Ahi Tuna Burger Recipe

Ingredients

For the Ahi Tuna Patties:

• 2 pounds ahi tuna steaks diced
• 3 tablespoons soy sauce
• 1/4 cup light mayonnaise
• 1 tablespoon Sriracha chili sauce
• 1 large egg
• 1 cup chopped scallions, greens and whites
• 1 tablespoon fresh grated ginger
• 2 tablespoons sesame seeds
• 3/4 cup panko bread crumbs
• Sesame oil for cooking

For the Hoisin Mustard:

• 1/4 cup Dijon mustard
• 1/4 cup hoisin sauce
• 1 tablespoon honey or sugar

For the Tuna Burgers:

• 6 hamburger buns
• 6 slices fresh pineapple, round
• 1 ripe avocado sliced
• 6 leaves butter lettuce

Instructions

• Mix all the ingredients for the ahi tuna patties in a large bowl. Divide into 6 equal portions and press into patties. Preheat the griddle (or a skillet) to medium heat. Once it’s very hot, brush the surface with sesame oil and place the patties on the hot surface. Sear the patties for 3 minutes per side, so the interior ahi chunks are still a little pink. Flip carefully. These patties are fragile.
• Then immediately grill or sear the pineapple slices for 1-2 minutes per side.
• Whisk together the ingredients for the hoisin mustard. Then spread the mustard on the buns and stack the burgers with lettuce, ahi tuna patties, grilled pineapple, and fresh avocado slices. Serve warm!

Notes

• Storing Leftovers – Store any leftovers in an airtight container in the refrigerator for up to 3 days!
• Freezing – To freeze, wrap each burger individually with plastic wrap, then place in a freezer safe container or bag. Freeze for up to 3 months, and thaw in the fridge overnight before reheating and eating.
• Reheating – Reheat in a pan, microwave or air fryer until heated through.