuff!

    It all started out with sushi, obviously.

    I’ve always been a fan of Spicy Tuna Sushi, and often prepare raw, sashimi-grade tuna at home.

    Some favourites include Tuna Mango Poke, Tuna Crudo, Ahi Tuna Nachos, and my Tuna Poke Bowl.

    While we serve it raw most of the time, I also cook it a bit.

    Early on, we became obsessed with my Pepper Crusted Tuna with Wasabi Cream Sauce - one of my most popular recipes on this blog. A riff on that idea ended up as my Seared Tuna Salad.

    Anyway, yeah. No idea why it took me so long to get onto tuna burgers!

    These are AMAZING - we used some of our favourite flavours from our other tuna preparations, pairing it with Asian flavours - including a quick ginger slaw - a wasabi mayonnaise, and fresh avocado slices.

    Unf. SO good!

    Let’s get to it...

    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.

    Ingredients

    This recipe uses relatively simple ingredients - many will be pantry staples, depending on the types of cooking you tend to do! Everything should be relatively easy to find in any larger grocery store, though.

    A few notes for you:

    Ahi Tuna Steaks

    I tend to use frozen ahi tuna steaks, rather than fresh ahi tuna. Because it’s going to be chopped up and mixed with other ingredients, there’s no need to buy a premium ahi filet for this.

    I like to use pre-packaged tuna steaks, the kind that come pre-cut to about 4 oz portions. Just thaw them out and blot well with paper towels before using.

    Also note: Because this recipe is cooked through, you don’t need to worry about looking for a “sushi grade” label, either.

    Don’t have ahi on hand? Try yellowfin tuna or albacore tuna!

    Just be sure to use uncooked, thawed fish. Canned will NOT work in this recipe.

    Fresh Produce

    Between the fresh ginger slaw , the tuna patties, and the assembly of the burger, there’s a fair amount of vegetable content here!

    You’re looking at:

    Purple Cabbage
    Carrots
    Avocado
    Red Onion
    Green Onions
    Garlic Cloves

    Bread Crumbs

    Generally speaking, I use Gluten Free Panko Bread Crumbs, but Panko Crumbs work great if you don’t need to be gluten free.

    If you’re aiming to keep things lower carb, you can use ¼ cup of almond flour, or ⅓ cup finely crushed pork rinds instead.

    Soy Sauce

    You can use regular soy sauce or reduced sodium soy sauce, if needed.

    To keep things gluten free, you can use a Gluten Free Soy Sauce, Coconut Aminos, or Tamari.

    Wasabi Powder

    If you’re not able to find Wasabi Powder, you can use a bit of prepared wasabi, to taste.

    Just start small and give it a minute to develop, before deciding if you need more.

    Prepared wasabi comes in a WIDE variety of “heat” levels, and you never know what you’ve got until you try it, in my experience!

    Hamburger Buns

    You can use whatever buns you like, just be sure to keep the size in mind when you’re forming the tuna patties!

    Brioche buns or sesame seed buns are our go-tos, as well as gluten-free buns - for me.

    Everything Else

    Rounding out this recipe, you will need:

    Mayonnaise
    Black Sesame Seeds
    Rice Vinegar (Or lemon juice)
    Ginger Paste
    Sesame Oil
    Kosher Salt and Ground Black Pepper

    ... I just really don’t have anything to add, for these last few ingredients!

    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.

    How to Make Ahi Tuna Burgers

    The full recipe is in the recipe card at the end of this post, here is a pictorial walk through:

    Ginger Slaw:

    Measure carrots, cabbage, and green onions into a medium bowl. Stir to combine, then set aside.

    In a small bowl, whisk together the vinegar, ginger, soy sauce, sesame oil and garlic.

    Pour over the bowl of prepared vegetables, toss gently to coat.

    Season with salt and pepper, to taste.

    Cover bowl with plastic wrap, chill until use.

    A 5 part image showing the steps to make the ginger slaw recipe.

    Wasabi Mayo:

    In a small bowl, whisk together wasabi powder and water until smooth, allow to sit for 5 minutes

    When 5 minutes have passed, whisk in mayonnaise, until smooth.

    Cover with plastic wrap and chill until use.

    A 4 part image showing the steps to make the wasabi mayonnaise.

    Ahi Tuna Burgers:

    Chop tuna into chunks – about 1″ or so – and blitz a couple times in a food processor. You want there to be some small chunks, not just a super smooth mush.

    Place in a medium - large mixing bowl, along with the rest of the ingredients. Mix gently until thoroughly combined.

    An 8 part image showing the tuna being shopped, blitzed in a food processor, and mixed with the remaining tuna burger ingredients.

    Divide tuna mixture into 4 equal mounds, shape into tuna patties.

    A 2 part image showing 4 equal sized balls of tuna mixture, then those balls formed into patties.

    Heat large nonstick skillet or indoor grill (I use my Griddler), spray or coat with a little vegetable oil, olive oil, or cooking spray.

    Cook patties in a single layer over medium heat for a few minutes, until it looks to be cooked halfway up.

    Gently flip – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through and lightly golden brown.

    Note: Cooking time will vary based on the thickness of the tuna patties, and the method. With my 2-sided cooking on the Griddler, it’s usually 3-4 minutes.

    A 2 part image showing the formed ahi tuna patties on parchment paper, then cooking on an indoor grill.

    Assembly:

    Spread both halves of each bun with Wasabi Mayo.

    Arrange avocado and red onion slices on each bottom bun, top with a cooked tuna burger patty.

