Spicy Tuna Burger

These Spicy Tuna Burgers are not only a great way to eat fresh tuna, but they are packed with delicious Asian inspired veggies. These are high protein, healthy burgers that are perfect for an easy week night meal.

Why You’ll Love this Recipe:

This Spicy Tuna Burger was born out of a craving I had after a surf trip to Cabo, where every beachside spot seemed to have their own take on fresh fish and heat. One spot served a tuna tostadas with just the right kick, and I couldn’t stop thinking about it.

Back home, I started playing around with that flavor combo in burger form—fresh tuna, chopped and seasoned with chilis, kewpie mayo, soy and sweet chili sauce, ginger, seared just enough, then stacked on a toasted bun with a swipe of spicy aioli and a crisp slaw. It’s bold, beachy, and somehow always tastes like summer.

• Best Of

Spicy Tuna Burger

These Spicy Tuna Burgers are not only a great way to eat fresh tuna, but they are packed with delicious Asian inspired veggies. These are high protein, healthy burgers that are perfect for an easy week night meal.

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Ingredients

Serves 5 burgers

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The burgers:

• ▢ 1 lb Fresh tuna steak
• ▢ 2 tbsp Kewpie mayo
• ▢ 1 tsp Toasted sesame oil
• ▢ 1 tbsp Soy sauce
• ▢ 1 tsp Sriracha
• ▢ 1/3 cup Red onion minced
• ▢ 1 Scallion chopped
• ▢ 1 tbsp Jalapeño minced
• ▢ 1 tbsp Ginger minced
• ▢ 1 tsp Sesame seeds

The slaw:

• ▢ 1 1/2 cup Slaw mix
• ▢ 1/4 cup Cilantro chopped
• ▢ 1/8 cup Rice wine vinegar
• ▢ 1 tsp Sugar
• ▢ 1 tsp Sesame oil
• ▢ 1 tsp Sesame seeds

The rest:

• ▢ Brioche buns
• ▢ Avocado sliced
• ▢ Tomato sliced
• ▢ Fry oil of choice

Aioli

• ▢ 3 tbsp Kewpie mayo
• ▢ 1 tsp Sweet chili sauce
• ▢ 1 tsp Sriracha

Instructions 

• Wash and pat dry the tuna. Cut it into small pieces.
• Add the tuna and the rest of the burger ingredients to a large mixing bowl. Mix all the ingredients together.
• Form into equal-sized tuna patties (you should have about 5-6 patties). Chill them for 30 minutes in the freezer.
• Meanwhile, make slaw ingredients by combining in a bowl. Set aside.
• Combine aioli ingredients and mix until smooth.
• When burgers are chilled and ready, add a few tbsp of fry oil to a skillet and let it get really hot. Add patties a few at a time (depending on how big your skillet is) and cook for about 2 min per side on high heat.
• Toast buns, slice tomato and avocado. Add aioli to bun with burger, slices of avocado, tomato and a handful of the slaw. Slice and enjoy!

Notes

Note for the burgers: For a more finely chopped burger, you can add ingredients to a food processor. I like a more chunky burger so opted to not go this route, but either way yields a delicious burger!