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Asian Tuna Burger

Healthy Tuna Burger with an Asian twist

Asian Tuna Burger


Asian Tuna Burger:
1 3/4 to 2 lbs Ahi tuna - cut into cubes
3 garlic cloves
2 scallions
1 1/2 tablespoons finely chopped fresh ginger
1/2 tablespoon Dijon mustard
2 tablespoons chopped fresh cilantro
2 teaspoons coarse black pepper
1 1/2 tablespoons Asian sesame oil
1 large eggplant - cut into 1/2 inch thick slices
4 slices large tomato
4 sesame buns - split
1/4 cup olive oil
  green salad leaves
Soy Wasabi Mayonnaise:
1 1/4 cup mayonnaise
1/4 teaspoon wasabi paste
1/2 lime - juiced
1 tablespoon soy sauce
2 tablespoons chopped fresh cilantro
  salt and pepper

Cooking Instructions

Heat grill pan or large skillet over high heat.

Place the tuna in a food processor and pulse until the fish is coarsely chopped.

In a large bowl, mix together the tuna, garlic, scallions, ginger, Dijon mustard, cilantro, coarse black pepper, and sesame oil. Chill for one hour, to allow the flavors to blend.

Divide the mix into four, evenly-sized burgers, season with salt and drizzle with olive oil. Place the tuna burgers in a very hot grill pan or skillet and cook for two minutes on each side until it has a golden brown crust on the outside, but is still rare to medium-rare inside. Take care not to overcook the tuna. Hold the cooked patties on a plate under foil.

Heat a grill pan or skillet with olive oil. When hot add the eggplant slices and cook for 3 to 4 minutes on each side until soft and golden in color. Season to taste and keep warm.

To make the Soy Wasabi Mayonnaise, mix together the mayonnaise, wasabi paste, lime juice, soy sauce, cilantro, salt and pepper until well combined.

Toast the buns. Cover the bottom halves with some salad leaves, and two slices of grilled eggplant. Cover with one slice tomato and followed by the tuna burgers. Finally, top each burger with wasabi mayonnaise, close the bun and serve.

Equipment List

Food Processor
Mixing Bowls
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