Description

Delicious and vibrant Spicy Tuna Burgers featuring sushi-grade tuna mixed with fresh herbs, avocado, and chili, served on toasted sesame buns with a zesty wasabi mayo and a tangy lime dressing-tossed romaine lettuce salad. Perfect for a quick and flavorful meal with a fresh, Asian-inspired twist.

Ingredients

Scale

Main Ingredients

1 pound Sushi-Grade Tuna Fillet
1 bunch Scallion
2 tablespoons Fresh Cilantro
1 teaspoon Fresh Ginger (plus 1 tsp for wasabi mayo)
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

Wasabi Mayo

1 1/2 tablespoons Wasabi Paste
1/2 cup Mayonnaise
1 Lime (juiced)
1 teaspoon Fresh Ginger (grated)

Lime Dressing & Salad

2 Limes (juiced)
1 tablespoon Fish Sauce
1/4 Orange (juiced)
2 teaspoons Rice Vinegar
1 clove Garlic (minced)
1 1/4 cups Romaine Lettuce (chopped)

Instructions

Prepare the Tuna Mix: Cut the sushi-grade tuna fillet into 1/4-inch dice and place into a large bowl. Add chopped scallion, chopped fresh cilantro, grated fresh ginger, finely chopped red bird’s eye chili pepper, diced avocado, kosher salt, and ground black pepper. Gently mix with your hands to combine all ingredients evenly without mashing the avocado.
Form Patties and Chill: Divide the tuna mixture into 4 equal portions and shape each into a 1-inch thick patty. Cover the patties and refrigerate for at least 20 minutes, up to 2 hours, to allow flavors to meld and patties to firm up.
Make Wasabi Mayo: In a small bowl, combine the wasabi paste, mayonnaise, lime juice from 1 lime, and grated fresh ginger. Stir well until smooth, then cover and refrigerate until ready to use.
Prepare Lime Dressing and Salad: Just before cooking, whisk together the lime juice from 2 limes, fish sauce, orange juice, rice vinegar, and minced garlic in a medium bowl. Toss chopped romaine lettuce in this dressing to coat evenly. Set aside.
Cook Tuna Burgers: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Place the tuna patties in the hot skillet and cook for 2-3 minutes per side, ensuring not to overcook to maintain tenderness and moisture. Remove and set aside on a clean plate to rest.
Toast Buns: Using the remaining oil in the skillet, toast the sesame hamburger buns cut-side down for about 1 minute until golden. Add more oil if necessary to prevent sticking and promote even toasting.
Assemble Burgers: Place each cooked tuna patty onto the bottom half of a toasted bun. Generously spread wasabi mayo over the patties, then top with the dressed romaine lettuce. Cover with the top buns and serve immediately for best flavor and texture.

Notes

Use sushi-grade tuna to ensure the tuna is safe to eat and of high quality for this recipe.
Do not overcook the tuna patties; they should be slightly rare to medium for best taste and texture.
The red bird’s eye chili pepper can be adjusted to taste if you prefer less heat.
Allowing the patties to chill helps them hold their shape during cooking.
The wasabi mayo and lime dressing add fresh, zesty flavors that complement the spicy tuna perfectly.
Toast the buns just before assembling to keep them crisp and flavorful.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Keywords: spicy tuna burgers, sushi-grade tuna burger, wasabi mayo, Asian-inspired burgers, seafood burgers, quick dinner recipe