Ahi Tuna Burgers

I have a friend who loves to go deep sea fishing. She always remembers me and brings me part of her catch. She recently gave us a large piece of tuna. We seared most of it on a salt block. There was about a pound left over so I made Tuna Burgers. I learned this technique from a meal service we used to get. I liked the process but changed up the flavors. I serve this with a simple side salad or plain potato chips.

This recipe is delicious, as is. However, if you want to tweak it, I have a few suggestions. I use sesame oil to cook the burgers. The flavor of sesame oil is very strong, but the burgers are not in the pan long enough to do anything but take on a little taste. If you purchase it, there are a million more uses for it and it won’t go to waste. Also, I sprinkle my pineapple with yellow curry powder before I grill it. I just like the combinations of spices. You could also sprinkle it with a little ancho chili powder. The smoke and the heat are nice. Speaking of heat, I love it. The spicier the better. So, I always use extra sriracha. If you have guests who do not enjoy spice, Dijon mustard is a good substitute for the sriracha mayo

Servings: 4 burgers
Hardware: Measuring spoons and cups, cutting board and knives, a large non-stick skillet (I used cast iron), a large bowl for mixing, a small bowl (preferably a storage container), a large spatula, a fork, 2 plates, paper towels, and plastic wrap
Time: Active time: 10 minutes; Cook: 4-6 minutes; dinner in under 20 minutes 

 

Ahi Tuna Burger

with Spicy Mayo, Grilled Pineapple & Avocado

   

Ingredients

• 1 pound of ahi tuna (also called yellow fin)
• Oil for the skillet (optional teaspoon of sesame oil)
• 2 green onions
• 2 teaspoons grated ginger (¼ teaspoon dried, ground)
• ½ cup panko breadcrumbs
• 2 tablespoons +⅓ cup mayonnaise
• 1 teaspoon soy sauce
• 1 teaspoon (or more) sriracha
• 4 slices of pineapple
• 2 Hass avocados
• Salt and pepper
• 4 hamburger type buns (I used brioche) toast them if you want
• Optional-yellow curry powder or ancho chili powder

1. Mix the ⅓ cup mayonnaise and the desired amount of sriracha together in the small storage container. Place it in the fridge until needed.
2. Slice the green onions as thin as possible. Use both the white and the green parts. Put the onions into the mixing bowl with the ginger, breadcrumbs, remaining mayonnaise, and soy sauce. Pat the tuna dry and chop it into very small pieces. Discard any skin or sinew. Place the tuna into the bowl. Add a TINY pinch of salt. Mix well. Carefully shape the tuna mixture into four equal burgers, cover in plastic wrap and place them in the fridge until needed. Placing them in the fridge helps them hold together.
3. Heat the skillet on high. Do not add oil yet. Pat the pineapple as dry as possible. Sprinkle both sides with the curry or chili powder if desired. When the skillet is very hot, add the pineapple and sear until brown and then flip. This should only take one or two minutes on each side. Set the pineapple aside.
4. Do not wash the skillet but add enough oil to it to cover the bottom. If you are using sesame oil, don’t use more than a teaspoon. The flavor is strong. Turn the heat down to medium-high. Add the tuna burgers sear for 1-2 minutes per side. You don’t want to overcook the tuna. You may need to add more oil to the pan when you flip them. Remove them from the pan and set them aside with the pineapple slices.
5. Cut the avocados open and remove the seeds. Use a knife to slice them into equal portions and flip the peel inside out so that the slices fall onto the plate. Lightly sprinkle the slices with salt and pepper. To make a burger, generously spread the sriracha mayo on each side of the bun, add a tuna burger, top the burger with a slice of pineapple then a few slices of avocado.