    Give the ginger slaw a quick stir, then arrange a generous portion on top of each patty, cap it off with the top of each bun.

    Serve immediately.

    A 2 part image showing the bun being prepared with wasabi mayo, avocado slices, and ginger slaw.

    Leftovers

    Leftovers can be stored in the fridge for a day or two - in an airtight container - before being gently reheated and served.

    Alternately, you can freeze the uncooked patties - just cook them from frozen, when you’re ready to use them.

    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.

    More Burger Recipes

    In the mood for a burger, and wanting to branch off from regular cheeseburgers? We've got you covered!

    Apple Chicken Burgers with Basil and Gouda
    Copycat White Castle Burgers
    Dukkah Spiced Falafel Burgers
    Dukkah Spiced Lamb Burgers
    Fresh Salmon Burgers with Spinach & Feta
    Juicy Goosey Burger
    Lemongrass Chicken Banh Mi Burgers
    Mediterranean Chicken Burgers
    Moroccan Spiced Beyond Burgers
    Moroccan Spiced Lamb Burgers
    Paneer Burgers
    Tandoori Chicken Burgers
    Vegetarian Chorizo Burgers

    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.

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    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.

    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 2 votes

    Ahi Tuna Burgers with Ginger Slaw & Wasabi Mayo.

    These Ahi Tuna Burgers are LOADED with flavour. It starts with a well seasoned tuna patty, topped with a quick ginger slaw & wasabi mayo!
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Total Time40 minutes mins
    Course: main, Main Course
    Cuisine: Asian
    Diet: Gluten Free, Low Lactose
    Servings: 4 Burgers
    Calories: 592kcal
    Author: Marie Porter

    Equipment

    • Large Nonstick Fry Pan

    Ingredients

    Ginger Slaw:

    • ⅔ cup Shredded Carrots
    • ⅔ cup Shredded Purple Cabbage
    • 2 Green Onions Thinly Sliced
    • 1 tablespoon Rice Vinegar
    • 2 teaspoon Ginger Paste
    • 2 teaspoon Soy Sauce
    • 2 teaspoon Sesame Oil
    • 1 Clove Garlic pressed or finely minced
    • Salt and Pepper to taste

    Wasabi Mayo:

    • 2 tablespoon Wasabi Powder
    • 2 tablespoon Water
    • ⅔ cup Mayonnaise

    Ahi Tuna Burgers:

    • 1 lb Ahi Tuna
    • ½ Cup Panko Crumbs Gluten-Free if needed
    • 2 Green Onions Sliced
    • 1-2 Tablespoons Black Sesame Seeds
    • 2 cloves Garlic pressed or finely minced
    • 2 teaspoon Soy Sauce
    • ½ teaspoon Ground Pepper
    • ½ teaspoon Salt

    Assembly:

    • 1 Avocado thinly sliced
    • ½ Red onion thinly sliced
    • 4 Burger Buns

    Instructions

    Ginger Slaw:

    • Measure carrots, cabbage, and green onions into a medium bowl. Stir to combine, then set aside.
    • In a small bowl, whisk together the vinegar, ginger, soy sauce, sesame oil and garlic.
    • Pour over the bowl of prepared vegetables, toss gently to coat.
    • Season with salt and pepper, to taste.
    • Cover bowl with plastic wrap, chill until use.

    Wasabi Mayo:

    • In a small bowl, whisk together wasabi powder and water until smooth, allow to sit for 5 minutes
    • When 5 minutes have passed, whisk in mayonnaise, until smooth.
    • Cover and chill until use.

    Burgers:

    • Chop tuna into chunks – about 1″ or so – and blitz a couple times in a food processor. You want there to be some small chunks, not just a super smooth mush.
    • Place in a medium-large bowl, along with remaining ingredients. Mix gently until thoroughly combined.
    • Divide mixture into 4 equal mounds, shape into burgers.
    • Heat non-stick skillet, spray or coat with a small amount of olive oil. Cook over medium heat for a few minutes, until it looks to be cooked halfway up.
    • Gently flip – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through and lightly browned.

    Assembly:

    • Spread both halves of each bun with Wasabi Mayo.
    • Arrange avocado and red onion slices on the bottom half of each burger bun, top with a cooked tuna burger patty.
    • Give the ginger slaw a quick stir, then arrange a generous portion on top of each patty, cap it off with the top of each bun.
    • Serve immediately.

    Nutrition

    Calories: 592kcal | Carbohydrates: 17g | Protein: 31g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 989mg | Potassium: 758mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6425IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 3mg

    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.

    A tuna burger with ginger slaw and wasabi mayo, on a plate with fries.

    Related posts:

    Tandoori Marinated chicken breast with cucumbers, mango, red onions, and a cilantro mint mayo, on a bun. Tandoori Chicken Burger A close up photo of a moroccan lamb burger with pea hummus, goat cheese, and roasted beets. Lamb Burgers A Middle eastern spiced beyond burger with pea hummus, beet slices, and goat cheese, on a sesame bun. Moroccan Spiced Beyond Burgers A Mediterranean chicken burger. The chicken patty is flecked with spinach and feta, there are fries behind it. Mediterranean Chicken Burgers

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    Reader Interactions

    Comments

    1. Lisa

      May 10, 2024 at 12:32 pm

      5 stars
      Do you need an egg to keep the burger from falling apart?

      Reply
      • Marie Porter

        June 10, 2024 at 5:23 pm

        Nope!

        Reply
    5 from 2 votes (1 rating without comment)

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