Ingredients

1 pound sushi-grade tuna fillet

1 bunch scallion

2 tablespoons fresh cilantro

1 teaspoon fresh ginger

1 red bird’s eye chili pepper

1/2 avocado

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons extra-virgin olive oil

4 sesame hamburger buns

1 1/2 tablespoons wasabi paste

1/2 cup mayonnaise

1 lime (for wasabi mayo)

1 teaspoon fresh ginger (for wasabi mayo)

2 limes (for dressing)

1 tablespoon fish sauce

1/4 orange

2 teaspoons rice vinegar

1 clove garlic

1 1/4 cups romaine lettuce

Instructions

Step 1: Cut the sushi-grade tuna fillet into 1/4-inch dice and place in a large bowl.

Step 2: Add chopped scallion, fresh cilantro, grated fresh ginger, finely chopped red bird’s eye chili, diced avocado, kosher salt, and ground black pepper to the tuna. Gently combine using your hands.

Step 3: Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty. Cover and refrigerate for 20 minutes to 2 hours.

Step 4: Prepare the wasabi mayo by mixing wasabi paste, mayonnaise, fresh lime juice, and grated fresh ginger in a small bowl. Cover and refrigerate until ready to serve.

Step 5: Just before cooking, make the dressing by combining lime juice, fish sauce, orange juice, rice vinegar, and minced garlic in a medium bowl. Stir well.

Step 6: Toss the romaine lettuce in the dressing until coated. Set aside.

Step 7: Heat olive oil in a large skillet over medium-high heat. Cook the tuna patties for 2 to 3 minutes per side, being careful not to overcook.

Step 8: Using the leftover oil in the pan, toast the sesame hamburger buns for about 1 minute until golden. Add more oil if needed.

Step 9: Assemble the burgers by placing the tuna patties on the bun bottoms. Top with wasabi mayo and dressed lettuce, then cover with the bun tops. Serve immediately.

Tips & Variations

Use sushi-grade tuna to ensure freshness and safe consumption when lightly cooked.

Adjust the amount of chili pepper to control the spice level.

For a creamy texture, mash avocado slightly before mixing it into the tuna.

Serve with pickled ginger or a side of wasabi for extra zing.

Try substituting cilantro with fresh basil or mint for a different herbaceous note.

FAQs

Can I use canned tuna instead of sushi-grade tuna?

It’s not recommended. Sushi-grade tuna offers the freshness and texture essential for this recipe, especially since the patties are cooked quickly to avoid dryness. Canned tuna has a different texture and flavor that won’t work as well here.

How spicy are these tuna burgers?

The heat level comes mainly from the red bird’s eye chili and wasabi paste. If you prefer milder flavors, reduce the chili amount or omit wasabi from the mayo. You can always add more spice to taste when serving.