Tuna Burgers Finally!


I finally did it and made GP’s tuna burgers. They were very easy to make and I loved them. You can really taste the ginger and fresh good quality tuna makes all the difference. The flavors mesh together so well! I absolutely loved the soy-sesame mayo, I thought it really made the burgers. I could quite honestly eat it with a spoon or at least dip fries in it!

I will say my hubby was not a huge fan- he might have even ordered a Philly Cheesesteak after this meal. He really feels that burgers should only be made with red meat. So GP did not impress him, but I thought they were light, healthy, delicious and I would definitely make them again (what does he know anyways?).

Notice my husband’s burger is the one with American Cheese, he couldn’t be happy with just the plain tuna. Such a typical man.


The Toppings- sesame soy mayo, arugula, and sauteed shallots


I served the burgers with her Sauteed Greens with Onions and Soy Sauce and it was the perect side. I will be making this dish again often.


The final product!

TUNA & GINGER BURGERS (from My Father’s Daughter)

1 TEASPOON WASABI POWDER
2 TEASPOONS DIJON MUSTARD
1 TEASPOON WATER
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
1/2 TEASPOON COARSE SALT
1 TABLESPOON PEELED AND FINELY MINCED FRESH GINGER
1 TABLESPOON PEELED AND FINELY MINCED GARLIC
1 1/2 TABLESPOONS PEANUT OIL, PLUS MORE FOR COOKING
1 POUND HIGHEST QUALITY TUNA, CUT IN 1-INCH PIECES
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
3 SHALLOTS PEELED AND THINLY SLICED
4 SPROUTED WHEAT OR WHOLE WHEAT BUNS
1/2 CUP SOY AND SEASAME MAYO

COMBINE THE WASABI, MUSTARD AND WATER IN A SMALL BOWL. SCRAPE IT INTO A FOOD PROCESSOR ALONG WITH PEPPER, SALT, GINGER, GARLIC, AND PEANUT OIL. PULSE IT ALL TOGETHER TO MAKE A FLAVORFUL PASTE. ADD THE TUNA AND PULSE JUST TO COMBINE- BE CAREFUL NOT TO OVER PROCESS. FORM THE MIXTURE INTO 4 BURGERS AND SET IN REFRIGERATE FOR AT LEAST AN HOUR (UP TO OVERNIGHT) TO LET THE FLAVORS REALLY SET IN.

MEANWHILE HEAT OLIVE OIL OVER MEDIUM HEAT IN A SKILLET. ADD THE SHALLOTS AND SAUTE ABOUT 10 MINUTES UNTIL THEY GET SOFT AND SWEET AND A LITTLE BROWN. RESERVE

PREHEAT YOUR GRILL OR GRILL PAN OVER HIGH HEAT.

RUB THE TUNA BURGERS WITH A LITTLE PEANUT OIL AND GRILL FOR 2-3 MINUTES A SIDE. GRILL THE BUNS ALONG WITH THE TUNA. SPREAD THE BUNS WITH MAYO, PILE ON SAUTEED SHALLOTS AND A BIT OF ARUGULA AND TUCK IN BURGERS.

SOY AND SESAME MAYO

1/2 CUP VEGANAISE
2 TABLESPOONS
2 TABLESPOONS TOASTED SESAME OIL

WHISK ALL TOGETHER.

12 Comments

  1. May 25, 2011 / 3:03 pm

    Wow…that looks AMAZING!!! I am going to have to make these this weekend for Memorial Day! 🙂

  2. May 25, 2011 / 8:15 pm

    These are making my tummy rumble at work… I'll definitely have to try these from some summer BBQ!

  3. May 25, 2011 / 9:03 pm

    These look delish! I think I am going to have to make them when I have some fresh Tuna. I bet the hint of wasabi was just perfect!

  4. May 25, 2011 / 9:19 pm

    I've never even heard of a tuna burger!!! But now i don't know how I ever lived without one! lol Thanks for sharing, making this one for sure!

  5. May 25, 2011 / 10:40 pm

    Yum yum yum and I'm so over turkey burgers so thank you a million!

  6. May 25, 2011 / 10:57 pm

    those look delicious and I don't even like seafood!!!

  7. May 26, 2011 / 1:33 am

    Looks yummy!!! Now that I am able to eat fish again (it isnt turning my stomach like it did at the beginning of my pregnancy) I will def have to try this!!! Thanks for sharing!

  8. May 28, 2011 / 2:38 pm

    OH MY GOSH!! These look incredible! I definitely have to make these asap. YUM!

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